just4fn

that's 3100.00 in US dollars. ooh. + tax

Might be challenging and could be dry, but it wasn't it is fantastic! 5 hours total.

That's what I figured. It was in the fridge so I cooked it. We will see. Maybe sandwich's.

sorry for the double post Maybe the post in sous vide can be eliminated. By no means am I a bbq master or even expert. I consider myself a novice. I like to try things and hope they turn out good. I follow other peoples experiences on here and think I should have the same results. This is my 1st attempt of a brisket on my Vision kamado. I did the sous vide method and it was pretty good. This is the other part that I cut off. Now for my experience. I put the brisket on at 5:30 this morning at 275 thinking it will take 5 hours to get to 165 to wrap. It took 2.5 hours. I wrapped it at 8:00am. Now it is 9:20 and the temp is 190. It is in no way going to take 11 hours. I'm going to probe it at 200. Seems like instead of low and slow, it's going low and fast. Any thoughts? It is only about 3 lbs and that is probably the answer right there. Everybody else it take 11 hours.

Double post, this can be deleted. By no means am I a bbq master or even expert. I consider myself a novice. I like to try things and hope they turn out good. I follow other peoples experiences on here and think I should have the same results. This is my 1st attempt of a brisket on my Vision kamado. I did the sous vide method and it was pretty good. This is the other part that I cut off. Now for my experience. I put the brisket on at 5:30 this morning at 275 thinking it will take 5 hours to get to 165 to wrap. It took 2.5 hours. I wrapped it at 8:00am. Now it is 9:20 and the temp is 190. It is in now way going to take 11 hours. I'm going to probe it at 200. Seems like instead of low and slow, it's going low and fast. Any thoughts? It is only about 3 lbs and that is probably the answer right there. Everybody else it take 11 hours.

Some smoke but not over powering.

Brisket is now out of the smoker. If it's moist and tender it will be perfect. It is resting in the cooler until 6:30 Almost forgot the final pictures. As you can see, it all got eaten. Texture was great, flavor was great, It was a little dry. Son said it was because I trimmed most of the fat off.

It is time! I put it in the ice bath for about 45 minutes, only because of time at the end of the meal. I now have it in the smoker at 275 and I will pull in 3 hours, so 5:30. I added some more rub of pepper, salt, paprika, cumin and garlic powder. Into the ice bath drying off and adding rub onto the smoker! with added smoke daddy for more smoke more pictures to follow in about 3 hours or so

17 hours and 31 minutes to go, then onto the smoker

I'm going to sous vide a 4lb brisket starting today. It was a 6lb but I cut the point off and it's in the freezer. It's going into a bath at 135 degrees for 50 hours. I am going to take it out and put it in a ice water bath for 30 minutes then smoke it at 275 for 3 hours. I know you are all out there on pins and needles wondering how it's going to turn out. I will try to post pictures and let you know so you can sleep.

In this case, I left it on. You can always trim it individually when eating. I would say, if you are going to pull the meat, like pork then take some of the fat off, Prime rib, New york, leave it on for flavor. If it''s really thick no harm in removing some.

I like the lump at cash and carry. It's lazzari mesquite and it's cheap. 16.00 for 40lbs

Here are the searing pictures and money shots. It was delicious. The Flame Boss 300 held at 250 degrees from 2:30 to 5:00. I pulled it at 122 degrees and seared at 500. One minute on each side about 4 times.

thanks

That would be fine, but my last post of "6lb new york roast" wouldn't let me edit it after 10 minutes. Thanks for the reply