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re: How long should I sous vide a brisket before smoking? Updated w/ Pics DONE!!!!
Posted on 2/6/17 at 5:24 pm to NEMizzou
Posted on 2/6/17 at 5:24 pm to NEMizzou
I would flip it around: smoke first, then SV
Most smoke flavor is absorbed by the meat within the first 2 hrs or so. After that not so much. I would make a quick smoke for 2-3 hours to get a good flavor and smoky outside, then finish in the sous vide until you hit your desired temp
Most smoke flavor is absorbed by the meat within the first 2 hrs or so. After that not so much. I would make a quick smoke for 2-3 hours to get a good flavor and smoky outside, then finish in the sous vide until you hit your desired temp
0
Posted on 2/6/17 at 7:46 pm to theantiquetiger
None dipshit
Posted on 2/6/17 at 8:32 pm to TigerBait2008
quote:
None dipshit
frick off!!! Cash me ousside!!!
Posted on 2/7/17 at 6:04 am to theantiquetiger
Bumped for updated pics in OP
Posted on 2/7/17 at 6:55 am to theantiquetiger
Dear God that looks good
Posted on 2/7/17 at 8:00 am to theantiquetiger
quote:
Bumped for updated pics in OP
I'm going with sous vide not making much of a difference. Vacuum sealing in the marinade probably made more of a difference in taste. Your smoke was still as long as a normal brisket smoke, which is odd since you brought the temp up considerably.
This post was edited on 2/7/17 at 8:01 am
Posted on 2/7/17 at 8:01 am to theantiquetiger
quote:
Look at that smoke ring!
The most unimportant and overrated aspect of BBQ, but congrats.
For the doubters, it's simply a reaction between the nitric oxide in smoke and the myoglobin in the meat. Literally does nothing for flavor and is in no way indicative of a well smoked meat
LINK
LINK
This post was edited on 2/7/17 at 8:10 am
Posted on 2/7/17 at 8:09 am to TH03
quote:
The most unimportant and overrated aspect of BBQ
BBQ =/= Smoking.
You don't get smoke rings with BBQ'ing
Posted on 2/7/17 at 8:11 am to theantiquetiger
Check my edit with the facts. Smoke rings do nothing and don't indicate a well smoked meat vs a poorly done one.
Posted on 2/7/17 at 8:13 am to TH03
A link on the internet, it must be true!!!
I am guessing all the smokers, judges of contest, chefs, etc, must have been wrong for all these years.
Second link authored by someone named "Meathead Goldwyn". He wrote the bible (or Torah)on smoking
I am guessing all the smokers, judges of contest, chefs, etc, must have been wrong for all these years.
Second link authored by someone named "Meathead Goldwyn". He wrote the bible (or Torah)on smoking
This post was edited on 2/7/17 at 8:17 am
Posted on 2/7/17 at 8:15 am to theantiquetiger
Anecdotal evidence, it must be true!
It's a chemical reaction dependent on the NO level in the smoke produced by whatever wood you're burning. That's a fact so deny all you want.
You can have shitty dry meat with a beautiful smoke ring or delicious juicy meat without it. Makes no difference to anything but appearances.
It's a chemical reaction dependent on the NO level in the smoke produced by whatever wood you're burning. That's a fact so deny all you want.
You can have shitty dry meat with a beautiful smoke ring or delicious juicy meat without it. Makes no difference to anything but appearances.
This post was edited on 2/7/17 at 8:17 am
Posted on 2/7/17 at 8:32 am to CHEDBALLZ
quote:
Probably should have smoked it first and finished it off sous vide
That's probably how I would do it. Smoke it for 5-6 hours then sous vide for a day.
Posted on 2/7/17 at 8:37 am to colorchangintiger
quote:
That's probably how I would do it. Smoke it for 5-6 hours then sous vide for a day.
But you will not get "bark" that most are looking for with only 5-6 hours, unless you gonna smoke it at a higher temp (I might be wrong).
It was nearly 10 hours before my "bark" started forming.
Posted on 2/7/17 at 8:38 am to theantiquetiger
quote:
I am guessing all the smokers, judges of contest, chefs, etc, must have been wrong for all these years.
Contests look for presentation. The smoke ring is part of that. You can get the similar look from using curing salt in a brine.
There are some people that use electrics that produce decent briskets that do not get any smoke ring at all because the reaction doesn't happen in an electric.
This post was edited on 2/7/17 at 8:39 am
Posted on 2/7/17 at 8:45 am to theantiquetiger
quote:
But you will not get "bark" that most are looking for with only 5-6 hours
true
Posted on 2/7/17 at 8:54 am to theantiquetiger
quote:
look at that smoke ring
You mean rub ring.
Posted on 2/7/17 at 10:35 am to Tiger Ryno
quote:
You mean rub ring.
Not to be a dick, but yeah. That's not a smoke ring to brag about.
Posted on 2/7/17 at 10:41 am to theantiquetiger
Did you marinate in Italian Dressing? Kinda looks like it.
Posted on 2/7/17 at 11:06 am to Count Chocula
quote:
Did you marinate in Italian Dressing? Kinda looks like it.
Never, it chemically cooks the meat.
Posted on 2/7/17 at 11:17 am to theantiquetiger
No, BBQ is smoking. Grilling is not BBQ'ing. BBQ flavoring is not BBQ. BBQ is low and slow with smoke.
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