Sous Vide Brisket Experiment! скачать в хорошем качестве

Sous Vide Brisket Experiment!

Hi Everyone! Thanks for tuning into my channel! Today I am experimenting in the kitchen. Since my smoker/bbq was put away for winter, I decided to make this beautiful brisket in the comfort of my apartment. I prepared it 48hrs in advance for a little getaway trip with the girlfriend =) In the video, I messed up the cooking time LOL! Instead, see below for my recommended settings. This will make sure that there is more moisture inside! The brisket tasted delicious, other than the slight dryness. I tried to incorporate all my favorite bbq flavors. It really came through with only a 24hr brine, which took me by surprise! Next time, I will lower my sous vide temperature to 150F and submerge for 24hrs. Then convection roast at 275F for 1.5 to 2.0hrs, or until the outer crust is dark brown and crisp. If you enjoyed this video, please hit the like button! It really helps my channel out! I try to post every week hit subscribe to make you get notified! Follow me: @j.tellicooks Get to know me more personally: @jioumartelli Thanks for watching my video! Ingredients (feeds 3-4 ppl) FOR BRINE: 5 lb Beef Brisket - trim fat to your liking 2 L Water 1/2 cup Salt 1/2 cup Brown Sugar 1/4 Soy Sauce FOR DRY RUB: 2 tbsp Coarse Salt 2.5 tbsp Coarse Pepper 2 tbsp Onion Powder 2 tbsp Garlic Powder 2 tbsp Chili Powder 2 tbsp Smoked Paprika 1 tbsp Brown Sugar Step 1: Brine your brisket! Trim the fat cap on your brisket to your preference. Combine all brine ingredients in a large container and mix. Place the brisket in the brine and submerge for at least 24hrs. Step 2: Prepare your Sous Vide! Preheat the sous vide to 150F. If you are using a vacuum sealer, make your bags large enough to fit your brisket. Alternatively, you can use a large zip lock bag, just make sure the seal is strong! When the sous vide is preheated, place the brisket in the bags you made, then vacuum seal. If you are using zip lock bag, make sure you get as much air out as you possibly can. You can do this by placing the brisket at the bottom of the bag and then roll it towards the seal to get the air out. Step 3: Sous Vide the Brisket! Submerge the brisket bags into the sous vide bath. Then cook at 150F for at least 24hrs. Step 4: Make Dry Rub! Combine all dry rub ingredients and mix well. Step 5: Rub and Roast Brisket Liberally rub the spice mixture all over the brisket, everywhere on all sides. Place brisket in the oven at 275F on convection, or 300F on a regular oven. Cook for 1.5 hrs or until the crust dark brown and crisp. Step 6: Serve and Enjoy! Thanks Again for Watching!