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Brisket Sous Vide Style #7761080 03/02/20 05:17 PM
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Cast Offline OP
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50 hours at 135°, then three hours in the smoker. Rubbed with Black Ops. Something different. It’s got 29 1/2 hours to go.

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All controlled by my phone -

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This is my second Sous Vide cook. A few days ago we did three cheap sirloins at 133° for two hours and then seared them with a map torch. They were excellent. I’m betting this will be too.


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Re: Brisket Sous Vide Style [Re: Cast] #7761090 03/02/20 05:29 PM
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I’m watching. Looks promising

Re: Brisket Sous Vide Style [Re: Cast] #7761098 03/02/20 05:35 PM
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interesting ... I will be curious to see if the connective tissue breaks down with it only being 135° ... 3 hours of smoke doesn't sound like much smoke (but I like heavy smoke) on an already 135° brisket. Keep us posted on how things progress. My initial thought is it will be very tough and/or chewy but I could be wrong.


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Re: Brisket Sous Vide Style [Re: Cast] #7761101 03/02/20 05:41 PM
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Think bone broth. A long simmer renders the fat and turns the tough stuff into collagen. It should be very tender. I hear doing a chuck roast gets you pretty close to prime rib.


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Re: Brisket Sous Vide Style [Re: Cast] #7761137 03/02/20 06:17 PM
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The old way ain’t broke...


See y’all around the campfire.

Originally Posted by Grizz
Wingshooting is like sex for me - I love doing it but I'm just not that good at it.

Re: Brisket Sous Vide Style [Re: Cast] #7761151 03/02/20 06:28 PM
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I've done numerous things with my sous vide, steaks come out badass, as well as the many ribeye roasts.
I tried doing ribs, following the instructions. Tenderness was great, but the taste was not very good at all. Not sure what happened but the taste was just off putting.
Probably won't do a brisket like this, but did you have to buy special wide bags, and if so, how did you vacuum seal it?
Love my Anova, but just have a hard time trusting something to be running for 3 days.

Last edited by whitewing maniac; 03/02/20 06:29 PM.
Re: Brisket Sous Vide Style [Re: Cast] #7761159 03/02/20 06:32 PM
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I used a 12” bag. It’s only half of the flat. I’ve got two more bags seasoned and ready in the freezer.


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Re: Brisket Sous Vide Style [Re: Cast] #7761185 03/02/20 06:51 PM
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Originally Posted by Cast
I used a 12” bag. It’s only half of the flat. I’ve got two more bags seasoned and ready in the freezer.

Ok got ya. I've seen a 16# brisket done on a YouTube channel called sous vide everything. I just doubt the smokiness of it since it's only smoke for 3 hours. I'm on a sous vide FB page, and many swear by smoking before sous vide, and then after as well. I have no dog in that fight since I've never done a sous vide brisket.
Good luck.

Re: Brisket Sous Vide Style [Re: Cast] #7761201 03/02/20 07:04 PM
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I have also worried about how much smoke flavor a brisket would take on after it's be sous vide. I am very interested to see how this all turns out.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Brisket Sous Vide Style [Re: rickym] #7761202 03/02/20 07:05 PM
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Originally Posted by rickym
The old way ain’t broke...


Having a steak cooked perfectly every time is overrated.

Last edited by Herbie Hancock; 03/02/20 07:13 PM.

It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Brisket Sous Vide Style [Re: Herbie Hancock] #7761222 03/02/20 07:23 PM
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Originally Posted by Herbie Hancock
Originally Posted by rickym
The old way ain’t broke...


Having a steak cooked perfectly every time is overrated.

As long as you cook it yourself and pay attention. Many don’t know how to do that.
Sorry that some people can’t cook and others are lazy.


See y’all around the campfire.

Originally Posted by Grizz
Wingshooting is like sex for me - I love doing it but I'm just not that good at it.

Re: Brisket Sous Vide Style [Re: whitewing maniac] #7761347 03/02/20 10:01 PM
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Originally Posted by whitewing maniac
Originally Posted by Cast
I used a 12” bag. It’s only half of the flat. I’ve got two more bags seasoned and ready in the freezer.

Ok got ya. I've seen a 16# brisket done on a YouTube channel called sous vide everything. I just doubt the smokiness of it since it's only smoke for 3 hours. I'm on a sous vide FB page, and many swear by smoking before sous vide, and then after as well. I have no dog in that fight since I've never done a sous vide brisket.
Good luck.



The brisket can only take smoke for about 3 hours anyway. Once the surface temp hits about 160°F smoke can't penetrate any further into the meat. You can throw it into the oven at that point and the smoke level will be the same. Although, It will cook differently in the oven, mostly due to the humidity differences in an oven vs. a smoker.

I sous vide a lot, but have never had the "want to" for a brisket. That's a long time and takes way to much planning ahead for me. If I were to do it, I would smoke for 3 hours, sous vide it, then smoke again long enough to dry the surface and "crisp" it back up. I'm excited to see how it turns out. The best way to become a great cook is not sticking to the old ways and trying to learn new stuff.

Re: Brisket Sous Vide Style [Re: Cast] #7761934 03/03/20 05:23 PM
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I'm interisted to see how it turns out. Sous vide is the only way I do stakes now a days

Re: Brisket Sous Vide Style [Re: Cast] #7762192 03/03/20 10:45 PM
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It’s almost done.

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From here it goes in ice to stop it cooking immediately, then ine fridge overnight. I’ll smoke it in the morning. It’s whiskey time now.


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Re: Brisket Sous Vide Style [Re: Cast] #7762266 03/04/20 12:15 AM
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What in tarnation.....

Re: Brisket Sous Vide Style [Re: skinnerback] #7762347 03/04/20 01:47 AM
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Originally Posted by skinnerback
What in tarnation.....

Good food.


.----------____--- " Keep America Great! "

_-The Time Is Here Our Country Needs Your VOTE











Re: Brisket Sous Vide Style [Re: Cast] #7762439 03/04/20 03:36 AM
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food


" In God We Trust "



Re: Brisket Sous Vide Style [Re: Cast] #7762712 03/04/20 03:05 PM
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Dang this isn't finished yet?

New idea for the worlds longest cook... someone get a brisket and dry age it for 40 days then sos vide it for 30 hours then chill it for a day or three then smoke it for 12 hours lol

Seriously Im interested to see how this turns out, but I don't think I will ever have the time or patients to devote to this.


It's hell eatin em live
Re: Brisket Sous Vide Style [Re: redchevy] #7762717 03/04/20 03:07 PM
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Originally Posted by redchevy
Dang this isn't finished yet?

New idea for the worlds longest cook... someone get a brisket and dry age it for 40 days then sos vide it for 30 hours then chill it for a day or three then smoke it for 12 hours lol

Seriously Im interested to see how this turns out, but I don't think I will ever have the time or patients to devote to this.


For sure not a brisket, I hope it will be worth the trouble.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Brisket Sous Vide Style [Re: Cast] #7762785 03/04/20 04:02 PM
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I went out on the back porch to fire up the smoker and turned around and came back in. Too cold, wet and windy. I’ll smoke it tomorrow.

It sure ain’t pretty now, but the smoker will probably fix that. It reminds me of pastrami..:

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Re: Brisket Sous Vide Style [Re: Cast] #7763287 03/04/20 10:45 PM
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SUCCESS!

I couldn’t stand it, so I put it in smoke between rainstorms. It’s extremely tender, it’s tasty, and it’s the only way I’ll do brisket from now on. The slices with fat in them are the best.

I saw some comments about all the trouble. It’s actually much less trouble than a normal 14 - 16 hour smoke. And yeah, it’s got plenty of smoke in it. I started it on hickory and finished it on mesquite in the MES. Two hours at 135°, last hour at 150°.

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Re: Brisket Sous Vide Style [Re: Cast] #7763289 03/04/20 10:47 PM
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Sorry, but that does not look appetizing at all. Where is the bark?


Originally Posted by txhuntingguide
If I choose to hunt in a coon tail hat, a pink tootoo and hip waders that is my fine...
Re: Brisket Sous Vide Style [Re: Cast] #7763291 03/04/20 10:49 PM
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what was the internal temp of the brisket when it finished on the smoker?


Originally Posted by Scott W
Re: Brisket Sous Vide Style [Re: Cast] #7763292 03/04/20 10:49 PM
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It really looks like pastrami.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Brisket Sous Vide Style [Re: Cast] #7763295 03/04/20 10:51 PM
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Yep, it’s a little different. Closer to a really tender steak.


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