Good Brisket without a Smoker?

let's talk about brisket can we make good brisket without a smoker let's find out [Music] this is an american beef brisket however it is not prime crate because that's rather expensive so thanks to kenji lopez although we have a really good starting point for this brisket however it's gonna take 36 hours which is basically a day and a half so i'm basically going to prep it so i can set it tonight at 10 have it at a day and a half from now 10 a.m 10 a.m therefore cook it after have for dinner late lunch it begins while switching this plastic cutting board and removing all plastic wrappings then blots the beef dry using a sharpie bony knife like this one he begins trimming the fat around the brisket so that it is roughly a quarter inch thick he moves part of the line from underneath and removes the burnt dance from the top he then cuts the brisket into three this is excess fat which will not render nor provide flavor this too is reduced the thickness of the fat is now consistent as he nestles it between the other two pieces he searches for a plastic bag within the box of bags and sizes the piece accordingly i wanted to find out that his box of bags is empty just hot and silent and annoyed with himself his preparation is now on hold in the meantime he places his meat into ziploc bags stacks in the form of brisket building and places them into the fridge later that evening he returns with the appropriate provisions as he displays out his meats he grabs his grocery salt and roughly adds about a quarter cup to a ramekin or bowl next he grabs the pepper that took the black as he grinds he realizes it will take an instrumental amount of time to complete he measures out the quarter cup of peppercorns and adds it to his blending cup and maybe a bit more he caps it and takes it to the pulverizer although not ideal by any means it mostly is a semi-coarse grind that we seek the peppercorns should not be distinguishable he cleans his hand and adds the black dust into the ramekin he then invokes the jason method by using the chopstick and stirs to combine the ingredients once mixed he's set to the side and brings in the first piece of beef using the dexter preferred seal bags he measures out an appropriate length for his piece of fleisch and cut it albeit with a less than straight line however it will work just fine with this vacuum sealer which requires an extension as he plugs in the sealer he fails and has to reverse the plug then nothing happens as expected except he scares himself when he accidentally sets off the vacuum sealer the bag is placed in the machine and the lid is pressed to create a seal except it doesn't [Music] i almost sealed the other side finally it works after successfully creating seals in all the bags he folds over the unsealed portion and sets them aside then it's time to get to work he searches intently for baking sheet and when he returns he lines it with paper towels he removes the meat from the bag and once again bolts the meat dry as best he can the steps are repeated for the remaining pieces yielding the leaning tower of mitsu the top piece is popped from the stack and he begins to apply the dry rub rather liberally making sure to cover all areas of the brisket including the sides of the brisket once complete he gently lowers it into the appropriate bag so as not to tell you the side flaps which can subsequently prevent to get sealed repeat the steps for the others and the eventual burnt ends are also placed into the bag then using a metal rack like this one it is placed on the counter and the meat is lowered into it so that it's held up right afterwards he adds his liquid smoke since we can't get regular smoke two teaspoons of the liquid five varieties should suffice but he adds a bit more which should be problematic as he lays the bag under the sealer and initiates the process the excess liquid smoke is simply vacuumed out as a result most of the liquid has been deposited in the drip tray so he cleans and reseals [Music] one down two down and three down then he clays because ants as he brings the meat back he notices he's getting rather late and he hasn't returned his watch to its rightful location using the same rack he begins placing the meat into separate sections he uses butcher's twine like this to secure the individual brisket pieces into the temporary metal holding center by securing them he ensures they will not feel defounding car circulation issues inversion is a success [Music] this large soup product will serve as a sous-vide bath container to test its meat containment properties he slowly lowers the rack in this is coming off the top unfortunately the top portion resides above the top of the pot logically he attempts to insert the rack sideways but this does not allow enough room for proper circulation so he removes it he modifies it by moving one of the meat pieces to the side and once it fits he fastens his cooker holder so that it is secure and then retraces immersion cooker without him it is nothing without it he is nothing there are many like it but this one is his here and sets it into the hole and checks her fit and room for circulation i really need to just get a big sleeve bin take it somewhere quiet he takes the ball away to a quiet location where it can be made undisturbed apparently it's super bright in this room and using a gallon jug or a low bar glass of nothing else or a pitcher he fills the pot with water if the pot had been filled with water beforehand it would have been extremely heavy once the water reaches an appropriate level he gives the cooker life like a young frankenstein he scrolls into the temperature set to 155 degrees fahrenheit and sets to cook the next step is crucial it covers the puffled aluminium foil to reduce evaporation otherwise you could end up cooking an empty pot and possibly burning the place down then he takes note of the time in 36 hours the beef will be ready we got some time so let's talk about brisket if you've never had good brisket it's hard to explain three years ago i walked into a mission barbecue here in tampa and i went to order my usual which is pulled pork but then i tried the moist brisket the first time in my life i knew exactly why people spent hours days cooking brisket now i've never been to texas so i don't know what it's like to have good barbecue around every corner i just i don't know what that's like i don't even know what real texas style barbecue tastes like but if it's anything like the brisket that i've had i might move to texas so i think if we can get just ioda close to good smoked brisket that'll be a success [Music] the next morning he returns to check on the water levels he moves the foil and checks the condensation and pokes a hole to drain any captured condensation back into the bot he covers it again and lets it be so it's like 11 o'clock and i need to make sure that there's water in the vessel or container [Music] while the oven is still cold he removes the center rack he wants the brisket to be front and center then he preheats the oven to 275 degrees fahrenheit with convection or 300 degrees in a conventional oven the time to pull the meat has arrived he disengages the cook and digs to the aluminium coverings careful not to drip any water on the electrical outlets like a monster from the black lagoon the brisket rises from the deaths he frees it from this metal cage and places it onto the baking sheet which he returns to the kitchen for continuation once there he sets it down and aside he reaches full bolt and mixes dry rub and again adds kosher salt this time he adds pepper corns he has already ground to a fine sneeze dust a bit of cayenne for kick and again uses a chopstick to mix once it's been evenly distributed he sets it aside and brings in his fakie sheet he has lined with foil of the aluminium and using the metal cooking rack places it inside and this too is set aside it's now time for the meat the pond inspection looks like a ship plant can see what yarr in your mini mighty mo pick a piper by the toe any mini mini mini mighty miney moe this biscuit will be saved for later next he leans a large vessel he cuts a small slit in the bag and pulls out the brush the vesicle is removed from the back and placed on a bed of paper towels the process is again repeated for the remaining brisket however this one requires glamour shots the brisket juice can be used to fortify barbecue sauce however under no should you pull this down your drain as it will clog your pipes he blots both pieces dry as best he can without removing the seasoning donning gloves he cleans his work space so that he can begin seasoning the meat with the dry rub as he tries to rotate the brisket it slides a tray so he places a towel underneath to prevent the sliding of the awesomeness and continues adding the dry rub he wants the cover completely patted down including all the crevices he doesn't want to overseason the meter but once he's satisfied he places it on the rack in preparation for the oven then he moves on to the next piece [Music] oh yeah [Music] spices pepper [Music] meat [Music] remaining pieces placed on the rack and into the oven it goes however something must have spilled in the oven and has turned into a smoker ironically once the smoke is cleared he places the meat into the hotbox for its final journey he also set the timer for two hours a quick check on the meat verifies that it's doing well so we'll let it be before it's time to pull the beef he begins preparing he cuts two large pieces of foil at the aluminium and opens the window because extra light is always welcome the time has arrived he missed the brisket from the oven and places it on the counter behold the meat using tongs he grabs one of the pieces and places it onto the aluminium foil and dense it this allows the moisture to redistribute to the meat as it cools but maintaining a warm temperature he tends to second piece of meat as well ensuring a nice frame seal and now the meat must rest only when the internal temperature is between 145 and 165 degrees fahrenheit is the brisket's ready to be consumed [Music] the time has come as he measures the temperature of the larger brisket piece it is still too warm as for the smaller piece it is perfect [Music] quintessential barbecue requires black gloves oh i've gotten fat but the gloves are kind of small this brisket looks perfect upon tasting it is perfectly cooked there is a nice fat cap rather moist meat and all things considered a decent bark that is more which is more that can be said for most of the barbecued brisket available as just the right amount of tenderness and bite so delicious it does not require barbecue sauce so now that i've had a lot of brisket i think it's time to recap what we learned can you make smoked brisket without a smoker no the smokiness that you get on the bark and the flavor that it imparts on the meat from the wood is just it's a different level altogether and you just can't get that with sous-vide but we did have really really really good brisket let me know down below what you think i should do next if i should continue down this path of smokerless barbecue get a smoker or just move on to something else thanks for watching special thanks to colin on patreon for supporting me until next time hey well

Channel: Black Tie Kitchen

Views: 34,953

Keywords: smoked brisket, sous vide brisket, sous vide smoked brisket, how to sous vide a brisket, how to sous vide a smoked brisket, black tie kitchen, blacktiekitchen

Id: dqEtSx_rS9Y

Length: 15min 10sec (910 seconds)

Published: Sat Jul 18 2020