Jump to content

Smoked and Sous Vide Coconut Milk Brisket


Recommended Posts

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. 


2smoke ring.png

3coconut milk.png



Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...