 Hey all welcome back to the fire and water cooking channel. I'm Darren and today we're gonna do something. I haven't done in a few videos It's a full packer brisket. This happens to be a full Prime brisket from Costco about 14 pounds. I'm gonna go ahead and trim it up. I'll be right back Hey guys, I'm back here I'm gonna get started on this and this is gonna be something that we're gonna cook this for about 36 hours at 155 and then when we take it out of the sous vide bath, we're gonna go ahead and throw it chill it down throw it in the Fridge overnight and then on Thursday We're gonna cold smoke it not really cold smoke it. We're gonna smoke it on low on our camp chef For a while to get some smoke and then we're gonna bring it back up to the temperature that we sous vide It at 155 so that should give us a good two to three hours on the smoke that way But first I'm gonna go ahead and trim this up I don't know if you've you've ever done a full packer brisket before there is a lot of fat on here Especially on the prime. They're well marbled. One of the things you really got to get rid of is this big piece of deco fat It's a really hard fat that won't render much. So it kind of goes in between the flat and the Point section. So you really need to kind of Dig in and get that part out as much as you can try not to take any of the meat with it, but just That's one of the things on this back section Also to kind of trim it up around the edges here any of this thick hard fat Will not render much And it's not gonna help it by keeping it on there It's just gonna be something you're gonna have to cut off when you go to eat it Later on anyway, so you really want to get as much as that thick fat out as possible And this kind of goes down Into a well kind of deep in between the muscle. So you just kind of want to get your knife down in there Like I said, just kind of cut that out try not to get any of the meat You know if you get a little bit, that's all right, but just get as much of that big thick hunk of fat out as you can If you leave a little bit in that's okay, but the back side is where there are a lot more of this Fat is kind of you just want to clean this up here Gets kind of rough from when they process it Hit the processing plant. It's like this one here. You can kind of see it's not really even They got a big thick on the piece on this side So I'm gonna go ahead and pull that off. You can leave about a quarter inch on the flat section on the back All the way around will be fine, but any really big thick hunks They're not gonna render much. So you just want to Pull them off and you will have more fat on a prime brisket compared to a choice or a select or a no roll But that means there's more fat Marbled into the meat itself. So might have just a little bit more waste then you would On a choice But your meat overall is going to be a lot more tender so That's all guys. I'm just gonna kind of trim this up some And like I said, it doesn't have to be perfect You just want some of these big really thick hunk hard sections pulled off so that Doesn't you know to pull it out when you're guys got most of this brisket trimmed No, so I'm gonna kind of show you what I did and you'll be able to tell This is not remember. This is not a competition trim brisket If this were a competition trim brisket, I would be hacking off a lot of the meat A lot more of the fat getting it really pretty Because you know taking more into consideration what it's going to look like at the end instead of how it's going to taste So I did not trim this like a competition brisket. So as you can see on this side here this is your flat and I did leave some of that fat in between there I cut a lot of the on this side on this side But there's still I'm gonna leave some of that in the middle there because I want it to render when it's cooking some so Sorry flat section here laying right on top of the point do have another I might cut a little bit Just a little bit more of that fat out of there, but on the backside. I left a good quarter inch on the back here Just because I want that to protect it when I actually throw it in the smoker later But if you notice I did trim it up a little bit what I'm gonna do size is Season this up just a little bit With the run and wild gourmet beef rub. That's what we're going to use on it today and I'm going to try and Not get it all over the place, but I'm not going to put a whole ton of it on Just enough to cover it since we are going to be sous-viding it Don't need to waste a whole ton of the rub on it. It's going to cover it just fine And then we'll put a little bit more on after it comes out of the bag So just something like that just a nice coating Few salt pepper garlic that's fine just salt and pepper is fine use whatever kind of rub you want I'm just using this gourmet beef rub today So I want it to be a little special for our guests that are coming over on Thursday Get a nice Even liberal coat. It's going to be cooking in its own fat and juices anyway Overnight put this in yesterday in the refrigerator ice bath that and put it in the refrigerator Got about three and a half hours before I want to eat so I did let this come up To room temperature a little bit been sitting out for about 20 minutes. It's still pretty cool I just fired up my camp chef. I'm putting it on the high smoke function of 220 and I'm going to go ahead and throw this on I'm going to get it out of the bag and show you how I'm going to put it on I'll be right guys. I got it out of the bag and what I'm going to do I'm going to apply just a little bit more of the run-and-while gourmet beef rub Just to give it a kind of coat On here and it's still pretty stiff because it's been sitting in the refrigerator overnight I'm going to cover this generously with this rub And what I'm going to do I'm going to use a drip pan or water pan However, you want to call it in the camp chef? I'm going to put the brisket on the top shelf and I'm going to put this on the bottom shelf underneath it And I did take some of the juice that was in the bag and I put it in this pan And I'm going to add some water to that as well. So we'll keep it moist in there with that Get the back side of this on fat side And it looks and smells good just not the prettiest thing right now because it's been Suvi and sitting under a refrigerator, but a lot of the fat had Rendered and was left in the bag So that's it guys. I think I got enough Seasoning coated on there I'm going to add some water to this after I put it on the grill, but I'm going to go ahead and throw it on brisket's been on Almost two hours and the internals are either 110. So it's not even quite back up to where Look at that color it's getting nice and dark spritz it some that spritz it about three or four times already Keep them in some smoke paint it on Take a look at that. It's your closer look. I got some beans cooking Looking good probably another 30 minutes and I'll be pulling it off We'll be eating all right guys We're back and it's done and I've got some family and friends over for dinner and they're Drooling over there Everybody's ready to taste some of this but it looks wonderful. Hope you guys can see it Let me give you a little close-up here So you can see just how Great that looks nice bark on there nice color It's only on there for about three hours or so and it's about 135 right now internal temp So it didn't even get back up to the original 155 so I'm going to take a slice. I Get the first slice It's I'm the cook But I'm going to have some special guests come up and take a bite, too. So I got one of the outside sections here Well falling apart my mouth It's still nice and warm. Oh Wow. All right Shane Gonna have Shane Scott Gonna take the second piece here. All right piece of the flat section. It's kind of hot Very good. How the taste? Smokey the hot Oh, is it nice and tender? Yeah, yeah, melt in your mouth. Mm-hmm real hot You need a drink. It's a drink good drink mama Craig come on over hit a slice Ashley would you like slice? This is a family event. Come on in Can I blow on mine? You can blow on yours first if you want. There you go It's got to look at the camera. I'm trying to make it so it doesn't burn me Shane was a trooper. He just shut it in his mouth Yeah Well, it's a tender. It's a juicy Thanks for watching guys. Hope you got something out of this video Make sure you like and subscribe follow us on Facebook Instagram Twitter, and I'll see you on the next video Thanks for watching. We're gonna go eat now