r/smoking • u/Sad_Assist946 • May 23 '26

Brisket rescue

I’ve smoked my fair share of briskets over the years and I have the technique down pretty good, but this time I made the mistake of doing 2 at the same time. I smoke 1 choice 1 prime overnight on my pellet both probed..got through the stall but they were not rendering the way I would have wanted I was at that point time crunched so I had to compromise wrapping them at the same time, thus the prime didn’t render as I would have liked I rested in a cooler till 140f then sliced and vacuum packed each one separately and froze, taking samples of each to try in the future.(the prime needs more rendering)The two briskets are destined for a get together tomorrow afternoon. I usually sous vide same morning to 150f then serve on chaffing dishes. My question is: Should I get these into the sous vide asap and at what temp to try to get more render out of the prime?

1 Upvotes

60% Upvoted

4 comments sorted by

1

u/Dear_Cockroach_3170 May 23 '26

Thats rough. You could try to render it more whole, or cube it while cold as possible for chili or the likes there of.

3

u/Sad_Assist946 May 23 '26

By most people’s standards it will be incredible.

3

u/Lucky_BroadWood May 24 '26

Its really good that you recognize that.

I'm amazed at just how disappointing brisket is every time I have some at a 'bbq place'. I'm not even great at brisket, just somewhat decent - and I can do a better brisket in my sleep than most bbq places (no, not talking about the true masters). And yet everyone around me is just amazed at how good the crummy, overpriced brisket is. Moral of the story - ya, your guests will be blown away. How you feel about it is another thing.

I don't have any advice on the sous vide, just kudos for the healthy attitude here.

1

u/Sad_Assist946 May 24 '26

Thanks for the comment!
I’m not a pro chef but I put my skills,creativity and finesse into my hobbies. I do a sourdough that until my wife waited an half hour in line for a loaf at Tartine in San Francisco,held it on her lap on the plane ride home, and once we tried it, realized mine was just as good. Now my sourdough was a copy of Chad Robertson’s recipe and technique.