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re: Fake brisket, Sous vide chuck with pics
Posted on 1/14/19 at 11:11 am to puse01
Posted on 1/14/19 at 11:11 am to puse01
quote:
Here you go baw. I have not tried this, but it looks pretty good.
Ya, that looks like a good recipe for someone who wants a good brisket but doesn't have the space/equipment to do a traditional smoke.
One of these days I'm going to try the serious eats version and sous vide and then finish on my MES. I'm curious to see how that will stack up to how I usually smoke a brisket, which is on my WSM.
0
Posted on 1/14/19 at 12:44 pm to Fatboyzbro
Call me ignorant, but I don't get the appeal of letting meat sit in warm water for over a day and calling that "cooking." You can get better results in an oven/grill/smoker.
Posted on 1/14/19 at 12:46 pm to slinger1317
quote:
You can get better results in an oven/grill/smoker.
You actually wont.
And it's much less active cook time than the above methods.
Posted on 1/14/19 at 12:54 pm to slinger1317
quote:
You can get better results in an oven/grill/smoker.
The point of the video was for people living in apartments in urban areas where they may not be allowed to have a grill/smoker.
And sous vide is far superior to using your oven.
Posted on 1/14/19 at 1:37 pm to puse01
Can we trust meathead?
Posted on 1/14/19 at 1:52 pm to Jimmy2shoes
quote:
Can we trust meathead?
Trust but verify, baw.
Posted on 1/14/19 at 10:16 pm to kengel2
quote:
Seems like bacteria would grow and it would be easier to just fire up a smoker.
Bacteria gets killed somewhere north of 130-ish (google might prove me wrong). I do a beef short rib momofuku recipe except I do it at 129 for 72 hours. When I do, I'll give the ribs a quick sear to kill any surface bacteria and then let the hot water do the rest. I've done this a dozen times or more, and still here to tell the tale. Its a LONG time to cook something, but its one of the best things I cook.
Posted on 1/14/19 at 10:36 pm to tritiger
You should take it to 131 to be safe.
Posted on 1/15/19 at 7:27 am to Icansee4miles
quote:
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
I did, but again, mine didn't turn out great. I didn't completely cool down and that was my downfall, when I started my short smoke it was at the same temp I took it out of the bath and so the temp went up way too high. If I'd have ice bath'd I think it would have been much better.
Posted on 1/15/19 at 11:53 am to Fatboyzbro
I may have to try this.
Has anyone her sous vide a real brisket?
Has anyone her sous vide a real brisket?
Posted on 1/15/19 at 6:23 pm to NEMizzou
My suggestion is to find a good cut with lots of marbling and after the sous vide cool it in the fridge overnight. The duration for this is extreme and requires planning. However the effort is low.
WFDT=leftovers with cauliflower mash:
WFDT=leftovers with cauliflower mash:
Posted on 1/17/19 at 9:23 pm to Fatboyzbro
How the hell did this not turn into beef jerky ?
Posted on 1/18/19 at 7:50 am to TigerbaitTigerbait
quote:
How the hell did this not turn into beef jerky ?
Boil in a bag
Posted on 1/18/19 at 10:06 am to TigerbaitTigerbait
Because it never went over 153 degrees. That’s the point of sous vide... precision temperature for extended time equals tender.
Posted on 1/19/19 at 2:08 am to Fatboyzbro
quote:
liquid smoke
Stopped reading
Posted on 1/19/19 at 10:38 am to Fatboyzbro
What's the difference between this and pastrami?
Posted on 1/19/19 at 2:50 pm to KamaCausey_LSU
quote:
What's the difference between this and pastrami?
Pastrami is corned beef that is smoked.
Posted on 1/19/19 at 10:45 pm to Fatboyzbro
Sous vide brisket? That's like steaming a crawfish. Yeah, it can be done but why the hell would you do it?
Posted on 1/20/19 at 9:48 am to nateslu1
quote:
Sous vide brisket? That's like steaming a crawfish. Yeah, it can be done but why the hell would you do it?
Consistent and low cooking temperature, exactly what you want when cooking a brisket?
Posted on 1/20/19 at 10:34 am to Centinel
Isn’t part of the experience of cooking a brisket having the smoker going, having a few beers, smelling the smoke, taking a taste every now and then, having a few more beers, and so on?
Why on earth would you voluntarily cut that part out (and get the same result) and replace it with liquid smoke and a water heater?
Why on earth would you voluntarily cut that part out (and get the same result) and replace it with liquid smoke and a water heater?
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