|Brisket of beef vacuum packed ready for cooking.|
Four days before I wanted to serve I trimmed the excess fat and any sinew from the meat, applied a dry rub (heavy on the black pepper but with only a small amount of salt at we do not want to cure the meat) and vacuum packed it. Now whilst this is a cheap cut of meat it is going to take four days to cook, a do over is not an option so I opted to double bag the meat just to make I would not have a bag split. Once bagged I left the meat in the fridge for 24 hours to let the flavours from the rub permeate the meat.
|Beef brisket cooking in water bath.|
|Brisket having just been moved to grill and basted.|
The meat was succulent and tender and full of flavour, but you don't get the smoke ring or as much of a char on the outside of the joint, so it is a trade off. I would also in future reduce the time and up the temperature on the grill as the meat ended up a little more done than I would of liked, either that or maybe finish with a blowtorch? Rather annoyingly I don't have a picture on the final results as I was busy entertaining guests, but I did find one of the shoulder of pork I did for pulled pork :).
|Shoulder of Pork after 18 hours.|