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Started By
Message
Sous vide brisket vs smoker meltdown
Posted on 8/3/16 at 2:04 pm
Posted on 8/3/16 at 2:04 pm
I read the original article the other day and an not surprised at the reaction to it. Interesting reading.
LINK
4
Posted on 8/3/16 at 3:01 pm to CAD703X
quote:
I’ve tasted barbecued brisket all over the country, and, while you can certainly find some truly transcendent barbecued brisket, the vast majority of the time, it’s a dry, bland disappointment.
I agree. I've had way more bad brisket than good brisket. Perfectly smoked brisket is an amazing thing, but most of it is just bad.
quote:
He wants people to be open to his approach even though sous-vide tools can be both costly and intimidating to the uninitiated.
Sous vide machines are not that expensive anymore. $125. A weber kettle cost more than that.
quote:
He seems to imply that everyone who’s not on board is a rube stuck in the Pleistocene era, relying on an unruly fire that most have no idea how to master. I mean, who’s being the snob?
I didn't get that vibe. I could see how a traditionalist could take it as an attack, but that's only if they're wanting it to be an attack.
Posted on 8/3/16 at 3:10 pm to BottomlandBrew
Didn't read the article, but that must be a 24 hour Sous Vide bath, no?
Posted on 8/3/16 at 3:15 pm to Count Chocula
Can't speak for the Sous Vide cause I've never used one, but smoking a brisket to perfection is one of the greatest joys I have. It is a ton of fun to smoke a brisket imo. And when you nail it, the looks on people's faces is even better.
This post was edited on 8/3/16 at 3:16 pm
Posted on 8/3/16 at 3:18 pm to BottomlandBrew
I get what Lopez-Alt is trying to do and I have his cookbook, but in all reality none of his recipes actually taste all that great.
And there is already a great brisket recipe that doesnt involve a smoker. Its called braising.
And there is already a great brisket recipe that doesnt involve a smoker. Its called braising.
Posted on 8/3/16 at 3:47 pm to BlackenedOut
quote:
in all reality none of his recipes actually taste all that great.
try his Pork adobado and come back up in here with a report.
Posted on 8/3/16 at 3:51 pm to Count Chocula
quote:yup
Didn't read the article, but that must be a 24 hour Sous Vide bath, no?
Posted on 8/3/16 at 3:52 pm to RedHawk
quote:
Can't speak for the Sous Vide cause I've never used one, but smoking a brisket to perfection is one of the greatest joys I have
I with you. I've made it a semi-mission to prefect the smoked brisket this summer. I've smoked 10 or so the last couple months. Getting pretty good at it imho. Not that it's that hard to do but it's one of those things that you feel like you accomplished something when it comes out right.
Posted on 8/3/16 at 3:53 pm to CAD703X
How about I just cook it the old fashion way of 12 hours @ 250 - or 9 hours @ 325.
with my gas grill and the wood chip smoker attached.
with my gas grill and the wood chip smoker attached.
This post was edited on 8/3/16 at 3:58 pm
Posted on 8/3/16 at 4:00 pm to Count Chocula
To each their own.
I've won cash at a bbq cook off with my brisket before but I'm not opposed to trying something new.
I've won cash at a bbq cook off with my brisket before but I'm not opposed to trying something new.
Posted on 8/3/16 at 7:11 pm to BlackenedOut
quote:
I get what Lopez-Alt is trying to do and I have his cookbook, but in all reality none of his recipes actually taste all that great.
I've never seen Kenji as a recipe guy. He's all technique and why. Same reason I like America's Test Kitchen and Alton. I don't think I've ever used a single recipe of Kenji's.
Posted on 8/3/16 at 7:38 pm to BottomlandBrew
I like Kenji and sous vide, but I can knock out a great high-heat brisket in far less time. Just did a 13 pounder in 6 hours on the Weber Smokey Mountain, about half of that time wrapped.
The slices will drape across your finger, and the smoke taste is legit.
I know liquid smoke is made from the real thing, but it just doesn't work for me.
I guess if you live in an apartment or something, this is an option.
I'd lake to taste his version, but I'm not putting a $50 brisket in the water with liquid smoke for an experiment.
The slices will drape across your finger, and the smoke taste is legit.
I know liquid smoke is made from the real thing, but it just doesn't work for me.
I guess if you live in an apartment or something, this is an option.
I'd lake to taste his version, but I'm not putting a $50 brisket in the water with liquid smoke for an experiment.
Posted on 8/3/16 at 7:42 pm to CAD703X
I always heard making delicious juicy brisket is difficult. I've done it close to thirty times the past year or two. Other than an extra innings Lsu game that caused a much longer than intended cook time and temperature spike all have been amazing.
I don't think it's me. I have an egg and I just don't understand how you can't get high quality juicy flavorful tender brisket if you follow some simple directions.
I don't think it's me. I have an egg and I just don't understand how you can't get high quality juicy flavorful tender brisket if you follow some simple directions.
Posted on 8/3/16 at 7:51 pm to CAD703X
I don't care what this dude's culinary background is, he lost me at his logic that liquid smoke and 24-36 hours in his hot water gizmo is as good if not better than 225° for 14-16H on the BGE.
I'm no BBQ wizard, but until this Independence Day, the best brisket I ever did was the very first one, 7 or 8 years ago, pre-Egg, on a Char-Griller offset smoker. Had to stay up almost all night, watching the temp and keeping the next chimney ready. Four years ago, I bought my wife an XL BGE for her birthday, and shortly after we got the hang of it all, we graduated to a DigiQ pit fan/computer combo. Totally revolutionized our long burns.
This dude is an idiot.
I'm no BBQ wizard, but until this Independence Day, the best brisket I ever did was the very first one, 7 or 8 years ago, pre-Egg, on a Char-Griller offset smoker. Had to stay up almost all night, watching the temp and keeping the next chimney ready. Four years ago, I bought my wife an XL BGE for her birthday, and shortly after we got the hang of it all, we graduated to a DigiQ pit fan/computer combo. Totally revolutionized our long burns.
This dude is an idiot.
Posted on 8/3/16 at 11:33 pm to VoxDawg
quote:
This dude is an idiot.
Posted on 8/4/16 at 8:19 am to Count Chocula
quote:
How about I just cook it the old fashion way of 12 hours @ 250 - or 9 hours @ 325.
How about it?
BTW, Blanchard's BBQ truck has the best brisket around without a doubt.
Posted on 8/4/16 at 8:24 am to VoxDawg
quote:
I don't care what this dude's culinary background is, he lost me at his logic that liquid smoke and 24-36 hours in his hot water gizmo is as good if not better than 225° for 14-16H on the BGE.
It's probably comparable
Not sure how he would get a good bark on the outside with the sous vide method though...
Posted on 8/4/16 at 8:33 am to VoxDawg
quote:
I don't care what this dude's culinary background is, he lost me at his logic that liquid smoke and 24-36 hours in his hot water gizmo is as good if not better than 225° for 14-16H on the BGE.
I'm no BBQ wizard, but until this Independence Day, the best brisket I ever did was the very first one, 7 or 8 years ago, pre-Egg, on a Char-Griller offset smoker. Had to stay up almost all night, watching the temp and keeping the next chimney ready. Four years ago, I bought my wife an XL BGE for her birthday, and shortly after we got the hang of it all, we graduated to a DigiQ pit fan/computer combo. Totally revolutionized our long burns.
This dude is an idiot.
If you're using a DigiQ fan/computer and a BGE, you're already using toys way more expensive and sophisticated than what he's talking about, so yeah, I can see why you get reproducible results (which is what he says is tough for most, and I agree with him on that account). Like you, the best brisket I ever made was an overnight cook on a weber kettle some years ago; the last few times I have made a full packer cut brisket the point turned out fantastic but the flat has been drier than I prefer.
I think the point of his article is that you can make brisket in a sous vide machine that is consistently better than most can make at home and better than most who make it their business.
Honestly, he spent more time talking about how brisket at most restaurants don't hit the spot because they have to hold it for so many hours at temp that it dries out, which is something a home cook doesn't have to worry about.
Oh, and for those who don't like any of his recipes, try his pie crust w/vodka. It's legit.
Posted on 8/4/16 at 10:12 am to NEMizzou
Being a fan of Kenji and having eaten both Franklin's and La BBQ's briskets I'm willing to give this a go just to see how it compares. Will report back when I do.
Posted on 8/4/16 at 10:42 am to CAD703X
quote:
I've won cash at a bbq cook off with my brisket before but I'm not opposed to trying something new.
Look out, we got a badass here.
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