Vavo's Sous Vide, Salt Plank, Smoked Brisket Recipe by Vavo Rodrigues
Cooking Instructions 44 hours 1 Bring water to a light boil, add salt and brown sugar, (set aside 1 cup salt and 1 cup brown sugar for rub) and turn off heat, stir until dissolved 2 Add 5 lb of crushed ice to brine bag, and slowly add hot water mixture, stirring ice 3 Add remaining ingredients to brine bag, squeezing all citrus and placing fruit pieces in bag. 4 Add meat to brine bag and seal 5 Place brine bag/meat in a large cooler and pack with ice so it stays cool. Let brine for 24 hours 6 After 24 hours of brining, remove meat and rinse in cold water 7 Empty brine bag and put meat in empty bag, remove all air using a straw or vacuum food sealer 8 In a large cooler,, preheat enough water (155°) with your sous vide to submerge meat entirely 9 Add meat to sous vide bath and let cook for 36 hours at 155° *be sure to check water every few hours and add more as necessary 10 When meat is done, remove from bag saving juices 11 Preheat smoker to 220° with salt slab(s) in the center of smoker 12 Pat meat dry, then rub with mustard, then with brown sugar and sprinkle with remaining sea salt 13 Place meat fat side up on salt slab(s) and close lid on smoker 14 Smoke for 4 hours, injecting left over meat juices once each hour 15 Preheat oven to 250° 16 After 4 hours in the smoker, remove meat and wrap with two layers of heavy duty tin foil and add to oven (in chafing dish) for 3 hours 17 When done, remove from oven leaving wrapped in foil and add to room temp cooler/ice chest and close lid tightly, let finish for up to 3 hours, serve hot 18 Recommend Vavoo's Brisket Sauce for this dish 1 Bring water to a light boil, add salt and brown sugar, (set aside 1 cup salt and 1 cup brown sugar for rub) and turn off heat, stir until dissolved 1 Bring water to a light boil, add salt and brown sugar, (set aside 1 cup salt and 1 cup brown sugar for rub) and turn off heat, stir until dissolved 2 Add 5 lb of crushed ice to brine bag, and slowly add hot water mixture, stirring ice 2 Add 5 lb of crushed ice to brine bag, and slowly add hot water mixture, stirring ice 3 Add remaining ingredients to brine bag, squeezing all citrus and placing fruit pieces in bag. 3 Add remaining ingredients to brine bag, squeezing all citrus and placing fruit pieces in bag. 4 Add meat to brine bag and seal 4 Add meat to brine bag and seal 5 Place brine bag/meat in a large cooler and pack with ice so it stays cool. Let brine for 24 hours 5 Place brine bag/meat in a large cooler and pack with ice so it stays cool. Let brine for 24 hours 6 After 24 hours of brining, remove meat and rinse in cold water 6 After 24 hours of brining, remove meat and rinse in cold water 7 Empty brine bag and put meat in empty bag, remove all air using a straw or vacuum food sealer 7 Empty brine bag and put meat in empty bag, remove all air using a straw or vacuum food sealer 8 In a large cooler,, preheat enough water (155°) with your sous vide to submerge meat entirely 8 In a large cooler,, preheat enough water (155°) with your sous vide to submerge meat entirely 9 Add meat to sous vide bath and let cook for 36 hours at 155° *be sure to check water every few hours and add more as necessary 9 Add meat to sous vide bath and let cook for 36 hours at 155° *be sure to check water every few hours and add more as necessary 10 When meat is done, remove from bag saving juices 10 When meat is done, remove from bag saving juices 11 Preheat smoker to 220° with salt slab(s) in the center of smoker 11 Preheat smoker to 220° with salt slab(s) in the center of smoker 12 Pat meat dry, then rub with mustard, then with brown sugar and sprinkle with remaining sea salt 12 Pat meat dry, then rub with mustard, then with brown sugar and sprinkle with remaining sea salt 13 Place meat fat side up on salt slab(s) and close lid on smoker 13 Place meat fat side up on salt slab(s) and close lid on smoker 14 Smoke for 4 hours, injecting left over meat juices once each hour 14 Smoke for 4 hours, injecting left over meat juices once each hour 15 Preheat oven to 250° 15 Preheat oven to 250° 16 After 4 hours in the smoker, remove meat and wrap with two layers of heavy duty tin foil and add to oven (in chafing dish) for 3 hours 16 After 4 hours in the smoker, remove meat and wrap with two layers of heavy duty tin foil and add to oven (in chafing dish) for 3 hours 17 When done, remove from oven leaving wrapped in foil and add to room temp cooler/ice chest and close lid tightly, let finish for up to 3 hours, serve hot 17 When done, remove from oven leaving wrapped in foil and add to room temp cooler/ice chest and close lid tightly, let finish for up to 3 hours, serve hot 18 Recommend Vavoo's Brisket Sauce for this dish 18 Recommend Vavoo's Brisket Sauce for this dish More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Best Ever Chocolate Chip Cookies ! 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