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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-02-2016, 08:13 AM | #1 |
Found some matches.
Join Date: 05-14-15
Location: Staten Island, NY
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Serious eats sous vide brisket
Can't find if this was posted, but interesting read. (I like to pretend he doesn't mention liquid smoke)
http://www.seriouseats.com/2016/08/f...q-brisket.html
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WSM 18.5, Assassin 24 |
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08-02-2016, 09:10 AM | #2 | |
Knows what a fatty is.
Join Date: 05-14-10
Location: Lucas, Tx
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Quote:
That being said, since I am a big sous vide fan I am willing to give this a shot. :)
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Current Stable: LSG Vertical Insulated Cabinet, Large BGE, East Texas Smoker Trailer |
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08-02-2016, 09:31 AM | #3 |
is one Smokin' Farker
Join Date: 10-16-15
Location: Haymarket VA
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All this time, and we just needed pink salt to get the smoke ring.....wasted all this money on a smoker!
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08-03-2016, 10:19 AM | #4 |
On the road to being a farker
Join Date: 08-22-13
Location: albuquerque, nm
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I actually do finish my briskets in S.V. and have had great results. I smoke until 155, then into the bath for 24 more hours, then hot gas grill. I know this isn't a pure way to get a brisket done but I like the results and I can leave the house and not worry if I miss the exact doneness. I still prefer, slightly, a butcher paper wrapped brisket, but this is not bad.
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08-03-2016, 12:52 PM | #5 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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Thanks for sharing!
I don't want to give up with my trials, but........
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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08-03-2016, 03:20 PM | #6 |
is One Chatty Farker
Join Date: 02-25-12
Location: PA
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I smoke hot and fast till i get a nice bark (165F ) then instead of using foil as a crutch, I just SV at 165F for 16 hours or so. Breaks down the fats without drying out. Plus no need to tend to it. As long as the bark sets good, you dont lose it in the bag. It might soften up a bit, but a quick throw on the grill brings it right back.
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Thanks from: ---> |
08-03-2016, 03:48 PM | #7 | |
is one Smokin' Farker
Join Date: 05-12-08
Location: Los Alamos, NM
Name/Nickname : Greg
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Quote:
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Pit Boss Copperhead 5 Series, Blackstone Griddle, Camp Chef Explorer, UDS |
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08-03-2016, 03:59 PM | #8 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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I did just the opposite of the above. I SV'd it at 165°s for 24 hours and then finished it on the egg. Turned out ok but nothing to get excited about. I think I'll try it the other way as that sounds like a better idea.
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08-03-2016, 04:02 PM | #9 |
is One Chatty Farker
Join Date: 02-25-12
Location: PA
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Thanks from:---> |
08-03-2016, 04:03 PM | #10 |
Full Fledged Farker
Join Date: 09-07-13
Location: Mass
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I use Sous Vide to reheat the brisket. 1.5 hours at 170 has worked great for me..
I've had some come out of the bag better than they went in..
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Humphrey's Down East Beast / Weber Kettle Grill / Weber Genesis / CyberQ Wifi |
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08-03-2016, 04:10 PM | #11 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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Sous vide is an incredible cooking method when done right. Im shocked at how awesome and how bad some of my cooks have been. Conventional rules are out the window. I really need to start a note book to track cooks.
I have no doubt a HF cook->sous vide->finish on the grill could be amazing. getting the water temp and time right are the big variables |
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08-03-2016, 04:15 PM | #12 |
Full Fledged Farker
Join Date: 11-20-12
Location: Daytona Beach, Florida
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Just a little off topic but on the same idea, the most incredible corned beef I ever ate I did in the sous vide. Dump the liquid from the bag into a sous vide safe bag, add contents of the seasoning pack, add meat, vac seal and cook,, the best I ever had.
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08-04-2016, 07:22 AM | #13 |
On the road to being a farker
Join Date: 04-25-12
Location: Pikeville, Tennessee
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Hey Thunderalley3 your Corned Beef sounds great. would you share your time and temp with us??
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08-06-2016, 08:23 AM | #14 | |
is One Chatty Farker
Join Date: 08-29-11
Location: Shawnee Ks
Name/Nickname : Barry
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Quote:
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WSW 22..Weber Performer..IQ110..Maverick ET732 |
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08-06-2016, 10:09 AM | #15 |
is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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I'm quite shocked at how many people have a SV... Anyone remember what it was like to just cook bbq over fire?
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Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
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brisket, sous vide |
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