Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Las Vegan Cajun on June 02, 2014, 01:00:20 PM
-
Starting this off on the Traeger, smoking for 4 hours then will transfer to SV for about a 36-48 hour water bath. It's my first attempt at a SV brisket, will be interesting to see how it turns out.
(http://i1142.photobucket.com/albums/n615/ramelancon/caa760f9eb43e82cf5f282744a039b7f.jpg)
-
I'm interested too... will be watching. Thanks!
-
Should be interesting. Are you planning anything after the bath to set up the bark?
-
Should be interesting. Are you planning anything after the bath to set up the bark?
Yes, I was thinking either finishing it off in a cast iron skillet or flip the GrillGrates over and do it on the flat side of them. I got two days to decide. ;)
-
Definately keeping an eye on this one! Sounds great
-
Should be interesting. Are you planning anything after the bath to set up the bark?
Yes, I was thinking either finishing it off in a cast iron skillet or flip the GrillGrates over and do it on the flat side of them. I got two days to decide. ;)
Another thought would be to finish it in the smoker to allow some dry airflow to the outside instead of caramelizing. I guess the question is whether you want a bark or a crust.
-
ok..dumb question..why so long in Sous Vide? Could it be done for 12 - 24 hours instead? I don't understand the long wait time I guess. Pam .☆´¯`•.¸¸. ི♥ྀ.
-
ok..dumb question..why so long in Sous Vide? Could it be done for 12 - 24 hours instead? I don't understand the long wait time I guess. Pam .☆´¯`•.¸¸. ི♥ྀ.
I'm following the guidelines in this recipe http://www.cookingsousvide.com/info/sous-vide-recipes/more/sous-vide-brisket-recipe (http://www.cookingsousvide.com/info/sous-vide-recipes/more/sous-vide-brisket-recipe). It recommends 1-3 days (24-72 hours) I'm shooting for somewhere in the middle of their recommended range. ;)
-
Should be interesting. Are you planning anything after the bath to set up the bark?
Yes, I was thinking either finishing it off in a cast iron skillet or flip the GrillGrates over and do it on the flat side of them. I got two days to decide. ;)
Another thought would be to finish it in the smoker to allow some dry airflow to the outside instead of caramelizing. I guess the question is whether you want a bark or a crust.
That's a great idea too, what temp would you recommend I use to get a good bark without drying out the meat?
-
After 4 hours of smoking in the pellet grill.
(http://i1142.photobucket.com/albums/n615/ramelancon/778b7f572eca92e4f9d77693cc3ec3c6.jpg)
-
Should be interesting. Are you planning anything after the bath to set up the bark?
Yes, I was thinking either finishing it off in a cast iron skillet or flip the GrillGrates over and do it on the flat side of them. I got two days to decide. ;)
Another thought would be to finish it in the smoker to allow some dry airflow to the outside instead of caramelizing. I guess the question is whether you want a bark or a crust.
That's a great idea too, what temp would you recommend I use to get a good bark without drying out the meat?
I would probably do 200 for sbout an hour (kind of like the last stage of a 3-2-1- rib method). Anything less is going to smoke but not really firm up the bark.
-
Should be interesting. Are you planning anything after the bath to set up the bark?
Yes, I was thinking either finishing it off in a cast iron skillet or flip the GrillGrates over and do it on the flat side of them. I got two days to decide. ;)
Another thought would be to finish it in the smoker to allow some dry airflow to the outside instead of caramelizing. I guess the question is whether you want a bark or a crust.
That's a great idea too, what temp would you recommend I use to get a good bark without drying out the meat?
I would probably do 200 for sbout an hour (kind of like the last stage of a 3-2-1- rib method). Anything less is going to smoke but not really firm up the bark.
That sounds like a great idea, I think I'll do that instead. Thanks for the suggestion. ;)
-
Vacuum sealed and ready for the SV.
(http://i1142.photobucket.com/albums/n615/ramelancon/9a6747910df04c721e05a2c2140f84e0.jpg)
-
I did this, LVC, on maybe a little smaller brisket and thought the result was way overcooked. It lost lots of moisture. See it here - http://www.letstalkbbq.com/index.php?topic=5650.msg. Be sure to read muebe's comments. Good luck. Can't wait to see the results.
-
After 4 hours of smoking in the pellet grill.
(http://i1142.photobucket.com/albums/n615/ramelancon/778b7f572eca92e4f9d77693cc3ec3c6.jpg)
Hi Cajun - what temp did you smoke at in the pellet smoker?
Just curious
-
Hi Cajun - what temp did you smoke at in the pellet smoker?
Just curious
I set controller to "smoke" setting on the Traeger and the digital readout ran between 180-200.
-
I did this, LVC, on maybe a little smaller brisket and thought the result was way overcooked. It lost lots of moisture. See it here - http://www.letstalkbbq.com/index.php?topic=5650.msg. Be sure to read muebe's comments. Good luck. Can't wait to see the results.
Thanks for the info, after reading muebe's comments I think I'll stick to the low end of the SV cooking scale, more like 24-30 hours instead. The brisket I'm cooking is just under 5 pounds and I already smoked it for 4 hours, so 24-30 hours might be the way to go. Plus I'm going to give it another hour in the smoker after the SV bath, might be looking at the 24 hour mark in SV.
-
cant wait for the final result.Watching it closely.
-
Watching this, for sure! Interesting! Good Luck LVC! Hope it works out good for ya' buddy!
-
Heck, I'm watching close enough to put on my readers :)
-
I currently have a 4.5lb brisket cooking in Sous Vide. I am at 135F and will take it out after close to 48 hours.
http://www.letstalkbbq.com/index.php?topic=9472.0
I smoked it on my Memphis for 4 hours at 210 before I bagged it.
It will be done tomorrow. I am going to give it a finish sear on a skillet before slicing.
I will be watching this thread too ;)
-
Watching with anticipation too!
-
I currently have a 4.5lb brisket cooking in Sous Vide. I am at 135F and will take it out after close to 48 hours.
http://www.letstalkbbq.com/index.php?topic=9472.0
I smoked it on my Memphis for 4 hours at 210 before I bagged it.
It will be done tomorrow. I am going to give it a finish sear on a skillet before slicing.
I will be watching this thread too ;)
I'll be watching both of these threads.
Art
-
I currently have a 4.5lb brisket cooking in Sous Vide. I am at 135F and will take it out after close to 48 hours.
http://www.letstalkbbq.com/index.php?topic=9472.0
I smoked it on my Memphis for 4 hours at 210 before I bagged it.
It will be done tomorrow. I am going to give it a finish sear on a skillet before slicing.
I will be watching this thread too ;)
That's great, we can make a good comparison of the two since the weight, smoking method, and SV temps are almost identical. I'm going to pull mine from the SV bath at 24 hours and then put if back in the smoker for an hour, as per SB's recommendation.
-
Can't wait to see how these turn out. My wife wants me to SV a corned beef
-
Can't wait to see how these turn out. My wife wants me to SV a corned beef
Would love to see how that SV-CB turns out. ;)
-
Can't wait to see how these turn out. My wife wants me to SV a corned beef
I'd like to try the round roasts I smoke for deli slices.Bet this SV will make some really tender sandwiches.
-
Can't wait to see how these turn out. My wife wants me to SV a corned beef
I'd like to try the round roasts I smoke for deli slices.Bet this SV will make some really tender sandwiches.
I bet it would too, might have to try it next. ;)
-
I pulled it at 46 1/2 hours and straight to the pellet grill at 225-250 for 1 hour then sliced. I got the same results that muebe got, flavor and tenderness was great, just not as moist as I would liked it to be. I also did as he did and stored the sliced brisket in the retained juices overnight and the juiciness was restored. I just had some for lunch and the juices were evident after reheating the slices, it turned out pretty good.
(http://i1142.photobucket.com/albums/n615/ramelancon/9df3ac0f29778461e0dbc827ff8f649a.jpg)
-
Looks pretty good from here.
-
Looks good from here too!
-
So we have some data to work with now.
My next one will be better ;)
-
Hey looks pretty damned tasty LVC! I'm thinking a few Jockamo IPA's would go good with a briskie sammich!
-
Hey looks pretty damned tasty LVC! I'm thinking a few Jockamo IPA's would go good with a briskie sammich!
Great minds think alike. ;)
(http://www.sherv.net/cm/emoticons/drink/smileys-drinking-beer.gif) (http://www.sherv.net/)
-
Hey looks pretty damned tasty LVC! I'm thinking a few Jockamo IPA's would go good with a briskie sammich!
Great minds think alike. ;)
(http://www.sherv.net/cm/emoticons/drink/smileys-drinking-beer.gif)
(http://www.sherv.net/)
LOL Maybe we are just strugglin' with the same amount of brain cells! :D Say bud did you ever find your beer on your Galena trip, I didn't hear?
-
Say bud did you ever find your beer on your Galena trip, I didn't hear?
No I didn't, I didn't really have time to go looking for it, but I did enjoy several other great brews from microbreweries up there. Can't remember the name of them all now but I do remember they were from microbreweries in Illinois, Michigan, and Wisconsin. :D
-
After doing this,are there any changes you would make? Sure looks good.
-
After doing this,are there any changes you would make? Sure looks good.
As of now, no I wouldn't, unless someone can show me a way for the meat to come out of the SV a little more moist. But the reason I won't change it now is because I did discover that by storing the sliced brisket with the retained juices that the meat absorbs the juices back into it. I've been enjoying reheated tender and juicy brisket since I cooked this one.
-
Thanks,good info Bud. ;)
-
Hey looks pretty damned tasty LVC! I'm thinking a few Jockamo IPA's would go good with a briskie sammich!
X2!