As wuff's followers know, Vrghr really enjoys using his Sous Vide circulator for creating yummy edibles. In fact, wuff likes it so much that Vrghr has taken to gifting friends and family with these wonderful devices.

One such friend got one recently for Christmas. After wuffy demonstrated how easy it was to make good "nom noms" with it, she decided to give it a whirl on her own. Her choice for the first trial? A fill packer Brisket one of her friends found on sale at the local warehouse store.

She parted the brisket out into 6 portions, seasoned them with salt, pepper, garlic powder, and added a bit of red wine in each bag. Those went into the water @ 131 degrees, and stayed there for nearly 70 hours!

The result was FANTASTICALLY flavored, super-tender meat. But she wanted to know what wuff would do with such a bonanza.

So Vrghr decided to give her a wide array of tastes and flavors that she could easily make from such a starting point. Wuffy was originally going to just do 3 selections, but there were so many little mini-tortillas in the package that Vrghr decided to fry a few of them gently and add "tostadas" to the selections.

On the plate above are the fruits of those selections: Brisket soft (street) taco, with fresh home-made Pico de Gallo salsa. Brisket Tostada with refried beans, Pico de Gallo, cheese, black olives, and a bit of Green Chili Sauce. BBQ Brisket Slider on King Hawaiian rolls with onion and jalapeno slices. And basic sliced Brisket with Jus from the Sous Vide bags.

The Taco and Tostada brisket was flavored with packaged taco seasonings and a light addition of 505 Hatch Green Chili Sauce (mild). The "basic" got a little kick from Canadian (Montreal) Seasoning. The Slider brisket was dusted with some Famous Dave's BBQ Spice, and sweetened with a few tablespoons of KC Masterpiece Signature BBQ Sauce.

All of them took a trip to the grill, where wuff rolled up some smoker pellets in tinfoil to create a pseudo-Smoker, to add a little color from the grill and some smoked notes.

We had 5 guests drop by to sample these. And each had their own favorites but all agreed they would happily enjoy any one of these again.

Vrghr offers all 4 variations below. But these are by no means the limit of what you can do with that Sous Vide brisket source ingredient! The nice thing is, you can take those extra packages, still sealed from the Sous Vide, and freeze them for later re-heating when you're in the mood for any of these. If you choose to forgo the grilling, you can put any one of these on the table in a matter of minutes. Can't beat that for delicious and quick meals!

NOTE: Because wuffy had a couple guests for this meal who couldn't abide hot-spicy flavors, Vrghr removed the seeds and core of the Jalapenos and took special measures to ensure the heat levels stayed very low. For those who like more of a kick, feel free to use a hotter version of the 505 sauce, sprinkle in a touch of cayenne, add a drizzle of hot sauce, keep the seeds and cores, or even substitute Serrano pepper for 1 of the Jalapenos (not all - Jalapenos have great flavors!).

Ingredients:
~1 lb pre-cooked (Sous Vide) Brisket per variation (~4 lbs total)

For the Basic Brisket:[\]
~2 TBS Canadian (Montreal) Seasoning
~ 1-2 TBS Corn Starch + 1/4 C cold water, mixed in a slurry
Juices from the Sous Vide pouch(s) for the Jus

[i]For the BBQ Brisket:
~1 TBS favorite BBQ Rub (Wuff used Famous Dave's)
~1/3-1/2 C favorite BBQ Sauce
King Hawaiian rolls or similar Slider buns
1/2 onion, very thinly sliced
2 Jalapenos, very thinly sliced (optional - seeds and core removed)

For the Brisket Tacos:
Small tortillas (flour or white corn, as desired)
~1-2 TBS Taco Seasoning
~2 TBS 505 Hatch Green Chili Sauce (mild or hotter, to taste) + more per taco
Pico de Gallo (See recipe below)
Black Olives (optional)
Sliced Jalapeno (from sliders)
Chopped Scallions (for garnish)

For the Brisket Tostadas:
All of the ingredients for the Tacos, plus;
1 can Refried Beans
Grated Mexican Cheese blend
Cooking Oil (to fry)

For the Pico de Gallo
4-5 small ripe Tomatoes, diced
1/2 med Red Onion, minced or fine diced
1 Spring Onion or 3-4 Scallions, minced or fine diced (white & green parts both)
3 Jalapenos, minced or fine diced (seeds and core removed, optional)
~1/2 C chopped Cilantro
~1/4 C chopped Curly Parsley
Juice of 1 Lime
1/4 tsp Ancho Chili Powder
1/8 tsp ground Cumin
Salt & Pepper to taste

Directions:
For the Pico de Gallo
Start the Pico first, so it can rest in the refrigerator while the rest is created, to allow the flavors to meld.
Dice the tomatoes, finely mince/chop the rest of the veggie ingredients and combine in a large, non-reactive bowl.
Press firmly on the lime and roll it about the counter for a couple minutes to get more juice, or "nuke" it in microwave for about 15 seconds. Stick a fork into the side and juice all the contents into the bowl
Dust the cumin and Ancho Chili over all, and toss to combine
Taste, and adjust salt and pepper as desired (shouldn't need much of either)
Cover and refrigerate for about an hour to let all the flavors meld

Optional: Grill/smoke the Brisket and season
Season one portion of the brisket with Canadian (Montreal) seasoning on all sides. Season one portion with favorite BBQ Rub on all sides. Season 2 portions with some of the packaged Taco Seasoning on all sides
Prepare a grill for "Indirect" cooking by setting the fire to one side, leaving a cool, indirect heat zone
Wrap a portion of smoker chips/pellets/etc in a couple layers of heavy foil. Poke a few holes in the foil with a fork. Place the foil smoke sausage on coals or over the operational burner
Place the brisket portions on the indirect side. Cover the grill and allow to smoke about 15 minutes.
Move the brisket portions over to the hot side, and grill on each side about 2 minutes to give some color (don't over cook, as this has already been properly cooked in the Sous Vide)

Create the different types of Brisket
Slice the 2 portions of Brisket with the Taco Seasoning. Place in a container and add a small amount of the 505 Hatch Green Chili sauce and another 1-2 teaspoons of the Taco Seasoning. Toss to combine. Cover with foil and place in a VERY LOW (170) Oven to stay warm

Chop or pull the portion of the Brisket with the BBQ seasoning. Place in a container and add a small amount of BBQ sauce - just enough to lightly coat the meat when tossed. Toss to combine. Cover with foil and place in a VERY LOW (170) Oven to stay warm

Slice the the portion of the Canadian (Montreal) seasoned brisket across the grain. Wrap tightly in foil and place in a VERY LOW (170) Oven to stay warm

Make the Jus:
Pour all the juices from the Sous Vide bags into a small sauce pan. Bring to a light simmer over medium heat. Add the Corn Starch Slurry, a Tablespoon at a time and whisk. Allow to return to simmer. Repeat additions until mixture is thickened to the desired point. Reduce heat to very low to keep warm

Prepare the Tostadas
In a small saucepan or microwave-save bowl, heat the refried beans until warm and spreadable, mixing and reheating if using microwave, until completely warmed throughout. Optional, add 1 TBS butter to thin overly thick beans.

In a large skillet, add about 1/4 inch of cooking (vegetable) oil. Heat over medium-high heat until a fragment of a tortilla dropped into the oil bubbles vigorously. Remove the test fragment
Place tortillas CAREFULLY into the hot oil and fry until golden on one side (45-90 seconds). CAREFULLY flip and fry the other side until toasted (~30 seconds). Remove to a plate lined with paper towels to soak up excess oil

Assemble the dishes
Remove all the meats from the warming oven, and set it to Broil mode.

(Tostadas) Spread some of the warmed refried beans over the fried tortillas. Add a pieces of the Taco-Seasoned Brisket on top. Add some of the grated Cheese.
Broil until cheese melts (-2-3 minutes). Add a bit of the 505 sauce and olives, sliced jalapenos, hot sauce as desired

(Tacos) Briefly warm the uncooked tortillas in microwave. Add a slice or two of the Taco-Seasoned Brisket. Spoon over some of the Pico and add olives, sliced onion, sliced jalapeno as desired. Drizzle on a bit of the 505 Sauce and a few drops (optional) of hot sauce

(Sliders) Slice the King Hawaiian roll. Top with a generous portion of the chopped BBQ Seasoned Brisket. Add some sliced onions and (optional) Jalapenos.

(Basic) Arrange slices of the Canadian (Montreal) Seasoned brisket and spoon a small amount of Jus over

Offer sides of the Jus, BBQ Sauce, Pico de Gallo, Sliced Onion and Slice Jalapenos, 505 Sauce and Hot Sauces for guests to adjust plate to their preferences

!DEVOUR!