edgrimley Posted August 27, 2018 Share Posted August 27, 2018 Followed through on my quest with great success. Followed through on my quest to do this. Salt, pepper and coriander rub Smoked on Akorn Kamado for 4 hours Bagged with frozen coconut milk (easier to seal as solid) and kaffir lime leaves Sous vide for 48 hrs at 140F Seared on cast iron for about 2 minutes a side to create some crust. 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, Brave Sir Robin, TKOBBQ and 1 other 4 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted August 28, 2018 Share Posted August 28, 2018 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? Quote Link to comment Share on other sites More sharing options...
edgrimley Posted August 28, 2018 Author Share Posted August 28, 2018 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. KismetKamado 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted August 29, 2018 Share Posted August 29, 2018 Interesting cook, what did the coconut milk/tea leaves add to the brisket? Enhance tenderness? Moisture? Flavor? Quote Link to comment Share on other sites More sharing options...
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