Author Topic: Brisket in SV  (Read 465 times)

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Offline Ka Honu

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Re: Brisket in SV
« Reply #14 on: January 08, 2018, 03:42:52 PM »
Finishing sous vide ribs on the Weber usually only takes about 30-45 minutes so that's your window for adding smoke. Check out seriouseats.com - I think Kenji has a "how to" on sous vide ribs that should get you started.
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Offline 1Bigg_ER

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Re: Brisket in SV
« Reply #15 on: January 08, 2018, 04:23:01 PM »
I do SV at 135 for 36 - 48 hours. Chill completely then smoke at lowest temperature. My KBQ can hold 160 degrees.

Tender steak like texture. I have a picture somewhere

How long do you smoke for? 3-4 hours?

That's Right.
Of course, do not expect that 12 hour smoke bark.
I've been doing brisket this way for a while


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Offline zueth

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Re: Brisket in SV
« Reply #16 on: January 08, 2018, 07:09:22 PM »
Finishing sous vide ribs on the Weber usually only takes about 30-45 minutes so that's your window for adding smoke. Check out seriouseats.com - I think Kenji has a "how to" on sous vide ribs that should get you started.

I checked it out, do you add the liquid smoke like he suggests or do you omit because you finish on grill, do you do the 145 for 36 hours?

Offline zueth

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Re: Brisket in SV
« Reply #17 on: January 08, 2018, 07:12:25 PM »
I do SV at 135 for 36 - 48 hours. Chill completely then smoke at lowest temperature. My KBQ can hold 160 degrees.

Tender steak like texture. I have a picture somewhere

How long do you smoke for? 3-4 hours?

Man that looks really good, do you re-apply rub after taking out of water before finishing on grill or smoker?
That's Right.
Of course, do not expect that 12 hour smoke bark.
I've been doing brisket this way for a while




Offline Ka Honu

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Re: Brisket in SV
« Reply #18 on: January 09, 2018, 12:52:52 AM »
I checked it out, do you add the liquid smoke like he suggests or do you omit because you finish on grill... Depends on how I feel when I'm prepping the ribs.

...do you do the 145 for 36 hours? I generally do baby backs at 138°F for 36 hours or St. Louis for 10 hours at 165°F.

Also, as a general tip, sometimes you get a funny smell (usually with beef) after a long, low temp sous vide cook. The easy way to avoid the problem is to scald in boiling water for 30 seconds after vacuum sealing when cooking meat below 140°F for 8 hours or longer.
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Offline zueth

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Re: Brisket in SV
« Reply #19 on: January 09, 2018, 05:21:06 PM »
I checked it out, do you add the liquid smoke like he suggests or do you omit because you finish on grill... Depends on how I feel when I'm prepping the ribs.

...do you do the 145 for 36 hours? I generally do baby backs at 138°F for 36 hours or St. Louis for 10 hours at 165°F.

Also, as a general tip, sometimes you get a funny smell (usually with beef) after a long, low temp sous vide cook. The easy way to avoid the problem is to scald in boiling water for 30 seconds after vacuum sealing when cooking meat below 140°F for 8 hours or longer.

Thanks so you vacuum pack, then put jn boiling water for 30 second then into sous vide?

Offline zueth

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Re: Brisket in SV
« Reply #20 on: January 09, 2018, 05:22:20 PM »
I do SV at 135 for 36 - 48 hours. Chill completely then smoke at lowest temperature. My KBQ can hold 160 degrees.

Tender steak like texture. I have a picture somewhere

How long do you smoke for? 3-4 hours?

Man that looks really good, do you re-apply rub after taking out of water before finishing on grill or smoker?
That's Right.
Of course, do not expect that 12 hour smoke bark.
I've been doing brisket this way for a while




So when do you it this way it is like a tender steak, but not fork tender like when you cook in smoker the whole time to a IT of 190-195?

Offline 1Bigg_ER

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Re: Brisket in SV
« Reply #21 on: January 10, 2018, 09:43:09 AM »
I do SV at 135 for 36 - 48 hours. Chill completely then smoke at lowest temperature. My KBQ can hold 160 degrees.

Tender steak like texture. I have a picture somewhere

How long do you smoke for? 3-4 hours?

Man that looks really good, do you re-apply rub after taking out of water before finishing on grill or smoker?
That's Right.
Of course, do not expect that 12 hour smoke bark.
I've been doing brisket this way for a while




I'm a salt and pepper guy. Fresh cracked black pepper just before smoking
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Offline 1Bigg_ER

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Re: Brisket in SV
« Reply #22 on: January 10, 2018, 09:45:38 AM »
I checked it out, do you add the liquid smoke like he suggests or do you omit because you finish on grill... Depends on how I feel when I'm prepping the ribs.

...do you do the 145 for 36 hours? I generally do baby backs at 138°F for 36 hours or St. Louis for 10 hours at 165°F.

Also, as a general tip, sometimes you get a funny smell (usually with beef) after a long, low temp sous vide cook. The easy way to avoid the problem is to scald in boiling water for 30 seconds after vacuum sealing when cooking meat below 140°F for 8 hours or longer.

Thanks so you vacuum pack, then put jn boiling water for 30 second then into sous vide?

That's exactly right. It's fork tender and doesn't crumble.
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Weber Smokey Mountain 22.5 AKA Big Worm
PBC AKA The chicken whisperer

Offline zueth

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Re: Brisket in SV
« Reply #23 on: January 10, 2018, 07:12:05 PM »
So I picked up a Brisket and the smallest they had was 15lbs, do I need to adjust cooking times at all because of how big it is?  I was looking for 10-12 lbs, but they didn't have any that size.  Thanks for all the input and advice.  Going to start the cook on Thursday or Friday.

Offline zueth

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Brisket in SV
« Reply #24 on: January 12, 2018, 11:48:55 PM »
Sounds like I can just plan on the same times. Will let you know how it turns out.


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Offline teesquare

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Re: Brisket in SV
« Reply #25 on: January 13, 2018, 07:48:11 AM »
For red meats I like to Sous Vide for 2 hours per inch of thickness. So...If you have 2" thick steaks or chops...4 hours.
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Offline zueth

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Re: Brisket in SV
« Reply #26 on: January 14, 2018, 04:59:42 PM »
For red meats I like to Sous Vide for 2 hours per inch of thickness. So...If you have 2" thick steaks or chops...4 hours.

Thanks, but I don't think that will work with Brisket, most say 24 hours minimum to get them tender.

Offline Ka Honu

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Re: Brisket in SV
« Reply #27 on: January 14, 2018, 08:46:05 PM »
You're correct. Tee's "preferences" only hold for relatively tender cuts like steaks, chops, cutlets, & tenderloin. Tougher cuts like brisket and flank steak will likely take closer to 5-6 hours per inch of thickness.
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Offline zueth

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Brisket in SV
« Reply #28 on: January 16, 2018, 08:33:01 PM »
Ha Honu, what temp are you cooking brisket at while smoking? The 275 that kenji recommends?


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