Smoked and Sous Vide Coconut Milk Brisket

[edgrimley 21]

Followed through on my quest with great success. 

 

Followed through on my quest to do this. 

1. Salt, pepper and coriander rub
2. Smoked on Akorn Kamado for 4 hours 
3. Bagged with frozen coconut milk (easier to seal as solid) and kaffir lime leaves
4. Sous vide for 48 hrs at 140F
5. Seared on cast iron for about 2 minutes a side to create some crust. 
6. Reduced coconut milk juice with more kaffir lime leaf

Was excellent. Amazing balance of smoky an moist. I'd add star anise to the coconut milk next time. And perhaps cook the SV at a slightly higher temperature for less time. 

 

[KismetKamado 4,014]

Wow!  I've never ever heard of anything like this before, @edgrimley.  Awesome!  And great tip with the coconut milk.  Did it maintain a good vacuum seal upon that thawing?

[edgrimley 21]

It started melting too fast and the meat was too juicy (if there is such a thing) . I had to manually seal the bag and double seal. It was more mess than I expected but way easier than dumping a full can of liquid in there. 

[TKOBBQ 5,102]

Interesting cook, what did the coconut milk/tea leaves add to the brisket?  Enhance tenderness? Moisture? Flavor?