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Started By
Message
Fake brisket, Sous vide chuck with pics
Posted on 1/13/19 at 2:14 pm
Posted on 1/13/19 at 2:14 pm
My favorite sous vide recipe is chuck roast based on This serious eats technique
I did 26hrs @153F
Mesquite liquid smoke and a pinch of curing salt in bag
Drained liquid and put in fridge overnight
Rub included lots of black pepper, dark chili powder and coffee
Finished on grill with smoke
I did 26hrs @153F
Mesquite liquid smoke and a pinch of curing salt in bag
Drained liquid and put in fridge overnight
Rub included lots of black pepper, dark chili powder and coffee
Finished on grill with smoke
21
Posted on 1/13/19 at 2:19 pm to Fatboyzbro
quote:
26hrs
Posted on 1/13/19 at 2:40 pm to Fatboyzbro
shite looks legit to me!
Posted on 1/13/19 at 2:41 pm to Fatboyzbro
Looks good man! What temp did it finish at off the smoker??
Posted on 1/13/19 at 2:42 pm to Fatboyzbro
Second on legit, nicely done. 
Posted on 1/13/19 at 2:58 pm to Trout Bandit
I didn’t probe it just left it on for ~90min to make the bark. Way easier than traditional brisket.
Posted on 1/13/19 at 3:01 pm to t00f
Posted on 1/13/19 at 3:10 pm to Fatboyzbro
I think my craving goes away after 26 long hrs waiting. Mother frick
Posted on 1/13/19 at 3:24 pm to Fatboyzbro
Looks good. Will try it soon.
Posted on 1/13/19 at 3:31 pm to Fatboyzbro
I did that one time and really didn't like the results, but at the time the serious eats recipe wasn't as clear on cooling it overnight so I think it was mostly just overcooked. Looks good though, maybe I'll give it another try.
Posted on 1/13/19 at 3:35 pm to Fatboyzbro
Looks tasty.
Thanks for posting this. Useful.
Thanks for posting this. Useful.
Posted on 1/13/19 at 5:04 pm to Fatboyzbro
quote:
26hrs
Seems like bacteria would grow and it would be easier to just fire up a smoker.
Posted on 1/13/19 at 5:16 pm to kengel2
quote:
Seems like bacteria would grow
Bacteria dies at those temps
Posted on 1/14/19 at 5:29 am to Fatboyzbro
I just got a sous vide for Christmas (haven’t even had a chance to use it yet) and this will be on a very short list of recipes to try. I do love me some brisket.
Posted on 1/14/19 at 6:11 am to rowbear1922
How did it taste? Texture?
Posted on 1/14/19 at 6:30 am to Fatboyzbro
Looks great. Has anyone tried this with an actual brisket? I’m pretty sure a trimmed one cut in half would fit in two 2 gallon Ziplocs.
Posted on 1/14/19 at 9:28 am to Icansee4miles
Posted on 1/14/19 at 9:41 am to Fatboyzbro
Goddamn that looks good
Posted on 1/14/19 at 10:24 am to puse01
quote:
Sous Vide Brisket
Here you go baw. I have not tried this, but it looks pretty good.
Gonna have to try that, especially with meathead approval.
Posted on 1/14/19 at 10:33 am to Fatboyzbro
quote:
Mesquite liquid smoke
You lost me right there.
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