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1
Posted on 1/20/19 at 11:26 am to HubbaBubba
He finished on the grill with smoke. Not sure how much smoke penetrated the meet after 26h of cooking. Either way I feel like this is taking the fun out of smoking meat.
Posted on 1/20/19 at 3:40 pm to Centinel
quote:
Consistent and low cooking temperature, exactly what you want when cooking a brisket?
Not what everyone wants. I want the flavor of real smoke and I like smelling it cooking on an open pit. It's the experience baw. You're cheating yourself on flavor too.
Posted on 1/21/19 at 9:58 am to Fatboyzbro
quote:but why?
Fake brisket, Sous vide chuck with pics
Posted on 1/21/19 at 10:46 am to Centinel
Now I want some pastrami.
Posted on 1/21/19 at 3:49 pm to DrEdgeLSU
quote:
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?
Because you rent in an urban area where you're not allowed to have a smoker?
Posted on 1/21/19 at 3:51 pm to Centinel
I like all the comments ridiculing the process when the title of the thread has "fake brisket" in it.
Posted on 4/12/19 at 7:52 am to Fatboyzbro
Giving that "fake brisket" a try
Posted on 4/12/19 at 7:56 am to Icansee4miles
quote:
Looks great. Has anyone tried this with an actual brisket?
Yes, I did something very similar to this for Christmas with a Costco prime brisket. 24 hours in the sous vide @155, 3-4 hours finish on the smoker.
It was fanfrickingtastic.
Posted on 4/13/19 at 9:22 pm to fatboydave
36 hrs @ 150° F
Cooled then smoked at 225° until it got bark. Moist and smokey. It tasted like a good smoked clod but a lot more moist.
Cooled then smoked at 225° until it got bark. Moist and smokey. It tasted like a good smoked clod but a lot more moist.
Posted on 4/14/19 at 2:38 am to Fatboyzbro
Slow smoked chuck roast is great, I would never call it fake anything.
We cook it all the time when we dont need or want a whole brisket, the only difference is I wrap the chuck but never wrap brisket.
We cook it all the time when we dont need or want a whole brisket, the only difference is I wrap the chuck but never wrap brisket.
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