So, I been experimenting with brisket that I first did in the SV and then smoked. I think I finally have this down! I used a front cut beef brisket that weighed about 4 1/2 pounds. I did not remove any of the fat cap, nor did I sear it first. I just vac packed it, and put it in the SV at 56.5 Celcius for 10 hours overnight. In the morning, I cooled it down quickly in an ice bath and stuck it in the fridge for a couple of hours. I then removed it from the fridge and unsealed it. Onto a rack it went (over a foil lined 1/2 sheet pan) with a nice coating of yellow mustard on both sides.. I let that sit, then added a generous coat of a BBQ dry rub that I make and let it sit for about 30 minutes to form the crust. Next, into the smoker on the rack (no pan) at 200 degrees for about 3 hours. I used pecan wood and boy did it smell good! Here is a picture of it after it came out of the smoker:
Here is a pic from dinner that night, brisket sandwich, coleslaw and the bread and butter pickles from the Pickle thread:
A good time was had by all Any thoughts or suggestions?