Brisket experiment

[220swift]

I am trying an experiment with a 17lb prime brisket.

I seasoned it and smoked it in my pellet grill for 6 hours at 225 degrees.

Removed it and vacuum sealed it and now it is getting a water bath (sous vide)
140 degrees for +/- 36 hours.

We will see.......

Here are pics after the smoke/before vacuum sealing

[Graysonhogs]

Predicted outcome: it won't be done. But I'm in for results. Or did you mean you're doing that and returning to the smoker to finish?

[txhunter90]

What was internal temp when you pulled it?

[Hardware]

In for the results.

[220swift]

What was internal temp when you pulled it?

180ish

[TeamAmerica]

Nice. In for result

[220swift]

Predicted outcome: it won't be done. But I'm in for results. Or did you mean you're doing that and returning to the smoker to finish?

any advice?

[Hardware]

How'd you pick 36 hours?

[Gclyde28]

I don't see how it's going to get done either. I'm no brisket expert but everything I've ready says somewhere around 200. How do you heat meat to that temp when it's inside a 140 degree water bath.

[scott1022]

Graysonhog can comment more on the internal temp, but I would agree, I don't know that 140 sous vide can complete your cook. Also, in my limited sous vide experience, I would think that 36 hours is going to change the texture of the meat in a negative way.

Worst case scenario, it makes for a good chopped brisket sandwich.

Looking forward to seeing the results.

[Hardware]

Rendering starts at temps around 140F it just takes a really long time at this lower temp. OP did say the brisket was at 180F when pulled so process has started. I would worry about time in sous vide since you can render all out of meat making for poor eating.

[Saltyag15]

Sounds like a fun experiment! I also have my doubts, but keep us posted! Wonder what it is going to do to the bark? I'm guessing it'll be lost, but I've been wrong before!

[220swift]

I may bump the temp up a little

[220swift]

Sounds like a fun experiment! I also have my doubts, but keep us posted! Wonder what it is going to do to the bark? I'm guessing it'll be lost, but I've been wrong before!

on line videos show that the bark is retained.

[220swift]

Rendering starts at temps around 140F it just takes a really long time at this lower temp. OP did say the brisket was at 180F when pulled so process has started. I would worry about time in sous vide since you can render all out of meat making for poor eating.

I saw a video where a guy rested in sous vide after a full smoke for 62 hours