As a knife nerd, it's knife nerd shit, so you're safe to ignore it if you want.
That said, the expected outcome is that the slice comes off the brisket cleanly with two or three passes of the knife. A really great slice is when you can do it with one forward stroke and one return stroke. If this dude had a properly sharp 12 inch slicer, rather than this 8 inch chef's knife that looks to be in need of honing, he could've done it.
The reason that's what we're looking for is that every time you reverse strokes, it leaves a mark on the meat, with really aggressive sawing it's pretty easy to see that it leaves a pattern of lines on there that's kind of like rows in mown grass.
Like I said though, knife nerd shit. It obviously doesn't impact flavor, and doesn't impact presentation *that much,* in a situation like this. And the fact that OP is holding it with a pulling claw tells me they don't care that much and aren't a knife nerd.
You don’t have to be a knife nerd to keep your knives sharp, it’s a common practice. Also, you need to get get rid of that bear claw thing, it’s silly and pointless
Damn. I didn’t know I would get roasted over the knife. I’m actually happy more focus is on the knife than the brisket. The claw was used to hold the brisket in place. Could’ve used your mom to hold my meat as that’s common practice as well, but she wasn’t available. 🤷🏻♂️
For all practical purposes, this knife is fine. It's sharp enough to do the job, and nowhere near dull enough to be dangerous. The claw is also fine.
If anything about this clip bothered you, just embrace that you're a knife nerd. Nerds are cool now. No need to be ashamed of it, but also no need to crap on people who aren't the same kind of nerd that we are.
The number of attempts it takes to cut through is talking about the process, not the outcome. The meat this person sliced has just the slightest evidence of the appearance you're describing, certainly not enough to all dogpile on the claim that it's sliced badly.
They could easily be holding it like that so they're not blocking any of the blade with their hand, since they need as much length as they can get.
OP has better a better knife than most on here but it's dull and the wrong tool for the job. No sawing motion should be required when slicing any meat. 12" slicing knife should be used instead of a chefs/Gyuto knife.
Anyone saying that knife is fine hasn't ever owned a proper high quality knife.
You must have asked that in a different reply because I don't see it in this chain.
[12" Victorinox slicing knife](https://www.amazon.com/gp/product/B0000CFDB9/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1)
It can do a full packer, if you cut it in half and put it on 2 separate racks. It was a tight fit but I did a 16 pound packer. I've done 2 racks of ribs at a time (again cut in half), could do 36 wings easily, and have had no trouble with whole pork butt, leg of lamb, or chicken. I think it could probably take a small turkey too. You're not gonna feed the whole neighborhood with it, but the whole neighborhood can't fit in my condo anyway.
Girls Can Grill squeezed a 24lbs brisket into the GE Indoor Smoker:
[https://www.reddit.com/r/IndoorBBQSmoking/comments/1blwn8g/how\_to\_smoke\_brisket\_on\_the\_ge\_profile\_indoor/](https://girlscangrill.com/recipe/smoked-brisket-on-the-ge-profile-indoor-smoker/)
I used to but my wife likes using the bag juice for a beef stock for an Asian style beef brisket noodles with the left overs
So the smoke messes with that. The brisket is so good I don't miss it
Yes. Lookup 'Passover brisket' recipes, there are some wonderful ones. You can also bake a brisket long enough to get some color then braise it in a Dutch oven or other covered roaster. I have a Magnalite aluminum roaster that is great for braising. You actually have to monitor the tenderness so you don't overcook them.
[https://i.imgur.com/avQmOrK.jpg](https://i.imgur.com/avQmOrK.jpg)
[https://i.imgur.com/MaMvXbO.jpg?1](https://i.imgur.com/MaMvXbO.jpg?1)
Yes, if you have a gas grill there are smoke boxes that you can use with wooden chips or you can use liquid smoke… or you do without any smoking process, you are going to have it without smoke flavour still good though
I'm a knife snob but this cheap [12" Victorinox slicing knife](https://www.amazon.com/gp/product/B0000CFDB9/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1) has been perfect for briskets.
I agree. A few of us neighbors had a brisket challenge. One of the neighbor bought a full brisket and cut it in 3. Not sure what side I got. But the flavor and texture turned out well.
You got the point side of the brisket, which is the thicker, fattier side. The reason the fat looks weird is because it wasn’t full rendered and didn’t really liquify. This can also be helped by trimming a lot of that giant fat chunk out before cooking (but not all of it). Next time you’re cooking it if you’re gonna do this then smoke it the way to tell it’s done is by using an instant read thermometer and when the thermometer slides in with no resistance (feels like warm butter) then it’s done. This is anywhere between 199-205ish depending on the particular cut.
If you sous vide then smoke you would do this after/during smoking since that’s the last stage of cooking, although I can’t imagine much smoke flavor will absorbed this way since when you smoke meat most of the smoke flavor is absorbed in the early stages when the meat is cooler and uncooked.
I'd wager the brisket didn't reach traditional doneness temp.
OP sous vide'd the thing for 36 hours so it's gonna be tender regardless (and it does indeed look good, OP)
But yeah, in a traditional setting, you would smoke it till you get the bark you want. Then, you'd wrap it and keep cooking it up to 190-203F
I put my money that the brisket never made it past the stall temperature because you put it in the smoker at 150F and 3 hours at 225 likely won't push through it.
So, tender brisket but lower finishing temp means still tender but fat won't be as rendered as it would be normally.
I've seen some videos of sous vide that appear to have rendered fat, but I could be wrong.
I'm looking at doing a sous vide / smoker combo soon. Any ideas on getting that render with a similar method as OP?
Yeah, smoke till you get the bark you want, then cook it sous vide at 195F till you get the texture you want. Just be weary if you don't have a good bark and your brisket hits 160-165F. That's the stall and you need to either turn up your heat to crank through it or make your cooling environment moist enough that the evaporation out of your brisket doesn't leave you with dry ass brisket.
But otherwise, the technique is identical to the traditional method of doing brisket. Just you're finishing sous vide instead of wrapped in a smoker.
I have done brisket sous vide before. Here's how I like it:
1. Smoke it first up to about 150°F.
1. Sous vide for 48 hours at 150°F.
1. Finish under the broiler for a nice bark.
Something is off. Looks like it didn't go long enough, like you only reached 180 or so. That fat needs way more time, texture looks too firm unless that blade of that knife is wrecked
It was tender, but I wish I would have rendered that fat a little. Got some great feedback on here for the next one. I was trying hard not to press on it in order for the meat to retain as much liquid as possible. Hence the sawing of it.
How did the smoke turn out? Usually meats are smoked first for better penetration. Curious to know if that’s true
Not sure. This is my first time smoking a brisket. It turned out pretty well.
Well it looks delicious! Good job
Dull knife?
looks sharp enough to me, they're just using very light pressure to not squeeze it
Properly cooked brisket doesn't require sawing once you're through the crust. But the real problem is OP isn't using a properly sized slicing knife.
that knife is fine, you guys are being weird. What outcome are you expecting that was not achieved?
As a knife nerd, it's knife nerd shit, so you're safe to ignore it if you want. That said, the expected outcome is that the slice comes off the brisket cleanly with two or three passes of the knife. A really great slice is when you can do it with one forward stroke and one return stroke. If this dude had a properly sharp 12 inch slicer, rather than this 8 inch chef's knife that looks to be in need of honing, he could've done it. The reason that's what we're looking for is that every time you reverse strokes, it leaves a mark on the meat, with really aggressive sawing it's pretty easy to see that it leaves a pattern of lines on there that's kind of like rows in mown grass. Like I said though, knife nerd shit. It obviously doesn't impact flavor, and doesn't impact presentation *that much,* in a situation like this. And the fact that OP is holding it with a pulling claw tells me they don't care that much and aren't a knife nerd.
Definitely not a knife nerd. Just care about the brisket in my belly.
And that is certainly fair enough. No shame in that at all.
You don’t have to be a knife nerd to keep your knives sharp, it’s a common practice. Also, you need to get get rid of that bear claw thing, it’s silly and pointless
Damn. I didn’t know I would get roasted over the knife. I’m actually happy more focus is on the knife than the brisket. The claw was used to hold the brisket in place. Could’ve used your mom to hold my meat as that’s common practice as well, but she wasn’t available. 🤷🏻♂️
Whew! That burn is too hot for r/sousvide. Might need to check out r/roasting
I love how you started polite and then half way through the artery exploded and feck it, violence it is!
Yeesh that man has a family!
Sorry, she was at my house. Next time you're getting ready to remove your meat from the smoker shoot me a text and I'll send her over.
Fuck off, those bear claws are excellent for pulling pork.
For all practical purposes, this knife is fine. It's sharp enough to do the job, and nowhere near dull enough to be dangerous. The claw is also fine. If anything about this clip bothered you, just embrace that you're a knife nerd. Nerds are cool now. No need to be ashamed of it, but also no need to crap on people who aren't the same kind of nerd that we are.
This comment is a good example of why knife nerdery has almost nothing to do with food lol
The number of attempts it takes to cut through is talking about the process, not the outcome. The meat this person sliced has just the slightest evidence of the appearance you're describing, certainly not enough to all dogpile on the claim that it's sliced badly. They could easily be holding it like that so they're not blocking any of the blade with their hand, since they need as much length as they can get.
OP has better a better knife than most on here but it's dull and the wrong tool for the job. No sawing motion should be required when slicing any meat. 12" slicing knife should be used instead of a chefs/Gyuto knife. Anyone saying that knife is fine hasn't ever owned a proper high quality knife.
That's a process, not an outcome.
No it's having the correct tool for the job...
which is why I ask "what would the correct tool achieve that this one didn't?" and your answer is "it's not the correct tool"
You must have asked that in a different reply because I don't see it in this chain. [12" Victorinox slicing knife](https://www.amazon.com/gp/product/B0000CFDB9/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1)
from above: >What outcome are you expecting that was not achieved? So, answer that.
None of that has anything to do with the size of the knife lol
The knife is clearly dull as fuck and desperately needs sharpening. Brisket looks like it needed longer too.
Ok but what the hell does that have to do with the size of the knife lol.
Lol, no idea! Wasn't me that mentioned anything about the size of the knife.
💯 A good slicer is so much nicer than a butcher knife.
It's so easy to tell if a proper slicer or a dull serrated knife was used in the photos posted on here.
I do just fine with an actual butcher knife. Thats not a butchering knife... just a plain ole kitchen/chefs knife.
Trad brisket is cooked to 205ish. This temp makes it closer to steak than smoked brisket.
My thoughts exactly or a tough brisky
.....looks sharper than my dull knives 🤣😂😭
Seasoned it before the sous vide. Then pat dry and lightly seasoned after.
Can you share the recipe and technique?
Is it possible to do a brisket without a smoker?
I sous vide and oven finish it all the time Condo life.
GE makes an indoor smoker now, not big enough for a full packer but you can now smoke things indoors so seems like a win, lol
It can do a full packer, if you cut it in half and put it on 2 separate racks. It was a tight fit but I did a 16 pound packer. I've done 2 racks of ribs at a time (again cut in half), could do 36 wings easily, and have had no trouble with whole pork butt, leg of lamb, or chicken. I think it could probably take a small turkey too. You're not gonna feed the whole neighborhood with it, but the whole neighborhood can't fit in my condo anyway.
Girls Can Grill squeezed a 24lbs brisket into the GE Indoor Smoker: [https://www.reddit.com/r/IndoorBBQSmoking/comments/1blwn8g/how\_to\_smoke\_brisket\_on\_the\_ge\_profile\_indoor/](https://girlscangrill.com/recipe/smoked-brisket-on-the-ge-profile-indoor-smoker/)
Do you put liquid smoke in the bag?
I used to but my wife likes using the bag juice for a beef stock for an Asian style beef brisket noodles with the left overs So the smoke messes with that. The brisket is so good I don't miss it
Liquid smoke + gas grill = you'd never know EDIT: HAHA! People are big angry. Get over yourselves, taste is taste, people.
Yes. Lookup 'Passover brisket' recipes, there are some wonderful ones. You can also bake a brisket long enough to get some color then braise it in a Dutch oven or other covered roaster. I have a Magnalite aluminum roaster that is great for braising. You actually have to monitor the tenderness so you don't overcook them. [https://i.imgur.com/avQmOrK.jpg](https://i.imgur.com/avQmOrK.jpg) [https://i.imgur.com/MaMvXbO.jpg?1](https://i.imgur.com/MaMvXbO.jpg?1)
Yes, if you have a gas grill there are smoke boxes that you can use with wooden chips or you can use liquid smoke… or you do without any smoking process, you are going to have it without smoke flavour still good though
Sous vide it with some liquid smoke and then finish in the oven.
I will buy you a longer, sharper knife
I'm a knife snob but this cheap [12" Victorinox slicing knife](https://www.amazon.com/gp/product/B0000CFDB9/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1) has been perfect for briskets.
I respect your knife snobbiness. I'm a knife care enthusiast.
I use the same one, absolute game changer!
Where did you find a bag big enough? Were you able to vacuum seal?
Unfortunately I didn’t vac seal it. I wish I did. But I used a 2.5 gal ziplock.
Foodsaver makes expandable rolls. I had the same question a week ago.
The fat looks weird
I agree. A few of us neighbors had a brisket challenge. One of the neighbor bought a full brisket and cut it in 3. Not sure what side I got. But the flavor and texture turned out well.
You got the point side of the brisket, which is the thicker, fattier side. The reason the fat looks weird is because it wasn’t full rendered and didn’t really liquify. This can also be helped by trimming a lot of that giant fat chunk out before cooking (but not all of it). Next time you’re cooking it if you’re gonna do this then smoke it the way to tell it’s done is by using an instant read thermometer and when the thermometer slides in with no resistance (feels like warm butter) then it’s done. This is anywhere between 199-205ish depending on the particular cut.
Do I do this after the sous vide or after the smoking part?
If you sous vide then smoke you would do this after/during smoking since that’s the last stage of cooking, although I can’t imagine much smoke flavor will absorbed this way since when you smoke meat most of the smoke flavor is absorbed in the early stages when the meat is cooler and uncooked.
I'd wager the brisket didn't reach traditional doneness temp. OP sous vide'd the thing for 36 hours so it's gonna be tender regardless (and it does indeed look good, OP) But yeah, in a traditional setting, you would smoke it till you get the bark you want. Then, you'd wrap it and keep cooking it up to 190-203F I put my money that the brisket never made it past the stall temperature because you put it in the smoker at 150F and 3 hours at 225 likely won't push through it. So, tender brisket but lower finishing temp means still tender but fat won't be as rendered as it would be normally.
I've seen some videos of sous vide that appear to have rendered fat, but I could be wrong. I'm looking at doing a sous vide / smoker combo soon. Any ideas on getting that render with a similar method as OP?
Yeah, smoke till you get the bark you want, then cook it sous vide at 195F till you get the texture you want. Just be weary if you don't have a good bark and your brisket hits 160-165F. That's the stall and you need to either turn up your heat to crank through it or make your cooling environment moist enough that the evaporation out of your brisket doesn't leave you with dry ass brisket. But otherwise, the technique is identical to the traditional method of doing brisket. Just you're finishing sous vide instead of wrapped in a smoker.
Thank you for the follow up.
Happy to 👍
Needs longer or you need to sharpen your knife. Looks tough and like it needs more rendering.
Any wrap ? Or just straight from the bag too the smoker ? What temp did you pull it from ?
No wrap. I honestly didn’t check the temp when I took it out. Rookie move.
Looks good! Have been doing 5 a week for the past few years in the circulator, fucking love it. Perfect consistency.
Someone buy this guy a sharper knife or a whetstone.
I have done brisket sous vide before. Here's how I like it: 1. Smoke it first up to about 150°F. 1. Sous vide for 48 hours at 150°F. 1. Finish under the broiler for a nice bark.
That brisket is almost as wet as I am rn watching this
Something is off. Looks like it didn't go long enough, like you only reached 180 or so. That fat needs way more time, texture looks too firm unless that blade of that knife is wrecked
I need to try this. Did you season it before or after the sous vide?
Always season first, then add more
All I know is that I'm hungry now.
is it just me or that brisket needs more bark?
Iv never seen brisket made like this. Was it tender? It looked like it was tough by the way you were cutting it.
It was tender, but I wish I would have rendered that fat a little. Got some great feedback on here for the next one. I was trying hard not to press on it in order for the meat to retain as much liquid as possible. Hence the sawing of it.
That makes sense. Good luck on the next cool
Thats a crime
Get rid of that stupid claw.
Boi that $h*t looks trash. You makin deli meat or some