Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: muebe on June 01, 2014, 06:30:01 PM
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So I picked up this flat at the store...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140601_140002_zpsjv1qozu3.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140601_140018_zpsn9ggfte2.jpg)
Then rubbed with some Zach's...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140601_140226_zpscwuxh2bh.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140601_140530_zpsht23yb3c.jpg)
Memphis fired up with Perfect Mix and set to 210F...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140601_141049_zpsyxzrubvg.jpg)
Placed on the upper rack...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140601_144201_zpsv8lbxbhx.jpg)
Going to leave it in the Memphis for four hours. Then bag it and Sous Vide for 48 hours at 135F.
To be continued...
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(http://i1354.photobucket.com/albums/q697/fishingbouchman/BugEyes_Caddyshack1_zpsvvunnqdv.gif)
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(http://i1354.photobucket.com/albums/q697/fishingbouchman/BugEyes_Caddyshack1_zpsvvunnqdv.gif)
That is just TOOOOO good!
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Muebe is the Judge Smails of LTBBQ
http://youtu.be/VGpQej3o9eo
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Perfect!
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If it wasn't for actually eating, I'd gain so much weight looking at all the great food being cooked here, I'd need to go on a diet !
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If it wasn't for actually eating, I'd gain so much weight looking at all the great food being cooked here, I'd need to go on a diet !
BTDT,got the XLarge T-Shirt. ;)
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Here she is out of the Memphis after 4 hours...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140601_182723_zpsq9vwgdyi.jpg)
Bagged and into the crockpot with the DSV set at 135F. She almost didn't fit :o
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140601_183732_zpsoycqr3yc.jpg)
See you in 48 hours ;)
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Looking forward to the finished product. ;)
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Looking forward to the finished product. ;)
X2
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Is it done yet? :D
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Is it done yet? :D
Today Billy :D
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If it wasn't for actually eating, I'd gain so much weight looking at all the great food being cooked here, I'd need to go on a diet !
BTDT,got the XLarge T-Shirt. ;)
I got on the scale yesterday at the gym, the needle didn't move south this month. :-[
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Looking real good Mike! Good luck on the outcome! Feel free to send samples for xpert opinions!!!! :D
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Looking real good Mike! Good luck on the outcome! Feel free to send samples for xpert opinions!!!! :D
this is going to be good. shipping cheaper up north here. lol......
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This is a pretty cool idea.
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So I pulled it out after 45 hours at 135F.
I put the bag in the fridge and will let it chill for a couple hours then sear and slice for dinner.
It felt very tender in the bag but not falling apart.
Should be interesting to see how it turns out.
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Cant wait to see it Mike!
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So I pulled it out after 45 hours at 135F.
I put the bag in the fridge and will let it chill for a couple hours then sear and slice for dinner.
It felt very tender in the bag but not falling apart.
Should be interesting to see how it turns out.
Sounds mouth watering already, can't wait to see it on the plate. ;)
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Here it is in the bag...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_151930_zpsp2zrrrrn.jpg)
All the juice from the bag...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_170526_zpsfzlis0hy.jpg)
Out of the bag...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_170659_zpsuu8ecfif.jpg)
Two minute sear on each side...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_171235_zpsf8tkplye.jpg)
Ready for slicing...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_171451_zpstprtt1ev.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_171504_zps0orswwuh.jpg)
Not really slicing like butter...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_172052_zps9spohhrk.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_172124_zpsdem7szbh.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_172717_zpsbfubi0ki.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140603_172731_zpsdhhtsij5.jpg)
Well it was not bad but not great. As you can see the 4 hours in the smoker at 210F was a bad decision on my part. It was tender but dry.
I don't think the Sous Vide was the problem.
In the future I will cold smoke and then Sous Vide instead.
There was a small part of the point left on this flat and that part was amazingly tender and juicy. There was just a small piece. So a point might work better also for this method.
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Do you think that longer in the SV would make it more tender?
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Do you think that longer in the SV would make it more tender?
I don't know. You could try.
I think the 4 hours in the smoker took it way past 135F IT. It was a small flat so I think cold smoking it would have been better. Then searing at the end. I think I ruined it before I even bagged it :-\
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Hmmm...maybe this is a place for the un-holy and dastardly use of a little liquid smoke, some both - then vacuum bag -and then into the SV?
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I'm thinking you should have cooked it at 185 then the brisket will be at the temp we would would pull it out of a real smoker after 7 to 10 hours instead of 45 hours
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Hmmm...maybe this is a place for the un-holy and dastardly use of a little liquid smoke, some both - then vacuum bag -and then into the SV?
NEVER!! NOW TAKE THAT BACK!! ??? :o
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Do you think that longer in the SV would make it more tender?
I don't know. You could try.
I think the 4 hours in the smoker took it way past 135F IT. It was a small flat so I think cold smoking it would have been better. Then searing at the end. I think I ruined it before I even bagged it :-\
Still looks good,soak in some au jus?Or eat cold with salted pieces and the au jus,horseradish sour cream dip Tim mentioned,that would rescue it just fine.
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Do you think that longer in the SV would make it more tender?
I don't know. You could try.
I think the 4 hours in the smoker took it way past 135F IT. It was a small flat so I think cold smoking it would have been better. Then searing at the end. I think I ruined it before I even bagged it :-\
I think I'll let mine go longer, It's currently at the 29 hour mark, I'm reconsidering taking it to 48 hours and see how it turns out.
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This has been my concern with cooking brisket like this (having it low enough internal temp to remain moist without running it long enough to "beyond well" to break down).
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That still looks good to me Mike. I'd definitely eat some of it!
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This has been my concern with cooking brisket like this (having it low enough internal temp to remain moist without running it long enough to "beyond well" to break down).
Billy I really believe that if I would have just skipped the start in the pellet grill and went straight to Sous Vide my results would have been much different. Those 4 hours in the pellet grill really messed it up IMHO.
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Cool experiment cooking it that way.. even if it was dry it looks pretty tasty!!
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This has been my concern with cooking brisket like this (having it low enough internal temp to remain moist without running it long enough to "beyond well" to break down).
Billy I really believe that if I would have just skipped the start in the pellet grill and went straight to Sous Vide my results would have been much different. Those 4 hours in the pellet grill really messed it up IMHO.
Interesting. Can't wait to see the next try. Do you think a point done this way would be too fatty without the traditional fat break down? I'm just thinking that if nothing else it would be moist.
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This has been my concern with cooking brisket like this (having it low enough internal temp to remain moist without running it long enough to "beyond well" to break down).
Billy I really believe that if I would have just skipped the start in the pellet grill and went straight to Sous Vide my results would have been much different. Those 4 hours in the pellet grill really messed it up IMHO.
Interesting. Can't wait to see the next try. Do you think a point done this way would be too fatty without the traditional fat break down? I'm just thinking that if nothing else it would be moist.
I think a point would be perfect for the 4 hour smoke then Sous Vide method. The little bit that I had was so good!
The flat just can't be done this way. Just straight Sous Vide IMHO.
But this is what experimenting is all about ;)
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Look the collagen hasn't converted to gelatin at 135 degrees. Thus your going to have a tough dry tasting flat.
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Look the collagen hasn't converted to gelatin at 135 degrees. Thus your going to have a tough dry tasting flat.
Wasn't really tough Chris it was dry however.
The taste was great just not blow me away fantastic.
Then again I have never really had a great "flat" anyways. The full packer I smoked was really good. The flat in that was fantastic.
All the points I have made never disappointed me.
When I do it again it will be cold smoked then cooked Sous Vide.
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So last night I took the rest of the meat and placed it in a large ziplock bag. Then poured all the leftover juices back into the ziplock and pushed all the air out. Placed it in the fridge.
Today I used some of the brisket meat for a sammie and have to say it rehydrated very nicely! Made for an excellent sandwich. I noticed quite a bit of the juices were missing from the bag. I assume that the brisket rehydrated itself so now I have some great leftovers ;)
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So last night I took the rest of the meat and placed it in a large ziplock bag. Then poured all the leftover juices back into the ziplock and pushed all the air out. Placed it in the fridge.
Today I used some of the brisket meat for a sammie and have to say it rehydrated very nicely! Made for an excellent sandwich. I noticed quite a bit of the juices were missing from the bag. I assume that the brisket rehydrated itself so now I have some great leftovers ;)
Thanks for the update. I just pulled mine from the SV bath, will update my post soon. ;)
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OK, do I understand ?, after smoking 4hrs, then SV, did you ice down, then in the fridge over night in the vac sealed bag ?
I've never opened a large /long cook hot, I've always iced it down, fridge over night, then portion and finish on the grill.
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Great thread guys,learning a lot.
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OK, do I understand ?, after smoking 4hrs, then SV, did you ice down, then in the fridge over night in the vac sealed bag ?
I've never opened a large /long cook hot, I've always iced it down, fridge over night, then portion and finish on the grill.
Here's a piece of pork belly, done ~ 149f x 50 hrs, chilled w/ice, fridge overnight, portion, and on the grill .... it was how do you spell umptious ?
I know, I just need to do a "Brisket" ...... !!!
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/44584ad6.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/44584ad6.jpg.html)
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/82a702ef.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/82a702ef.jpg.html)
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OK, do I understand ?, after smoking 4hrs, then SV, did you ice down, then in the fridge over night in the vac sealed bag ?
I've never opened a large /long cook hot, I've always iced it down, fridge over night, then portion and finish on the grill.
I took it directly from the smoker to the bag then to the water bath. You think icing it down would have made a big difference?
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OK, do I understand ?, after smoking 4hrs, then SV, did you ice down, then in the fridge over night in the vac sealed bag ?
I've never opened a large /long cook hot, I've always iced it down, fridge over night, then portion and finish on the grill.
I took it directly from the smoker to the bag then to the water bath. You think icing it down would have made a big difference?
That's the only way I've ever done a large piece SV ... I think along the lines of almost any "roast", stove top, oven, cool in the cooking liquids overnight. The meat tends to rehydrate or keeping it from drying out, reheating usually results in a moist end product.
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OK, do I understand ?, after smoking 4hrs, then SV, did you ice down, then in the fridge over night in the vac sealed bag ?
I've never opened a large /long cook hot, I've always iced it down, fridge over night, then portion and finish on the grill.
I took it directly from the smoker to the bag then to the water bath. You think icing it down would have made a big difference?
That's the only way I've ever done a large piece SV ... I think along the lines of almost any "roast", stove top, oven, cool in the cooking liquids overnight. The meat tends to rehydrate or keeping it from drying out, reheating usually results in a moist end product.
What you are saying makes sense. The brisket was much better the next day after being placed back into a bag with the liquids then refrigerated. It seemed to pull the liquids back junto the meat.
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OK, do I understand ?, after smoking 4hrs, then SV, did you ice down, then in the fridge over night in the vac sealed bag ?
I've never opened a large /long cook hot, I've always iced it down, fridge over night, then portion and finish on the grill.
Here's a piece of pork belly, done ~ 149f x 50 hrs, chilled w/ice, fridge overnight, portion, and on the grill .... it was how do you spell umptious ?
I know, I just need to do a "Brisket" ...... !!!
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/44584ad6.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/44584ad6.jpg.html)
(http://i237.photobucket.com/albums/ff202/perfectcircleservices/82a702ef.jpg) (http://s237.photobucket.com/user/perfectcircleservices/media/82a702ef.jpg.html)
AWWW....MOMMAAAAA!!!!!
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Look the collagen hasn't converted to gelatin at 135 degrees. Thus your going to have a tough dry tasting flat.
Wasn't really tough Chris it was dry however.
The taste was great just not blow me away fantastic.
Then again I have never really had a great "flat" anyways. The full packer I smoked was really good. The flat in that was fantastic.
All the points I have made never disappointed me.
When I do it again it will be cold smoked then cooked Sous Vide.
After thinking about it 185 is the finished cook temp. the collagen converts at around 160-165 Mike might be something to try in your experimental stages of this game.