 and today I'm gonna do a brisket and what I'm gonna do actually so I'm gonna trim this brisket up and what I'm gonna do is take some of the fat and the point section and I'm gonna make smoke sausage with it so that leaves me with this big old flat here that I'm gonna take and I'm actually gonna cook sous vide and I'm gonna cook it at a lower temperature so I can get it around medium so when we throw this on the smoker in a couple days we're just gonna put it on there to get some smoke and some bark to it but the meat's not going to be well done I don't have to get it up to 200 degrees or anything like you would normally do on a smoker so I want that meat to be right around the medium medium uh done this so it's good got some good color to it still so we're gonna do that but first I gotta go ahead and trim this up and I'm not gonna bore you with that but like I said I'm gonna just do the flat section here and we're going to put that out there in the sous vide bath for 58 hours at 134 and that should break down the meat enough to make it nice and tender so when I put on the smoker all I really need to do is put it on there for an hour and a half or so to two hours to get it so nice smoke to it in the bark so all right guys I'll see you back when I get this all killed I just wanted to show you here I went ahead and separated the most of the point from the flat I kept a little bit this is the flat section here and I kept a little bit of the point on just to add some fattiness and richness to the brisket so when we're done so it's just a small part I'm going to keep some of this fat on here I trimmed most of the fat off so this is what we're going to throw in the vacuum bag to sous vide this is what I'm cutting up I saved some of the fat and the point here I'm cutting it up into cubes smaller real small cubes because we're going to make this into sausage later today and you'll see that video probably in a week and a half or so but I'm going to go ahead and cut this up into smaller little chunks like this and then we're going to grind this up and make smoke sausage with it later today so just wanted to show you that guys I'll be back after you I'm going to go ahead and season up this brisket now I think I can put it in just a regular freezer bag or vacuum sealer bag today because it's just a small flat the brisket itself was only like a 10 pound brisket so it was such a small flat and I'm going to use run and wilds premium gourmet beef rub I haven't used this before but run and wild sent me some of this to try there'll be a link down below for a run and wild of course and if you order anything from them and you use the code fire and water you get 15% off but I've never used their premium beef rub before but I'm going to go ahead and try that on this hey see and I haven't used this before just to go to prove it so I'm going to use it on this brisket and it's going to put a nice even coat on both sides and then we're going to throw it in the vacuum bag I don't use binder like I've told you before moisture that's already on the meat is fine for rub to stick I've never had rub fall off of a piece of meat before if anything I would just wash the the meat off and use the water that way but I don't use mustard or oil or anything to stick make the rub stick because it does stay on there pretty good so just go ahead and get a nice liberal coat on both sides and we are going to season this once again when it comes out of the bag just to give it a little extra layer of seasoning on there especially for the bark so just make sure every part of it gets it more on this side that's it and I'm going to go ahead and get this in the vacuum sealer bag and we'll throw it in the sous vide just wanted to show you guys I did was able to fit it into just a regular size vacuum bag because it is such a smaller piece of flat so it's in there all vacuum remember always double seal when you're going to cook for a really long time I know that you know sometimes it seems like a waste but I've always learned you know I've learned a couple times that you need to double seal especially when you got a bigger piece of meat or you're going for a really long time only takes a couple extra seconds but you know peace of mind is better so all right I'm going to throw this in the sous vide it's mine well if it had it so mine it'd be true it's right around 48 hours at 134 and I'm just going to let it sit to let the brisket sit in here for about 30 minutes or so the water will stay pretty close to 134 it's not going to go up it might go down a little bit but that'll be okay and that's going to give me some time to get the fire up and run in so I just lift this put a couple fire starters in and I'm gonna let the put some hickory and pecan in there for the brisket so soon as this gets stabilized I'll be throwing the brisket on but I'll see you guys back in a few minutes one other thing guys I'm going to do while I'm waiting for the grill to come up to temp and for the smoked white smoke to clear out so I'm going to ice bath the brisket you can see there I got it I just emptied out the hot water put in some cold water and dump some ice on it what I'm going to do what that's going to do is bring the temperature of the meat down get it really cool so that when I put it on the smoker it's going to attract some more smoke because cooler wet meat will get more smoke on it than warm dry meat so just another thing I'm doing take a note ice bath it because remember we're cooking this at 134 I don't want it to cook much more than that when it gets in the smoker so the cooler it goes in the longer it can stay in the smoke without overcooking the meat all right all right and if I pulled it out of the bag and looking pretty pretty good it's pretty wet I'm not going to dry it off like you normally would when you sear a steak or anything when you have to use sous vide that you'd like to get the moisture off so the sear is better but since we're smoking it I want that moisture to capture the smoke I'm going to put a little bit more of the run and wild premium gourmet beef rub on there like I said I've never tried this before but it smells wonderful and that's got some good uh salt pepper onion garlic I'm going to do both sides and since this is pretty wet still that rub's going to stick pretty good so I'm not doing a ton just enough to make up for some that got lost in the liquid so that's about it I'm going to go ahead and throw this on the smoker 160 degrees but if you can see here it looks pretty darn juicy kind of get it with that this top point was the part here was part of the point and the bottom part was the flat here so I'm going to actually cut a part of the flat off as you can see that it's actually still still pretty red that's uh pulled apart it's very uh very tender you can tell it's not tough at all it's pretty juicy it's covered with juice so I'm not going to squeeze it but guys this turned out pretty pretty awesome I'll cut a couple pieces off here and kind of show you you just see right there just how tender it is and it's still kind of pink on the inside it's not that ugly gray that you would normally see if you cooked it over 200 you see it pulls apart real easy I guess that's the flat part so still pretty juicy very tender and that's at 134 for 48 hours and then two and a half hours on the grill at 250 so all right guys I'm going to cut this up for dinner thanks for joining me follow us on Facebook follow us on Instagram make sure you like subscribe hit the bell for notifications and follow us on the next video see you later thanks