I just wanted to post a few shots of some smoked meat I made recently. There was a post where traditional guys were ranting that using modernist cooking techniques is bad and not necessary. I think their half right but I like to try new things. Here is what i did:
1. Pumped then vacumed tumbled (1 hr) a 2 month wet aged 18LB packer brisket in a low brine salinity and citric acid. Then separated the deckle from the flat. Trimming only a little of the fat-cap.
2.) Sous Vide meat at 147 degrees for 24HRS. Chilled, removed from bad, seasoned with yellow mustard, ******** rub from ********'s, rubbed with confid garlic and 1/2 smoked paprika.
2.) Put in electric smoker at 225 suing alder wood smoked until an internal temp of 140. continued to cook till internal was 190.
3.) removed then let rest in a cooler until internal temp was 160.
A little more work than dusting and kicking it on the smoker. Even though the bark looks hard, the whole brisket was actually very soft and more juicy than I've made yet. I'd say that it tasted just like ********.
Not too shabby for a meager home cook huh?
First shot is after Sous vide but before smoking