MMMM.. BRISKET..
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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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Old 02-27-2020, 06:21 PM   #1
Happy Hapgood
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Sous Vide a brisket for 44 hours after smoking for 3 ending with a flame thrower sear:


https://www.youtube.com/watch?v=HMMT5xapmQo


Looks too good not to try.



Anyone tried this before on here?
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Last edited by Happy Hapgood; 02-27-2020 at 07:08 PM..
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Old 02-27-2020, 06:45 PM   #2
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I know it doesn’t look good now.........
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Old 02-27-2020, 06:57 PM   #3
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Quote:
Originally Posted by chingador View Post
I know it doesn’t look good now.........

He could have gone with it at that point but with the FT sear, the bark is Amazing!!!
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Old 02-27-2020, 07:05 PM   #4
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I Wont!
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Old 02-27-2020, 07:06 PM   #5
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Ok I’ll say it... “You won’t!”

Give it a rip Mike!
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Old 02-27-2020, 07:07 PM   #6
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Think it would be a great experiment!
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Old 02-27-2020, 07:09 PM   #7
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I can't... no Sous Vide. Go got for it!


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Old 02-27-2020, 07:10 PM   #8
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Quote:
Originally Posted by Happy Hapgood View Post
Think it would be a great experiment!
It’s all about experimenting!

Have you fired up the SV yet?
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Old 02-27-2020, 07:14 PM   #9
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Quote:
Originally Posted by 4ever3 View Post
It’s all about experimenting!

Have you fired up the SV yet?

Will need to have a plan. We have acouple of trips coming up soon so will have to wait. Butt it will get done.
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Old 02-27-2020, 07:26 PM   #10
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He also sous vide a brisket for 30 DAYS.
That didn't end well.
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Old 02-27-2020, 07:43 PM   #11
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I double dog dare you Mike.
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Old 02-27-2020, 07:53 PM   #12
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I’ve done it with butts after watching one of the SVE videos. It’s now my go-to method - a couple hours on the stick burner, 48-60 hours sous vide, flamethrower sear.

The hardest part is getting it out of the bag without falling apart, I set my searing grate on the counter next to the sink, cut the bag open & dump the juice into a container, then gently dump the butt onto the searing grate. The butt just needs to be small enough to fit into a 1-gallon vacuum seal bag, so I do multiples each run.
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Old 02-27-2020, 08:01 PM   #13
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Quote:
Originally Posted by Happy Hapgood View Post
Sous Vide a brisket for 44 hours after smoking for 3 ending with a flame thrower sear:


https://www.youtube.com/watch?v=HMMT5xapmQo


Looks too good not to try.



Anyone tried this before on here?
I won't. I've done the same thing with ribs. You lose all the smoke flavor - and even if you heat them back on a smoker it's not the same.
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Old 02-27-2020, 08:01 PM   #14
Happy Hapgood
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Quote:
Originally Posted by BuffettFan View Post
He also sous vide a brisket for 30 DAYS.
That didn't end well.

I saw that one too. Not good. But at least he tried.
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Old 02-27-2020, 08:03 PM   #15
Happy Hapgood
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Thanks for the replies guys!
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