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re: Just finished my first sous vide brisket - I need some advice
Posted on 2/17/22 at 9:22 pm to theantiquetiger
Posted on 2/17/22 at 9:22 pm to theantiquetiger
This may sound silly because I don't do sous vide but why wouldn't you take it to 180-185 in the bath then finish it on a 325 degree pit?
1
Posted on 2/17/22 at 9:27 pm to GeauxTigers0107
I think the idea is that the meat doesn’t absorb smoke after it’s cooked, which is why you smoke first, but I would still smoke it first and then sous vide it at a much higher temp.
Posted on 2/17/22 at 9:33 pm to theantiquetiger
Lol. U know what’s up.
Posted on 2/17/22 at 9:35 pm to theantiquetiger
The animal that died to provide you that cut of beef should haunt your house because you raped it’s corpse.
Posted on 2/18/22 at 2:07 am to theantiquetiger
It has to be frustrating to spend money on a big piece of meat like that and not get the results you were hoping for.
I don't know anything about sous vide brisket. I would try mastering classic smoked brisket first, especially the trimming part.
I don't know anything about sous vide brisket. I would try mastering classic smoked brisket first, especially the trimming part.
Posted on 2/18/22 at 4:38 am to theantiquetiger
Preferred customers would get a better piece of meat
Posted on 2/18/22 at 6:52 am to theantiquetiger
You really Hope Solo'd that brisket
Posted on 2/18/22 at 7:04 am to theantiquetiger
Looks like absolute garbage. But as long as you enjoyed it
Posted on 2/18/22 at 7:12 am to theantiquetiger
How much salt did you use? It looks cured, like pastrami.
Posted on 2/18/22 at 7:31 am to theantiquetiger
quote:
I actually had to cut in half after I smoked it for two hours, because I didn’t have a bag big enough. I sous vide’d (if that’s a word) it for 24 hrs @ 140 deg. I watch “Sous Vide Everything” on YouTube, I followed his directions.
Serious question, why sous vide a brisket? It doubled the time, could have just left it on the smoker and been done with it.
Posted on 2/18/22 at 7:44 am to theantiquetiger
quote:
just the texture is off
The internal will never be like brisket unless you cook to a temp at which the fat and tendon is rendered into the meat. Internal between 197°-203° is what I’ve seen.
Start poking at 195° internal and poke every 20 minutes after until smooth like butter
Posted on 2/18/22 at 8:11 am to AbitaFan08
quote:
The animal that died to provide you that cut of beef should haunt your house because you raped it’s corpse.
Posted on 2/18/22 at 8:13 am to theantiquetiger
quote:
the texture is off.
This is my experience with most meats cooked via sous vide. It’s not a turn off, but it’s definitely a different texture than grilling or smoking produces.
Posted on 2/18/22 at 8:41 am to kengel2
quote:
It doubled the time, could have just left it on the smoker and been done with it.
I haven't tried to sous vide one because I don't really have a container big enough for it, but you wouldn't have to attend to it much while it is in the water bath. You would only need to check water level every 12 hrs or so.
Posted on 2/18/22 at 8:41 am to theantiquetiger
I've done a sous vide brisket before and it came out amazing... but it was about the opposite of what you did. I did sous vide first at 185 for 24+ hours and then smoked it for 4 hours to get the internal temperature up even more. You have to render a brisket and a medium temp sous vide isn't going to work.
Posted on 2/18/22 at 8:48 am to Saskwatch
quote:
I haven't tried to sous vide one because I don't really have a container big enough for it, but you wouldn't have to attend to it much while it is in the water bath. You would only need to check water level every 12 hrs or so.
I bought a cheap Igloo ice chest at Walmart and cut a hole in the top for the sous vide. It's great at holding the temperature and you don't have to worry about evaporation.
Posted on 2/18/22 at 9:07 am to theantiquetiger
quote:
just the texture is off.
quote:
140 deg
quote:
brisket.
You're retarded
Posted on 2/18/22 at 9:21 am to theantiquetiger
I love a lot of what guga does but this is off. First he didnt show where he got the brisket from....Probably because he ought it from Grand Western which regular beef starts at like 200 and waygu at 400. There is no way the fat rendered at 140....
Posted on 2/18/22 at 9:22 am to theantiquetiger
quote:
I watch “Sous Vide Everything” on YouTube,
Is that the dude that did one for 31 days at 130?
Posted on 2/18/22 at 9:27 am to theantiquetiger
quote:
I need some advice
Don't do this again
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