BBQ Duo... Brisket and Beef Ribs.

Carlton_Ferguson_79719

I am preparing to cook BBQ brisket AND beef ribs at the same time. I'm lazy and short on space so instead of brining the brisket I've salted and lightly seasoned it (and the ribs, too) and vacuum packed them five days before I plan on dropping them in the sous vide circulator. I had a rub that is basically just salt & pepper with a tiny bit of sugar so I prepared it in advance hoping it will help tenderize and retain moisture. The brisket will go in the sous vide at noon at 68C on Friday and the beef ribs will go in at midnight when I'll go up to 69C (Chef's Steps recommends sous viding the brisket at 68C and the ribs at 70C. I'm therefore going to run the brisket as directed for the first twelve hours then run it at 69C for the second twelve hours splitting the difference). We'll take them out at noon on Saturday and smoke for three hours somewhere in between 101C and 121C (perfect for the brisket but a little high for the ribs... It's where my smoker likes to hang unless I get clever with ice).

Any educated feedback or direction would be appreciated. I'm hoping this makes sense!

Thanks in advance!

tshewman

Just put some ribs in the fridge to cure (Root beer cure) overnight and will stay in there for 24 hrs. I don't want to take out too much moisture and want to maintain the medium rare temps, so will cook them for ~ 65 hours in a modified veal stock. I've done with and without (stock) with good results. I would suggest try putting them in ~48hrs (or sooner ) at a lower temp.