Sous Vide and Smoked Brisket 

This video is the exact style I wanted. Super super helpful. Short and sweet video with essential info

Looks so good!!! I am cooking, as I type, your exact recipe. Just done 24 hrs in SV and now just about to put it in the smoker. Thanks heaps Dexter from Sydney, AUS. Love your video.

Most cinematic brisket video I've ever seen.

I’ve been watching a lot of these sous vide cooking briskets. Yours is the best because quiet nice music and got your point across. Can’t wait to try!

I watched guga smoked and then sous vide. It didnt turn out well. Then, someone commented, it should be the other way sround. Sous vide first then smoke just like this video. Prople said its the best brisket ever! Ive been doing sousvide since watching guga 5 or 6 yrs ago but never did brisket. Then, I saw a short video of Texas Big BBQ brisket. It was the best brisket Ive had. So, today I sent my husband to Lowes to buy a smoker. I cannot wait to do this :--))

Short and sweet and to the point. NO BS. Looks amazing! THANKS

Wow.... I just bought a sous vide.... now I need a smoker apparently!! That looks fool proof and delicious!

One of the best looking briskets I've seen sous vide

Wow. This was just beautiful!

If you want a smoke ring. Smoking for 2-3 hrs first then sous vide works well. Great video

Could I smoke first the put it to Sous vide

Interesting method. It got a bark but from the cut sounded "Crunchy" second no smoke ring. I think a better method using Suis Vide is to fully smoke it and then use the Suis Vide to keep the rest he brisket for 10 to 14 hours.

Can a smoke ring not form because it was cooked sous vide before the smoking?

Pretty sure you should smoke first then sous vide. Once the meat goes over around 150-160 the meat doesnt absorb much smoke flavor.

Nice one 👍. Serving suggestions in the next video 😉

What temp was the sous vide set at? Did I miss that?

I’m sorry, What was the temperature of the Sous Vide?

I feel like doing that process in reverse would be better. Maybe smoke for 4 or 5 hours then finish up in the SV. Cause I think once its already cooked, its not going to take much smoke doing it that way

Beautiful 👌

Awesome!

I just smoked my briskets for 6 hours and then bagged and sous vide I'm waiting for him to come out in about 10 hours and see what I have and I guarantee it's going to be good

I’ll try seasoning and smoking to I.T. of 140°-150° first, then sous vide to 203°, hit it with a torch to bring the bark back. Just need to use less salt than normal smoking for sous vide. This was inspiring, thanks!

Did you do anything extra to get that nice bark post smoke? usually I see sous vide & smoked briskets w/less crusty barks so they'd have to blow torch it or something. Also d id you apply any extra rub post sous vide? Delicious looking brisket btw!

What temp and for how long did you sous vide?

Whats the temp on the smoker and sv?

I sous vide before smoking regularly that kind of bark in 2 hours? what’s really going on?

What temp?

can u smoke it a couple more hours longer for more smoke flavour? lets say 4 or 5 hours instead of 2? Will it make a difference?

Nice video.

is it just me or where are the temps

Looks delicious

Well done sir

No sous vide temp

Can you do this with a 4 pound brisket?

Would I keep it at same time and temp if I kept it whole?

What do you do without a smoker?

You could have separated the point and the flat rather than just staight chopping in half.

What was your smoking temperature? I did the same with 250F when smoking but it's a bit dry.

What temperature Sous vide?

Nice knife...not for this job though. Good job looks very nice

No words

what was temp after you smoked it? doesnt the extra cooking dry it out?

Thanks, I hate it.

Tell the truth, you went to a bbq joint and bought a whole brisket and swapped it with the original. I want proof. Next time, record the whole 24 hrs sous vide and 2 hrs smoke.

What temp did you sour vide it