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Yay successful smoker less brisket!

tangma27

did the recipe again with better quality brisket and nailed it!!!

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fisher23

That would be great in a corn miso ramen, 😊

lockgavin

Was that the whole brisket? I've been reading about it and some folks are saying it came out dry. Michael looks about as undry as one can get!

I am going up to cottage and was thinking of doing one to bring along and cook in the oven for 4 hours from cold (SV at home first and bring vac'ed). Anyone think this will be a problem to do?

tangma27

Hey! So the first time I did the brisket recipe it came out dry. It was a poor quality brisket flat I think. Also I didn't brine it the full amount either which really does effect the texture.

The brisket is more a braised texture than it is juicy but still delicious. I think the pork shoulder is a lot more forgiving! I did a pork shoulder from cold and it turned out great! The brisket should also work well from cold, just do the rub at the cottage and pop it in!

Matthew_Snyder_68770

Does it pass the stretch test?

tangma27

Is that the one where you slice it a quarter inch thick and you see if it can hold up on its own weight?

Matthew_Snyder_68770

Yes, but still pull apart with the barest tug.

tangma27

Didn't test it! Tasted good though

Adriana_310509

Michael, did you follow there recipe exactly as presented? We just tried this last weekend and it came out to salty. I suspect the measurements on the rub may be incorrect and too high at 300g of salt. That is 3x more than pepper and any other ingredient. My instincts were telling me it was to much salt, but since we had never made brisket before we didn't want to alter the recipe. On top of that I think we put to much rub on. Has anyone else run had that problem? I want to try it again in the near future but would love to get some input before doing so. Thanks!

tangma27

Hi Adriana, yep I followed the exact recipe. I didn't think it was too salty, neither did any of my guests. Did you use all of the rub? I don't think you're supposed to. I think generally 1% salt to the weight (including the brine) of the meat you're seasoning is a good place to start. The amount of fat and sugar and stuff effects the saltiness you'll taste but 1% is just a starting point. Going by this rule (taking out the brine of the equation) 300g is enough to season ~66lbs of meat.

I hope that helps!!

Adriana_310509

Thanks Michael. So the 300g of salt the recipe called for was definitely to much salt then, since the brisket was only about 10lbs. That answers mt question thoguh.

Adriana_310509

By the way, I am cooking a brisket again, but I am doing it ahead of time and after cooking it sous vide I am putting it in the fridge before the final step of putting it in the oven. Before sticking it in the oven, should I leave it out for a certain period of time to bring the meat to room temperature, or should I stick it in sous vide again for a while? What is the proper process?

tangma27

I think you're actually ok to start from cold. Just put the rub and molasses mixture on right before you throw it in the oven. I did the same process actually, I started from cold! In regards to the salt, just try to get a nice even coating and use your instincts! If it's a thin piece of meat you'll obviously need less etc. 1% of meat weight is a good starting point for salt. The amount of salt in the rub is fine, you just need to use enough rub so that the salt content of the rub gets to 1% salt of the meat.