(Actually, just one brisket, but two separate cooks) I had a packer in the freezer from last year when it was $2.99/lb. I since replaced with one on sale for $3.99/lb. Not bad these days. Pic 1...cleaned and separated. The point I put in a cure for a week to turn into pastrami. The flat I re-froze for BBQ later on. The trim...lots of possibilities once ground (great for burgers. Pic 2...smoked the corned beef to turn into pastrami. The flat I took out if freezer, put on a rub and smoked alongside it. I'm just going for the smoke flavour then gonna sous vide...as an experiment. Pic 3...pastrami for Reubens!!! Pic 4...sous vide BBQ briske TO COME...
How did the sous vide flat turn out? Been thinking of trying one out but it’s hard not knowing how it’s going to be with the prices these days. I’m sure it would be good though, I do top rounds that way. Sous vide for about 30 hours at 130, quick chill it then warm back up to temp on the smoker. Comes out great for deli sandwiches.
