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Sous Vide Brisket w/ Whiskey BBQ Sauce


John Setzler
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Want a fool proof way to know when your brisket will be done and ready to serve?  Try it sous vide with a finish on the grill!

 

 It's time for the October Sous Vide cook and this month's cook features a 3 pound brisket flat from:

 
 
cooked with our sous vide immersion circulator from:
 
Nomiku - http://www.nomiku.com(Discount Code: KAMADONOM)
 
This cook came out PERFECTLY!  One of the great aspects of cooking a brisket sous vide is that you KNOW WHEN IT WILL BGE READY!!  There is no guessing!
 
Here's the recipe for the Sauce:
 
Whiskey Barbecue Sauce:
 
1/2 sweet onion, coarsely chopped
4 cloves garlic, peeled and smashed
3/4 cup whiskey (I used Maker's Mark)
2 cups ketchup
1/3 cup apple cider vinegar
1/4 cup worcestershire sauce
1 teaspoon hot sauce (I used Sriracha)
1/2 teaspoon salt
1/2 teaspoon pepper
 
Place the chopped onion, garlic, and whiskey in a sauce pan and bring the whiskey to a boil. Once boiling, reduce to a simmer and let simmer for 10 minutes.
 
Combine the rest of the ingredients in a mixing bowl and mix well.  Add to the whiskey mixture after the simmer is complete and return to a simmer.  Let simmer until it slightly thickens.  Remove from heat and strain the solids from the sauce (or use an immersion blender to combine if desired).  Allow the sauce to cool and use immediately.
 
Store leftovers in an air tight container in the refrigerator for up to two weeks or so.
 
Enjoy!
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Great video John and excellent cook.

On your next SV brisket flat would you use the same temperature or change it up a bit now that you've done one.

I am holding out getting a SV but that may change soon.

 

I don't think I'd change the temperature.  135F seemed to work perfectly.  

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Very cool, John... Makes me think I need to stop talking about doing a SV brisket and actually do a SV brisket!

 

Did you go for the smoked paprika to give it a bit of smoke flavor since you wouldn't be getting that in SV? 

 

Funny thing is I was about to ask why you didn't use butter or olive oil in there to add some fat, since that's common with SV... Then I remembered it's a brisket. No added fat necessary!

 

Great cook!

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Very cool, John... Makes me think I need to stop talking about doing a SV brisket and actually do a SV brisket!

 

Did you go for the smoked paprika to give it a bit of smoke flavor since you wouldn't be getting that in SV? 

 

Funny thing is I was about to ask why you didn't use butter or olive oil in there to add some fat, since that's common with SV... Then I remembered it's a brisket. No added fat necessary!

 

Great cook!

No on the smoke.. I just wanted the paprika element in the seasoning. You could ### liquid smoke to the vac sealed bag to get the smoke also...

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Nicely done, John.

How did the Omaha Meats flat compare to other flats you've done previously?

This flat segment was as good as any I have cooked and better than most. This particular slab came from the end of the regular brisket cut where it normally gets pretty thin compared to the rest of the flat. This flat had a more uniform thickness than i am used to seeing. As for flavor and overall meat quality, it was excellent. I believe these are certified angus beef if i remember correctly.

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