Forums46
Topics537,023
Posts9,719,508
Members86,989
|
Most Online25,604 Feb 12th, 2024
|
|
|
Brisket Sous Vide Style
#7761080
03/02/20 05:17 PM
|
Joined: Dec 2008
Posts: 22,630
Cast
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
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. All controlled by my phone - 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.
Cast I have a short attention spa
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7761090
03/02/20 05:29 PM
|
Joined: Sep 2013
Posts: 1,930
ETexas Hunter
Pro Tracker
|
Pro Tracker
Joined: Sep 2013
Posts: 1,930 |
I’m watching. Looks promising
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7761098
03/02/20 05:35 PM
|
Joined: Sep 2012
Posts: 12,821
PMK
THF Celebrity
|
THF Celebrity
Joined: Sep 2012
Posts: 12,821 |
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.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7761101
03/02/20 05:41 PM
|
Joined: Dec 2008
Posts: 22,630
Cast
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
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.
Cast I have a short attention spa
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7761137
03/02/20 06:17 PM
|
Joined: Jun 2015
Posts: 11,512
rickym
THF Celebrity
|
THF Celebrity
Joined: Jun 2015
Posts: 11,512 |
The old way ain’t broke...
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7761151
03/02/20 06:28 PM
|
Joined: Jun 2013
Posts: 8,162
whitewing maniac
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Jun 2013
Posts: 8,162 |
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
|
Joined: Dec 2008
Posts: 22,630
Cast
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
I used a 12” bag. It’s only half of the flat. I’ve got two more bags seasoned and ready in the freezer.
Cast I have a short attention spa
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7761185
03/02/20 06:51 PM
|
Joined: Jun 2013
Posts: 8,162
whitewing maniac
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Jun 2013
Posts: 8,162 |
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
|
Joined: Aug 2016
Posts: 8,290
Herbie Hancock
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Aug 2016
Posts: 8,290 |
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
The internet is an I.Q. Test, people post their scores in the comment section.
|
|
|
Re: Brisket Sous Vide Style
[Re: rickym]
#7761202
03/02/20 07:05 PM
|
Joined: Aug 2016
Posts: 8,290
Herbie Hancock
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Aug 2016
Posts: 8,290 |
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
The internet is an I.Q. Test, people post their scores in the comment section.
|
|
|
Re: Brisket Sous Vide Style
[Re: Herbie Hancock]
#7761222
03/02/20 07:23 PM
|
Joined: Jun 2015
Posts: 11,512
rickym
THF Celebrity
|
THF Celebrity
Joined: Jun 2015
Posts: 11,512 |
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.
|
|
|
Re: Brisket Sous Vide Style
[Re: whitewing maniac]
#7761347
03/02/20 10:01 PM
|
Joined: Jul 2018
Posts: 857
Thisisbeer
Tracker
|
Tracker
Joined: Jul 2018
Posts: 857 |
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
|
Joined: Jan 2013
Posts: 214
NOLA101
Woodsman
|
Woodsman
Joined: Jan 2013
Posts: 214 |
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
|
Joined: Dec 2008
Posts: 22,630
Cast
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
It’s almost done. 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.
Cast I have a short attention spa
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7762266
03/04/20 12:15 AM
|
Joined: May 2011
Posts: 27,891
skinnerback
THF Celebrity Chef
|
THF Celebrity Chef
Joined: May 2011
Posts: 27,891 |
|
|
|
Re: Brisket Sous Vide Style
[Re: skinnerback]
#7762347
03/04/20 01:47 AM
|
Joined: Nov 2009
Posts: 68,984
NORML as can be
^^Cut the Cord^^
|
^^Cut the Cord^^
Joined: Nov 2009
Posts: 68,984 |
(R-TX) .-- " TCNN CURL CRLB VFF VRNO AYR SNDL CGC TLRY MSOS "
_=====___=________==-
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7762439
03/04/20 03:36 AM
|
Joined: Jan 2008
Posts: 18,746
HuntingTexas
THF Celebrity
|
THF Celebrity
Joined: Jan 2008
Posts: 18,746 |
" In God We Trust "
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7762712
03/04/20 03:05 PM
|
Joined: Oct 2004
Posts: 39,481
redchevy
THF Celebrity
|
THF Celebrity
Joined: Oct 2004
Posts: 39,481 |
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
|
Joined: Aug 2016
Posts: 8,290
Herbie Hancock
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Aug 2016
Posts: 8,290 |
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
The internet is an I.Q. Test, people post their scores in the comment section.
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7762785
03/04/20 04:02 PM
|
Joined: Dec 2008
Posts: 22,630
Cast
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
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..:
Cast I have a short attention spa
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7763287
03/04/20 10:45 PM
|
Joined: Dec 2008
Posts: 22,630
Cast
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
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°.
Cast I have a short attention spa
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7763289
03/04/20 10:47 PM
|
Joined: Nov 2011
Posts: 9,835
unclebubba
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Nov 2011
Posts: 9,835 |
Sorry, but that does not look appetizing at all. Where is the bark?
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7763291
03/04/20 10:49 PM
|
Joined: Mar 2018
Posts: 1,158
Scott W
Pro Tracker
|
Pro Tracker
Joined: Mar 2018
Posts: 1,158 |
what was the internal temp of the brisket when it finished on the smoker?
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7763292
03/04/20 10:49 PM
|
Joined: Aug 2016
Posts: 8,290
Herbie Hancock
THF Trophy Hunter
|
THF Trophy Hunter
Joined: Aug 2016
Posts: 8,290 |
It really looks like pastrami.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
|
|
|
Re: Brisket Sous Vide Style
[Re: Cast]
#7763295
03/04/20 10:51 PM
|
Joined: Dec 2008
Posts: 22,630
Cast
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
Yep, it’s a little different. Closer to a really tender steak.
Cast I have a short attention spa
|
|
|
Moderated by bigbob_ftw, CCBIRDDOGMAN, Chickenman, Derek, DeRico, Duck_Hunter, hetman, jeh7mmmag, JustWingem, kmon11, kry226, kwrhuntinglab, Payne, pertnear, rifleman, sig226fan (Rguns.com), Superduty, TreeBass, txcornhusker
|