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re: Just finished my first sous vide brisket - I need some advice
Posted on 2/18/22 at 9:43 am to theantiquetiger
Posted on 2/18/22 at 9:43 am to theantiquetiger
quote:About 24 hours.
How long did you sous vide?
quote:Yes.
And I’m guessing you smoked to 195 internal temp
0
Posted on 2/18/22 at 9:49 am to theantiquetiger
quote:
need some advice
Chop it up and make a chili
Posted on 2/18/22 at 10:14 am to theantiquetiger
Sorry, not trying to flame but I have to ask did you understand what you were watching in the video or understand what he was trying to accomplish? He was shooting for a mid-rare brisket that would give him more of a steak like texture.
To each his own but I have zero interest in eating brisket this way. He smoked it, then cooked it sous vide for 24hrs @ 131 degrees, which for him worked out because he got what he wanted. But not for you because it appears you were looking for a more traditional texture.
Next time you need to up the water temp, or not waste ano extra 12hr of you life doing something for 24hrs that could be done in 10-12 and get the desire results yu were looking for.
To each his own but I have zero interest in eating brisket this way. He smoked it, then cooked it sous vide for 24hrs @ 131 degrees, which for him worked out because he got what he wanted. But not for you because it appears you were looking for a more traditional texture.
Next time you need to up the water temp, or not waste ano extra 12hr of you life doing something for 24hrs that could be done in 10-12 and get the desire results yu were looking for.
Posted on 2/19/22 at 8:36 am to VABuckeye
quote:
In Texas, your man card would be revoked
Who gives a frick? Traditions are boring and rules are meant to be broken. OP tried something new and is wanting to improve. I applaud that.
OP, everything I've ever seen does the sous vide first and then finishes on the smoke. I'd try and sous vide it above the stall temp and then throw on the smoke for a few hours.
If doing it your way, you need a longer bath time. Like 48-72 hours. I know the difference between 24 hour chuck and 48 hour chuck is night and day.
Posted on 2/19/22 at 8:39 am to BottomlandBrew
I would suggest OP was an expensive troll post.
Posted on 2/19/22 at 7:38 pm to theantiquetiger
Just doesn’t sound like brisket and sous vide belong in the same sentence
Posted on 2/19/22 at 8:56 pm to Rohan Gravy
quote:
Rohan Gravy
Posted on 2/19/22 at 9:57 pm to tduecen
quote:
Preferred customers would get a better piece of meat
It does look like a bad cut. Also it's severely undercooked. Which is obvious of course.
Posted on 2/19/22 at 10:12 pm to BottomlandBrew
quote:
If doing it your way, you need a longer bath time. Like 48-72 hours. I know the difference between 24 hour chuck and 48 hour chuck is night and day.
Help me understand why you'd commit to this length of cook when you can just smoke it at 250 for 12 hours and get the best results possible?
Posted on 2/19/22 at 10:16 pm to theantiquetiger
I’m a huge sous vide guy. Will die on that hill. I will never use it on a brisket.
Posted on 2/19/22 at 10:50 pm to Chucktown_Badger
quote:
Help me understand why you'd commit to this length of cook when you can just smoke it at 250 for 12 hours and get the best results possible?
Why not? You can cook a cut of meat many different ways. For example, pastrami isn't made in 12 hours. It takes days. So why the hate on the long sous vide time? Sous vide takes all of 10 minutes to prep, then you walk away for the rest of the cook. I thought we were over this argument a decade ago.
Look, I love a traditional smoked brisket. A lot. That doesn't mean I don't look for other ways to cook brisket.
Posted on 2/19/22 at 11:43 pm to BottomlandBrew
So you're looking to invest more time for an inferior result? More power to you, I guess.
This post was edited on 2/19/22 at 11:44 pm
Posted on 2/20/22 at 3:05 pm to BottomlandBrew
quote:
Look, I love a traditional smoked brisket.
A lot.
That doesn't mean I don't look for other ways to cook brisket.
I bet you’ve tried putting the seasoning on top of the crawfish after you boiled them.
Your pastrami example is a strawman argument
Some things just don’t need a drastic change in cooking methods.
Steaks, I can do on the grill or in a pan stove top and they come out perfect.
No need to sous vid or reverse sear bullshite
This post was edited on 2/20/22 at 3:14 pm
Posted on 2/20/22 at 4:37 pm to Rohan Gravy
Particularly a tough cut of beef like brisket. If it doesn't hit the magic temperature it's not a good product.
Posted on 2/20/22 at 4:54 pm to VABuckeye
OP can’t be stupid enough to sous vide to 140 and blow torch the thing and think it will take it to 205 and come on here and say what did I do wrong.
Posted on 2/20/22 at 5:01 pm to t00f
quote:
OP can’t be stupid enough to sous vide to 140 and blow torch the thing and think it will take it to 205 and come on here and say what did I do wrong.
The same OP that spent $40/lb on a piece of shite cut of meat he thought was “wagyu” and then came here asking posters to “rate his meat”?
Nah. He couldn’t be that stupid.
Posted on 2/20/22 at 5:50 pm to t00f
quote:
OP can’t be stupid enough to sous vide to 140 and blow torch the thing and think it will take it to 205 and come on here and say what did I do wrong.
i mean the guy buys used underwear at garage sales on the weekends
Posted on 2/20/22 at 5:50 pm to Deactived
This post was edited on 2/20/22 at 5:51 pm
Posted on 2/20/22 at 5:55 pm to LSUBoo
quote:
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.
Bradley Robinson cooked a brisket using the inverse of this technique - he smoked it to temp like he normally does, then used sous vide for the extended rest. Results looked amazing.
Chuds BBQ: Brisket w/ Sous Vide Rest
This post was edited on 2/20/22 at 8:04 pm
Posted on 2/20/22 at 9:09 pm to Chucktown_Badger
A couple things about my argument:
A) time =/= work. I don't know why this always comes up in sous vide threads.
B) How do you know it's an inferior product? Obviously OPs is, but if done right, could it be just as good or better? I don't know, but I'm always down for experimenting. I don't think we should knock people for trying something new.
Trolling is an art. Maybe with some more practice you can catch someone on your hook. I believe in you.
A) time =/= work. I don't know why this always comes up in sous vide threads.
B) How do you know it's an inferior product? Obviously OPs is, but if done right, could it be just as good or better? I don't know, but I'm always down for experimenting. I don't think we should knock people for trying something new.
quote:
Rohan Gravy
Trolling is an art. Maybe with some more practice you can catch someone on your hook. I believe in you.
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