 Hey y'all, welcome back to the fire and water cooking channel. I'm Darren and today we're going to do a brisket. I'm going to actually do a full packer and we're going to do it more of a traditional way. The last one I did, I did it more of a medium doneness but we're going to do this one more of a well done. We're going to cook this sous vide for 48 hours at 150 which will get us that well done and it'll make it nice and tender and then we're going to throw it on the smoker for a couple hours to get some nice smoke and bark to it. So today's Wednesday and I need this by Saturday around lunchtime so what I'm going to do is I'm going to throw this in this afternoon. I'm going to trim this all up and trim most of the big chunks of fat off of it and then we're going to sous vide it until Friday afternoon and then I'm going to pull it out and I'm going to throw it in the refrigerator and let it cool down and then Saturday morning when it's nice and cool we're going to throw it back on the smoke. I'm going to throw it on the smoker so I can get some good smoke and develop that bark that we're looking for. So I'm going to go ahead today and also I haven't done this in a while but I'm going to actually inject this brisket because I haven't done it in a long time. I've cooked them plenty of times without injecting them. It's going to be broth and Worcestershire sauce and that's just to get some more flavor deep down into the meat and I'm going to be rubbing it down today with some more of that run and wild gourmet beef rub and I used that on the other brisket I did a couple of weeks ago and it was actually pretty good. The only thing I wanted to add more to this one is I did add a little bit more coarse ground pepper to it. This is good. It's very salty. It's got some good garlic and onion to it but it's lacking a little bit of pepper for a real good brisket. I got brisket trimmed up and what I did I just took most of the fat off. There's still a good nice cover on the top. I just got all the thick stuff off. I got the big decal piece out on both sides here. I trimmed off the browner edges here where they cut it and it gets a little brown but as you can see there's still some fat on there. Just I don't want a whole ton because we don't need it for this cook since we're going to be subeding it. What I did with the injection I just took about a cup maybe a cup and a half of beef broth and about two or three tablespoons of Worcestershire sauce and just mixed it up real good and that's what we're going to season this up with today and I'm just going to inject it in a few spots. I said I don't normally inject but I'm going to do it this time just to see how it turns out. I haven't injected in a long time so but I'm just going to pick some spots. I'm just going to move it around and both the point and the flat especially in the point and the flat section because you know that that doesn't have as much fat and flavor as the point does so I'm going to make sure I get down deep into the flat section. Here we are we got it all injected now I'm going to go ahead and put my rub on and I got my vacuum bag already made up it's the expandable food saver bag so I'm going to go ahead and I'm not going to bore you with a lot of this but I'm just going to show you how I it's going to dust it with this rub like I said it's the run and wild gourmet beef rub but I added probably another two or three tablespoons of crushed or ground coarse ground pepper so we're going to put a nice coat on each side and I'm not going to rub it in we're just going to kind of push it around make sure it gets all right all the briskets all bagged up triple sealed it on both sides okay and it's seasoned and it's injected it's ready to go and I just heard my timer go off on the sous vide cooler so I'm going to go ahead and throw that in there and we'll see you guys in 48 hours at 150 shrunk down pretty good there's a lot of juice fat in the bag I'm just going to go ahead and leave it in the bag just like this and I've dried the bag off already from the sous vide so but what I'm going to do is like I said it's a Friday night now so I'm going to go ahead and throw this in my refrigerator outside that's my meat refrigerator so I'm going to go ahead and throw that in there and it will chill down and we're going to throw it on the smoker in the morning fires getting pretty good there I'm going to go ahead and drop in one piece of oak wood and a couple pieces of pecan the oak and pecan mix here I'm going to put them just kind of touching them have some outside of where the fire is right now just so that you could have it staged or not all of it burns up at once so looks like we're going to get a little bit of rain we're going to have a party today and we got the unicorn in the pool you know trying to welcome everybody but looks like we might get a little bit of rain hopefully it clears up whatever it does we're all going to enjoy some brisket that's for sure what I'm going to do is I'm going to add a little bit remember we put the run and wild gourmet beef rub on it and I mixed in some more of the coarse ground pepper so I'm going to put just a little bit more of that on and then we're going to throw this on the temp of the grill is right up around 250 and we are just about ready to throw this in it's got a nice smoke to it so I'm going to go ahead and finish putting this on all right guys I'm going to go ahead and get this finished up and we're going to go on the grill on there getting ready to close this up it's been holding right at 250 so we're going to get this some smoke and I'll see you guys back in about two hours all right I've been in about a little but over an hour now so I'm just going to open it up so you can see it's kind of drying out it's not anywhere near as moist as it was and it's getting a good bark I'm just hitting it with a little bit of apple juice so we can uh get a little spritz to get some more of that smoke I'm not too much I just want to get it nice and moist so that it picks up some more smoke so sorry about the audio I didn't hit my mic up I'm going to show you in there just a little over 125 internal and that's in the deepest part of the brisket so it's been sitting right at 250 it's fluctuated a little bit up and down and kind of messing with it but and it's just a little over two hours and I'm going to go ahead and pull it off now because it's about 20 minutes our guests are going to start coming so I'm just going to show you how it looks on the grill there and I got some sausages on there cooking too so I'm going to go ahead and pull this off and I'm going to go ahead and pull down I got it off got it on the cutting board I'm going to go ahead and slice into this got a pretty decent bark on it and it's been cooking for a long time so I'm going to go ahead and cut a little piece of this flat part off show you got a decent smoke ring too so not huge but I got a decent smoke ring there I'm going to go ahead give it a couple slices here Colton I didn't say leave I'm going to have my son's friend Colton you can do the test on this I need you to do a test taste test on this it's kind of hot just came off so pretty tender can you taste the smoke oh yeah all right guys all you have it we're going to go ahead and eat this up I got a bunch of people coming over I'm going to slice this up and we'll see on the next one make sure you subscribe I don't know my mouth full like this video subscribe follow us on facebook and follow us on instagram see you in the next one thanks guys