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How long should I sous vide a brisket before smoking? Updated w/ Pics DONE!!!!
Posted on 2/6/17 at 2:54 pm
Posted on 2/6/17 at 2:54 pm
Experimenting with sous vide and my smoker. 13 lb brisket, rubbed and injected. Had to cut into 4th's to fit into vacuum bags.
I had the water temp at 165 before adding the meat. Dropped to 140 but it's on it way back up.
Any help or recs welcome. Flying by the seat of my pants.
****Updated with completed pictures****
For all you naysayers, Kiss My arse!!!
Either the Sous Vide helped it or didn't make a difference, (but it didn't hurt it) and after 2 hours of Sous Vide, 13 hours of smoking, and an internal temp of 200 deg, it is pretty fricking good (Great)!!!!
Look at that smoke ring!
I had the water temp at 165 before adding the meat. Dropped to 140 but it's on it way back up.
Any help or recs welcome. Flying by the seat of my pants.
****Updated with completed pictures****
For all you naysayers, Kiss My arse!!!
Either the Sous Vide helped it or didn't make a difference, (but it didn't hurt it) and after 2 hours of Sous Vide, 13 hours of smoking, and an internal temp of 200 deg, it is pretty fricking good (Great)!!!!
Look at that smoke ring!
This post was edited on 2/7/17 at 6:23 am
9
Posted on 2/6/17 at 3:03 pm to theantiquetiger
10 to 14 days
Posted on 2/6/17 at 3:10 pm to jlnoles79
quote:
10 to 14 days
I plan to smoke it, just want a head start with the sous vide.
Posted on 2/6/17 at 3:12 pm to theantiquetiger
a long arse time
Posted on 2/6/17 at 3:14 pm to theantiquetiger
Posted on 2/6/17 at 3:21 pm to BottomlandBrew
quote:
24-36 hours.
Source
I saw that page, but that is fully cooking the brisket and then doing a quick smoke after it is done. That meat has no smoke ring.
The question I guess I'm asking is am I wasting my time by doing the sous vide for 3-4 hours before smoking for 8-10 hours?
What I am thinking is the vacuuming of brisket will help the rub and injection and the sous vide won't hurt it either.
Posted on 2/6/17 at 3:24 pm to theantiquetiger
Why even sous vide if you are going to smoke it so long?
Posted on 2/6/17 at 3:31 pm to Dam Guide
quote:
Why even sous vide if you are going to smoke it so long?
That's why I said experimenting in the OP. Trying something different. I don't know how long it will smoke. Going to smoke until internal temp of 165
Posted on 2/6/17 at 3:35 pm to theantiquetiger
quote:
Going to smoke until internal temp of 165
But why? Do you just like tough meat?
Posted on 2/6/17 at 3:41 pm to Fratigerguy
quote:
But why? Do you just like tough meat?
What should I take it to? I read that 155-165 is the temp where it falls apart and it is a little tougher at 145.
Like I said, and help or recs welcome, just flying by seat of my pants. Have yet to get a rec, just wise asses and downvotes.
Posted on 2/6/17 at 3:42 pm to theantiquetiger
I understand you're just experimenting but I just think this is a bad idea in general.
Posted on 2/6/17 at 3:43 pm to theantiquetiger
quote:
What should I take it to? I read that 155-165 is the temp where it falls apart and it is a little tougher at 145.
When smoking people cook anywhere from 195-203 for sliced brisket.
Posted on 2/6/17 at 3:45 pm to Hat Tricks
quote:
When smoking people cook anywhere from 195-203 for sliced brisket.
Ok, will cook to 200. Thanks
Posted on 2/6/17 at 4:10 pm to theantiquetiger
Keep it low and slow on the smoker. Take your time and don't worry about the fancy vacuum sealed bath. Let the smoker do the work.
Posted on 2/6/17 at 4:13 pm to theantiquetiger
Don't get married to a certain IT. Every brisket cooks and finishes differently. It's done when your meat probe goes in with little to no resistance. Take it off of the heat the first sign of it feeling that way, and rest it till you're ready to serve it.
Posted on 2/6/17 at 4:21 pm to theantiquetiger
Probably should have smoked it first and finished it off sous vide
Posted on 2/6/17 at 4:24 pm to CHEDBALLZ
I thought it needed to smoke first?
Posted on 2/6/17 at 4:36 pm to theantiquetiger
quote:
The question I guess I'm asking is am I wasting my time by doing the sous vide for 3-4 hours before smoking for 8-10 hours?
I think so. I don't think 3-4 hours under sous vide is going to get you jack shite in terms of tenderness. That's more into the 30-40 hour range. For something like brisket that cooks low and slow for a long time anyway and really benefits from the application of smoke, I'd just do it traditionally.
Posted on 2/6/17 at 4:40 pm to TigerstuckinMS
Ok, I took it out of the bath after 2 hours (smells amazing).
The internal temp is 105 deg. Like I said, the reason I did the bath was because I was vacuum sealing it for marinating and a bath wouldn't hurt.
The internal temp is 105 deg. Like I said, the reason I did the bath was because I was vacuum sealing it for marinating and a bath wouldn't hurt.
Posted on 2/6/17 at 4:54 pm to theantiquetiger
Looks like you're already in process, but I did this a few months ago according to the directions on the Serious Eats post and it was meh, but mostly because I don't think the directions were as clear as they should have been and I ended up overcooking. Here's a linkto that thread. Good luck, and post a bunch of pictures!
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