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Sous vide experiment #7: Texas Style Smoked Brisket

This week’s submissive gesture to my Sir was cooking Texas style smoked Brisket.  For those unfamiliar with Texas style barbecue, cooking smoked brisket is an incredibly complicated process involving high pressure smokers, brining, and careful seasoning to achieve butter-tender, smokey, brisket.

Reproducing the complex smoked flavour and texture of Texas style brisket has been an ongoing challenge for me.  This is His comfort food…I had to know how to cook it, and sous vide was the answer:

I brined the brisket overnight in a solution of kosher salt, pink salt, msg, brown sugar, molasses, chipotle peppers, cumin, and hickory liquid smoke.

Sealed the brine and brisket in an airtight bag, then cooked at 68°C for three days.

Removed from bath and chilled so I could separate the fat.

Finished in the broiler at 300°C for a crispy outer layer.

Cutting into the finished brisket revealed it was medium-rare throughout…and I barely had to cut.  It was falling apart from its own weight, tender as butter in a warm room.  Incredible.

Would it pass Sir’s test?

I surprised Sir with lunch at his office.  Quinoa salad, coleslaw, and my take on Texas Smoked Brisket.

He loved it.  Said it was about as good as The Salt Lick.

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