Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: zueth on January 04, 2018, 11:55:50 AM
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Has anyone done a Brisket in the SV? I was thinking of smoking the brisket for 6 hours at 225, then vacuum packing and moving to SV to finish it off.
Thoughts?
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zueth, I have done several briskets the way you propose. My last attempt, I smoked a 17 pound packer on the pellet pooper at 170 degrees for about 3 hours. I vacuum sealed it (double bagged and double sealed) and put it in the 10 gallon hot tub at 140 degrees for 60 hours. Then, dried it off, seared it on the gasser with help from a propane torch until it had a good sear. It turned out to be the best brisket I have done. It was melt-in-your-mouth tender, very juicy and moist, and had just the right amount of smokey brisket flavor. It takes a lot of time, but it really paid off and I will continue to enjoy great brisket done this way.
By the way, if you decide to SV a brisket, pork butt, or anything that is big and needs a long time in the bath, be sure to double bag it and vacuum seal both bags. I had a water breach on a rather large prime rib roast because my sealer strip had gotten grease on it and it didn't seal properly. The bag lost its vacuum and water got inside so the roast just cooked in water. It was still edible, but didn't have that great smokey taste it needed. Better safe than sorry.
There is a video on youtube by "Sous Vide Everything" that features this method and this is the method I follow.
www.youtube.com/watch?v=FMyHYDmToUA&t=74s
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Thanks, exactly what I needed.
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I've done it using Kenji's seriouseats.com method (http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html) and liked it - came out tender, tasty, and juicy with great smoke flavor and excellent bark.
He sous vides first and smokes/finishes on the grill. The main advantage is that you can cook and freeze the brisket in advance, finish it at a later date in only a few hours, and still get the smoke flavor and bark you want.
Essentially that means that when IR2dum and I show up at your house unannounced in the afternoon you can be serving us great brisket for dinner. We'll be grateful.
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Turtle, I've just checked out Kenji's method and have decided that I like it. Much more versatile and not quite as long a cook. I especially like that you put the rub on twice for a greater bark. Going to try it that way next week.
What time should I pick you up to head over to zueth's house for dinner?
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That looks great. One question though. I have heard about the dangers of leaving meat in the "danger zone" for too long when cooking. How is it safe to leave it at 140 degrees for 60+ hours? I only keep meat for 3 days after it is cooked.
I learn so much from this site.
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I've done it using Kenji's seriouseats.com method (http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html) and liked it - came out tender, tasty, and juicy with great smoke flavor and excellent bark.
He sous vides first and smokes/finishes on the grill. The main advantage is that you can cook and freeze the brisket in advance, finish it at a later date in only a few hours, and still get the smoke flavor and bark you want.
Essentially that means that when IR2dum and I show up at your house unannounced in the afternoon you can be serving us great brisket for dinner. We'll be grateful.
Thanks, i had read that article before i posted here and was curious about that method. A couple of questions:
1) Did you cut Brisket in half?
2) Did you cook in SV for 36 hours @ 155
3) I don't have a pellet grill/smoker, would I be okay finishing in a Bradley at 220 for 3-4 hours?
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How is it safe to leave it at 140 degrees for 60+ hours?
Essentially you're slowly pasteurizing at those temps. Google "sous vide safety" for a bunch of explanations on how it all works.
1) Did you cut Brisket in half?
2) Did you cook in SV for 36 hours @ 155
3) I don't have a pellet grill/smoker, would I be okay finishing in a Bradley at 220 for 3-4 hours?
1. I generally separate into flat and point. It depends on how big your sous vide container and bags are.
2. I usually go somewhere between 24 and 30 hours.
3. For finishing outside I've always used my Weber kettle with a minion burn or S&S and some wood chunks or the Amaze-n-smoker. Never tried it with the Bradley (but not for any particular reason other than I didn't think of it).
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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
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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
So you could sous vide ahead of time, and refrigerate/freeze and finish on the smoker later to serve? Correct?
I'm thinking this would be great now that it's the wife and I after the kids have moved on. I can sous vide a brisket into smaller cuts and then just freeze in the bag "as is" when done. Thaw and finish on the smoker as we want to eat it. I would think this would work better than normal cook and then vac bagging the leftovers to reheat later.
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So you could sous vide ahead of time, and refrigerate/freeze and finish on the smoker later to serve? Correct?
Uh, yeah. You can also do the same thing with ribs - I usually keep a few vacuum-packed half racks in the freezer (already cooked sous vide) for just such occasions.
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That is a great idea for ribs Turtle....If you have space. ;) I like that one!
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I've done it using Kenji's seriouseats.com method (http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html) and liked it - came out tender, tasty, and juicy with great smoke flavor and excellent bark.
He sous vides first and smokes/finishes on the grill. The main advantage is that you can cook and freeze the brisket in advance, finish it at a later date in only a few hours, and still get the smoke flavor and bark you want.
Essentially that means that when IR2dum and I show up at your house unannounced in the afternoon you can be serving us great brisket for dinner. We'll be grateful.
Do you prefer this to a Brisket that is done in the smoker the whole time or just different?
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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?
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So you could sous vide ahead of time, and refrigerate/freeze and finish on the smoker later to serve? Correct?
Uh, yeah. You can also do the same thing with ribs - I usually keep a few vacuum-packed half racks in the freezer (already cooked sous vide) for just such occasions.
I really like this idea, how long do you cook in smoker?
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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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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
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/103902.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/103127.jpg)
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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?
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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
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/103902.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/103127.jpg)
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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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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?
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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
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/103902.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/103127.jpg)
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?
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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
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/103902.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/103127.jpg)
I'm a salt and pepper guy. Fresh cracked black pepper just before smoking
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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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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.
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Sounds like I can just plan on the same times. Will let you know how it turns out.
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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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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.
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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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Ha Honu, what temp are you cooking brisket at while smoking? The 275 that kenji recommends?
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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.
YOU are correct...I "rushed" the thought..... ;D Ka Honu knows how long he soaks in the hot tub - so as to "get tender" ( or...is that "tinder?" ;) ;) ;) :D ) and he is a tough 'ole hunk 'o gristle..... :D
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Ha Honu, what temp are you cooking brisket at while smoking? The 275 that kenji recommends?
If we're still talking about finishing a sous vide brisket on the grill, his recommendation of 275-300°F is good. Remember, the brisket is already cooked and tender; at this point you're looking for smoke and bark so the hotter (than the traditional 200-225°F) temps are fine.
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Have cooked ribs a few times SV with pretty good results have been meaning to try a smaller packer sometime.
Just came across some info from a Facebook group "Cooking with Joule" where somebody did one, he has a great write up in the File section for the group were he details every step of the process, from dry brining to the different SV temps, and times and then the finish on the smoker.
I think its titled "Adventures with brisket" definitely worth a read
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Have cooked ribs a few times SV with pretty good results have been meaning to try a smaller packer sometime.
Just came across some info from a Facebook group "Cooking with Joule" where somebody did one, he has a great write up in the File section for the group were he details every step of the process, from dry brining to the different SV temps, and times and then the finish on the smoker.
I think its titled "Adventures with brisket" definitely worth a read
I am not on FB is there a way to access it without using FB?
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Have cooked ribs a few times SV with pretty good results have been meaning to try a smaller packer sometime.
Just came across some info from a Facebook group "Cooking with Joule" where somebody did one, he has a great write up in the File section for the group were he details every step of the process, from dry brining to the different SV temps, and times and then the finish on the smoker.
I think its titled "Adventures with brisket" definitely worth a read
I am not on FB is there a way to access it without using FB?
Try this link:
https://bn-in.facebook.com/notes/cook-with-joule/adventures-with-brisket-by-james-stewart/1797604967196051/
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Have cooked ribs a few times SV with pretty good results have been meaning to try a smaller packer sometime.
Just came across some info from a Facebook group "Cooking with Joule" where somebody did one, he has a great write up in the File section for the group were he details every step of the process, from dry brining to the different SV temps, and times and then the finish on the smoker.
I think its titled "Adventures with brisket" definitely worth a read
I am not on FB is there a way to access it without using FB?
Try this link:
https://bn-in.facebook.com/notes/cook-with-joule/adventures-with-brisket-by-james-stewart/1797604967196051/
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:thumbup:
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Thanks
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