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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, 08:49 PM   #16
Happy Hapgood
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Quote:
Originally Posted by Baychilla View Post
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.

That's why I'm going to use Mesquite chunks on the WSM. Heavy smoke flavor and Texas style.
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Old 02-27-2020, 10:37 PM   #17
KevinJ
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Just make sure it's a select or choice cut on sale Mike.
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Old 02-27-2020, 10:54 PM   #18
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Go for it Mike! Take lots of pictures for us!
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Old 02-27-2020, 11:03 PM   #19
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Go for it Mike! Take lots of pictures for us!

Oh Yes jeanie! This will be new from start to finish. Thanks!
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Old 02-28-2020, 06:27 AM   #20
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I'll believe it when I see it, Mike.
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Old 02-28-2020, 06:39 AM   #21
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Sous Vide = Boiled ???
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Old 02-28-2020, 07:20 AM   #22
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Mike, no matter what anyone says, youre gonna do it! Just to see if you can.
Just let us know how it turns out, and pics too!!
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Old 02-28-2020, 08:20 AM   #23
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Having met you a few times ain't no telling what you're gonna do next.

Looking forward to results.
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Old 02-28-2020, 08:28 AM   #24
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It might work, I just don't see what the advantage would be. Brisket already takes long enough.
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Old 02-28-2020, 08:58 AM   #25
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Quote:
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Sous Vide = Boiled ???
Ed
Not quite. Sous vide is cooked in a bag that's stuck in water set to a very specific temperature (relatively low, IIRC most cookers don't top 190). So if you like your steak cooked to say 125 you'd set the water temp to 125 and no matter how long you left the steak in there it'd never overcook (texture destruction otoh... and if you leave it in for weeks+ any fat present would oxidize).
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Old 02-28-2020, 09:03 AM   #26
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You have our attention Mike
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Old 02-28-2020, 03:26 PM   #27
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I did this a while back, it was very tasty

https://www.bbq-brethren.com/forum/s...d.php?t=276804
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Old 02-28-2020, 05:38 PM   #28
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You could actually create a miniseries of that and air it on a cable TV channel. It would get better ratings than the Kardashians and be way more entertaining.
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Old 02-28-2020, 09:41 PM   #29
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Quote:
Originally Posted by Dplorable View Post
I did this a while back, it was very tasty

https://www.bbq-brethren.com/forum/s...d.php?t=276804

Hey Rick, I read your thread with great interest. I missed it the first time and Thanks!



My cook temps and times will be different but not by much. As per the vid in post #1 going to smoke on the WSM for 3 hours, and the sous vide temp will be higher. 140*F for 44 hours. Going to use a rub similar to the vid and go heavy with the flame thrower sear.


Great info and yours looked delicious!
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Old 02-28-2020, 10:35 PM   #30
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Good luck Mike! I I'll be following when it happens
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