Steps to Prepare Super Quick Homemade Vavoo's Sous Vide, Salt Plank, Smoked Brisket
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Perfect Vavoo's Sous Vide, Salt Plank, Smoked Brisket. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Vavoo's Sous Vide, Salt Plank, Smoked Brisket, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vavoo's Sous Vide, Salt Plank, Smoked Brisket delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vavoo's Sous Vide, Salt Plank, Smoked Brisket is 15+ people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vavoo's Sous Vide, Salt Plank, Smoked Brisket estimated approx 44 hours.
To begin with this particular recipe, we have to first prepare a few components. You can have Vavoo's Sous Vide, Salt Plank, Smoked Brisket using 14 ingredients and 18 steps. Here is how you cook it.
This recipe is for the meat purist. No pellets here, just hard wood smoked brisket with the perfect mixture of moisture, texture and taste.
Ingredients and spices that need to be Take to make Vavoo's Sous Vide, Salt Plank, Smoked Brisket:
- Full brisket 20lbs or so
- 1 1/2 gallons cold water
- 1 cup Worcestershire sauce
- 2 cups course sea salt, separated
- 3 cups dark brown sugar, separated
- 8 cloves garlic, smashed
- 2 Limes, halved
- 2 Lemons, halved
- 1 orange, quartered
- 1 large white onion, quartered
- 1/2 cup ground black pepper
- 1/2 cup granulated garlic
- 1/2 cup smoked paprika
- 1 cup mustard
Instructions to make Vavoo's Sous Vide, Salt Plank, Smoked Brisket
- 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
- Add 5 lb of crushed ice to brine bag, and slowly add hot water mixture, stirring ice
- Add remaining ingredients to brine bag, squeezing all citrus and placing fruit pieces in bag.
- Add meat to brine bag and seal
- Place brine bag/meat in a large cooler and pack with ice so it stays cool. Let brine for 24 hours
- After 24 hours of brining, remove meat and rinse in cold water
- Empty brine bag and put meat in empty bag, remove all air using a straw or vacuum food sealer
- In a large cooler,, preheat enough water (155°) with your sous vide to submerge meat entirely
- 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
- When meat is done, remove from bag saving juices
- Preheat smoker to 220° with salt slab(s) in the center of smoker
- Pat meat dry, then rub with mustard, then with brown sugar and sprinkle with remaining sea salt
- Place meat fat side up on salt slab(s) and close lid on smoker
- Smoke for 4 hours, injecting left over meat juices once each hour
- Preheat oven to 250°
- 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
- 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
- Recommend Vavoo's Brisket Sauce for this dish
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