Medium Rare Brisket VS Traditional Smoked Brisket!

thank you daostrong for sponsoring this video and this is what we call a pecker brisket that's because he has both muscles the point and the flat the biggest differences between these two muscles is that the flat is very lean but the point has plenty of fat now because of that the first thing i like to do is to start trimming the point since it has so much intramuscular fat i like to remove almost all of the external fat for me at least that gives me a nice balance when i'm eating it and as you already know the flat does not have a lot of fat so i like to leave at least a quarter inch so after trimming the whole brisket once i was done this is what it looks like a nice fat cap layer on the fat but nothing on the point now if you think i'm gonna be throwing all of the streamings away you are absolutely insane these are perfect for burgers and also beef tallow so never ever throw anything away and the greatest thing is that if you don't want to use them right now you can always freeze it and use it later on do not let anything go to waste to season it it's pretty straightforward and i like to do something that it's called dry brine every piece of meat you will ever see me cook i always use this method it is the best way to have the seasoning penetrate nicely and deeply into the meat you gotta remember that this is a huge piece of meat so make sure you add plenty of it and obviously do not forget the sides one thing you gotta keep in mind before putting on your refrigerator is that you should always put it on a cooling rack now the only thing left to do is to let it rest on my refrigerator overnight the very next day this is what it looks like as you can see you have a much deeper red color and at the same time there's no salt left that's because all of it is inside of the brisket whenever you make it sous sous-vide there's no need to dry brine it and that i'll show you real shortly but to cook this one the traditional way the next thing i like to do is to add some pepper if you are the type of person that likes to add more rubs into your brisket go ahead now is the time but at least for me i like to keep it simple with just salt and pepper and nothing else and for that i'll be using my camshaft smoker at 275 degrees fahrenheit i'm not really looking for an internal temperature i'm more looking for looks if it forms a crust that i'm happy with then it's time to take it out if you enjoy that dark bark color it's time to leave it for a little longer but for me today this is what i'm looking for this mahogany color you see right here is a sign that the smoke penetrated nicely and deeply into the meat and i can guarantee you it will have a nice smoke ring at the same time we must render a little bit more of this fat and cook the brisket all the way through for that i'm gonna use something that it's called the texas crunch that is pretty straightforward you just gotta wrap it up in aluminum foil and make sure everything is nice and tight once that's done it goes back into the smoker until its probe tender what i mean by that is when i poke it with my thermometer you should feel like hot knife through butter and once that has been achieved you want to let your brisket rest for at least two hours then it's time to open up the foil and take it out and do not even think about throwing these juices away we're gonna putting it back after slicing talking about that that's the next thing to do and as i did wow take a look at that even after resting for two hours this thing's still nice and hot and as juicy as it gets that my friends is what i'm talking about if that does not make your mouth water i don't know what will man there's nothing like good old smoked brisket and the lean part of the brisket is also nice and juicy but hey i like my beef medium rare and this one is far away from it but one thing you got to always remember is to put all your slices back into the aluminum foil with the juices do not let that go to waste and this is going to be our medium rare brisket as you can see it is also a pecker brisket and as you already know the first thing i needed to do is to remove a little bit of the external fat i did the same exact thing as i did with the previous one once i was done this is what it looks like the next thing to do is to go ahead and season it and for that i started with a good amount of salt now the biggest difference between this brisket and the previous one is that this one will not be dry brining whenever you cook it sous vide there's no need for it you got to remember that this is going to be cooking for a very long time in a vacuum sealed bag so as it is cooking it will also brine itself once i was done with the salt i finished it off with a good amount of black pepper as always make sure you season all sides including the edges now even though i like medium rare brisket i also like a smoky flavor so i went ahead and threw it in my smoker at the lowest setting which for this camp chef smoker is 150 degrees fahrenheit i let it smoke for a total of two hours once the time was up i took it out and this is what it looks like as you can see that nice red mahogany color is a sign that we got a good amount of smoke now to make sure i'm not going to overcook this brisket i'm going to be using sous-vi for it and as you already know the only thing left to do is to bag it up vacuum seal it and get it ready for the water bath talking about that i'll be cooking at 131 degrees fahrenheit for a total of 24 hours that will hopefully make this brisket nice and tender and also keep it at medium rare and we're about to find out how good it is real soon as you guys saw it there there's nothing like a real smoked brisket this one is going to be very very difficult to beat it is tender juicy and as good as it gets at the same time i am doing an experiment that i have never done before and i have never seen it before as you know suvi can get things really really tender with a medium rare temperature is it gonna work i have no idea i just hope that it's not gonna be a disaster we are hungry it is ready and it's time to take it out let's do it it is always extremely surprising whenever you take it out of the bag and if it smells good you can tell that it's going to be something special and that is no different with this brisket i know you guys saw the real brisket already smoked but this one is getting me really really excited i'll tell you one thing ah the smoke smell is really coming through at the same time it has that digo medium rare brisket but at the same time we can look at this thing and we can tell that it does not have a beautiful crust but hey you do not worry about that because you know i got something to fix that so now i say i know it doesn't look that good right now but watch this before moving forward i want to thank today's sponsor dao strong if you've been watching my channels for a while you know i love knives and dao strong has been my go-to even before i started making youtube videos look let's be honest knives are just cool but most importantly they have to be useful and i don't like to pay a fortune for them that is why i always choose dial strong they have hundreds of knives and of course the traditional ones like this amazing butcher knife also you want to know something cool about the dow strong team they are young and extremely active with their barbecue community and they listen to meet lovers like us the designs are not only unique but they also break rules that we are not really used to it is also awesome to see a brand that stand behind our product and offers lifetime warranty that speaks volume and you know that if you get a knife like this look at that it will last for generations to come thank you dollstrong for sponsoring this video guys go get yourself some amazing knives they're also giving you 10 discount oh and by the way if you like new releases or secret deals you might want to sign up for their newsletter so go to the description down below click on the link or go to dowstrong.com pages slash google to get yours as you know the holiday season is just around the corner and there is no one in the world that will not enjoy a knife as a gift i can guarantee you it's going to put a smile in anyone's face but now let's get right back to the video all right everybody here we have our beautiful brisket today mama are you ready double whammy dumbo yes that's right we love i mean at least me i really enjoy brisket you love it brisket is amazing everybody so here's we got an experiment as you can see they look slightly different of course there's an experiment you cannot just be here let's enjoy two briskets no no no no no if i'm cooking too brisket we gotta figure out something right we gotta find out something new something i've never tried before and that's what we're doing today omar are you ready are you having bad memories for one week long cooked biscuit one month cooked brisket at least it doesn't smell like that it definitely does not smell like that everybody it's really good actually we cooked the brisket for a month if you have not seen that video do not go watch it yes go watch it no i win i read it don't go do it go watch it that's right you can watch it but be careful you have been warned okay amazing so we got a smoked traditional version and we got a suvi version so for us to compare let's go ahead and try this one first as you can see it is crazy amount of juice and we're gonna get the leanest part which is the flat because we know the point which is the fattiest there's no way to mess it up it's always going to be amazing oh that's tender you're not like you could cut it with the back of the knife yeah look at that i'm not even going to cut i'm just going to break it apart everybody all right that's nice and tender smoked brisket cheers everybody wow oh are you okay i'm off wow my mouth started salivating so much i know that's cooking the saltiness is so wonderful the smokiness that comes out of this thing is amazing and of course the tenderness man how do you like it mama i like to know your opinion i love it i love it wow give me this anytime i'll be happy i know this it's like that what you expect from a brisket you know what i mean yes tender juicy fall apart as soon as you take a bite and definitely soaking it up on the juices like that you know what i mean that it's amazing now i'm excited for this one are you ready for this one i'm scared of that one i know right it looks red i mean medium rare brisket oh wow it feels so different grab it it feels very very weird you see that wow and it's tender right you know it's standard but it's not like breaking apart like the other one no i'm curious to find out something hold on wow it feels very tender in my hand let me see if it will fall apart oh that was hard that took a little tug oh it smells amazing here wow it smells incredible wow it smells smoky and at the same time like a steak it smells more smoky than this one oh yeah i think what happened is when you put it on the bag it concentrated that smoke that's right i forgot for a second yeah medium rare brisket cheers everybody wow whoa that is very unique and different it does not taste like a brisket at all it tastes like a steak wow they're smoky maybe too smoky i think i think it's too smoky that is weird everybody in a very good way by the way not in a bad way don't get us wrong ice very good way very nice mouth feel but it turns like a steak you know you it's not like that one that it just breaks apart on your teeth you're fighting with it a little bit i think if there's one thing that i would change i would smoke instead of doing it for two hours maybe smoke it only for one hour yes because it is extremely smoky as you guys know depending on what it is that you do so we really concentrated that and that smokiness instead of being just on the ring itself this thing is the whole thing full of smoke everybody i'm telling you right now it's almost like steak and brisket and deli meat yes you know correct when you get like a smoked deli meat that kind of smokiness almost pastrami like yes yes there you go it is incredible to me the new things you find out by doing experiments you know what i mean i would never be able to taste this kind of flavor if i didn't run this experiment and i'll tell you one thing i highly recommend you cooking a brisket this way just don't smoke it for too long just one hour is plenty enough you're gonna have a wonderful texture in your mouth it will feel like a steak you will taste with a mix of a steak pastrami and brisket together that's how we can describe it everybody there's no other way to describe it i cannot even say which one i like best because i love this one i really enjoyed this one this is the first time i'm cooking it but it will definitely not be the last i hope you guys enjoyed this video if you do enjoy make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you are interested in anything i use everything is always in the description down below thank you so much for watching and we'll see you guys on the next one take care everybody bye

Channel: Sous Vide Everything

Views: 539,012

Rating: 4.9412971 out of 5

Keywords: sous vide, brisket, bbq, tender, juicy, experiment, how to cook brisket, best brisket, bbq brisket

Id: 2UecBeJDGWU

Length: 12min 58sec (778 seconds)

Published: Thu Dec 03 2020

Reddit Comments

[u/59honeyburst]

I'm imagining it tasting similar to tri-tip? Beefy, tender, and way easier (for me) than brisket to cook. Love that stuff. Still, Guga's experiments are always entertaining, this is one I probably won't try.

[u/lordgoldneyes00]

I bought two briskets to do my own comparison, I have had issues with over concentrated flavors in sous vide, so even smoking for 1 hour seems like it could be a risk. In the past I’ve seen people run 2-3 days to get the brisket to start falling apart. If I get motivated I’ll share some results.

[u/DiscDown4What]

I would have rather seen him sous vide at 131 and then smoke it. I think the results would have been better.

I have sous vide a brisket flat at 155 for 24 hours and then popped it on the smoker for some smoke and bark and it was outstanding.