5698k Posted January 24, 2018 Report Posted January 24, 2018 Ok, this will be interesting. I read where you can sous vide brisket. Just by coincidence, my father, who is raising and selling farm to table beef, sent me a brisket approximately 5lbs, beautifully vacuum sealed. I know conventional wisdom says to season first, but the article said it’s ok to refrigerate the brisket out of the bath for a number of days, so I’m gonna go for 155° for about 30 hrs, pull and season,hold for a day or so, then put on a 275° kk to finish. Pics to come. http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html Sent from my iPhone using Tapatalk
MacKenzie Posted January 24, 2018 Report Posted January 24, 2018 I will be watching for the result via your pixs.
Tyrus Posted January 24, 2018 Report Posted January 24, 2018 Good luck, recently did the same but did the smoke first for 3hrs. Interested in seeing your results and what you think
5698k Posted January 24, 2018 Author Report Posted January 24, 2018 I’m curious, why did you smoke first?Sent from my iPhone using Tapatalk
Tyrus Posted January 25, 2018 Report Posted January 25, 2018 I watched a video on you tube titled "sous vide everything", and in one of their segments of which they have many they did a brisket. I follow their understanding of imparting a smoke flavor first is because it's when the meat is most apt to absorb the flavor. Trying to do that later would be difficult if not impossible. The first few hours are when the meat takes the smoke, that's all. My sous vide brisket was good and tender along the point but fell shy on the flat. So that's why I'm interested in yours, to see the results from a variation in one step. I'm new to sous vide but already have done some log cooks as beef ribs and then braised them on the KK with good results. The brisket is one piece of meat that is difficult, at least to say in a sous vide. If you hit it out of the park your the winner. Good luck. Check out the video anyhow it's entertaining. 1
Bruce Pearson Posted January 25, 2018 Report Posted January 25, 2018 I’ll be looking forward to see how it turns out.
Bruce Pearson Posted January 25, 2018 Report Posted January 25, 2018 Tyrus I checked out that video sous vide everything the one on the brisket it was funny. But after watching that video I think I’m going to try and sous vide the brisket the way they did it LOL on a smaller scale though. 1
5698k Posted January 25, 2018 Author Report Posted January 25, 2018 I’m hoping that letting my brisket cool in the fridge might re set the smoke absorption ability. We’ll see. Sent from my iPad using Tapatalk 1
Tyrus Posted January 25, 2018 Report Posted January 25, 2018 44 minutes ago, Bruce Pearson said: Tyrus I checked out that video sous vide everything the one on the brisket it was funny. But after watching that video I think I’m going to try and sous vide the brisket the way they did it LOL on a smaller scale though. Oh ya, they did a brisket of enormous proportion. Very convincing and they made it look sooo tasty, if I only had half the luck. Oh well, still looking for the holy grail. The perfect cook that is. Good luck also
Tyrus Posted January 25, 2018 Report Posted January 25, 2018 52 minutes ago, 5698k said: I’m hoping that letting my brisket cool in the fridge might re set the smoke absorption ability. We’ll see. Sent from my iPad using Tapatalk New to me but, if it works let us know. And on the other side, my condolences.... I was hoping a Drew Brees vs Tom Brady match up in the Super Bowl would be the game. Unbelievable. Stefon Diggs, David Tyree...who would have known
5698k Posted January 25, 2018 Author Report Posted January 25, 2018 Yeah, me too. If we hadn’t given them a 17 point head start....Sent from my iPad using Tapatalk
5698k Posted January 25, 2018 Author Report Posted January 25, 2018 Here it is, still in the bag after 30 hrs at 155°. Lots of juice. Goin in the fridge overnight. Sent from my iPhone using Tapatalk 3
BIGSHEP Posted January 26, 2018 Report Posted January 26, 2018 I think your going to be aight when its all said and done
5698k Posted January 26, 2018 Author Report Posted January 26, 2018 On the grill, three hours to go...Sent from my iPhone using Tapatalk 3
5698k Posted January 26, 2018 Author Report Posted January 26, 2018 Ok, it’s unbelievably tender, but just not the beefy, brisket flavor I like. Possibly the recipe/cook times need to be adjusted. Sent from my iPhone using Tapatalk 3
Shuley Posted January 26, 2018 Report Posted January 26, 2018 Did this method help the brisket retain moisture?
