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Message
re: Just finished my first sous vide brisket - I need some advice
Posted on 2/20/22 at 9:31 pm to BottomlandBrew
Posted on 2/20/22 at 9:31 pm to BottomlandBrew
I've done this recipe many of times with great and consistent results. I just follow the direction and have had "Texan's" tell me this is very good brisket. I typically cut the flat from the point and take the flat out at 36hrs. Point stays in for 40-48hrs I do not use the rub and only salt and pepper
Brisket Process:
1.Dry Brine - Pat dry, then apply table salt only - 3/8 teaspoon per/lb. (store on wire rack in fridge for 24-72hrs). Got this ratio from the Amazin' Rib's website.
2.Sous Vide @ 154-155° F (36-48hrs) (touch of liquid smoke if you aren't smoking). I add a little fish sauce regardless but that's purely optional.
3.Cool in fridge (3hrs to overnight) or freezer, if in a hurry (1-2hrs, do not allow to freeze!).
4.Remove fat solids, filter juice (I keep this for a killer beef soup) and pat meat dry.
5.Apply BBQ rub to all sides (use Amazin' Rib's Big Bad Rub, plus bit of cumin, ground fennel seeds, paprika and reduced the chiptole/chili powder - I tweak this all the time). This rub adds no salt which is important b/c it's already added in the dry brine. LINK
6.Smoke @ 235-240°F for 3 hours. 1st hour 50/50 mesquite/hickory, 2nd hour 25/75 mesquite/hickory, 3rd hour hickory only.
7.Take out and allow meat to rest for at least 15min. (more is better). Keep wrapped in tin foil and a towel.
8.Slice and serve
LINK
Brisket Process:
1.Dry Brine - Pat dry, then apply table salt only - 3/8 teaspoon per/lb. (store on wire rack in fridge for 24-72hrs). Got this ratio from the Amazin' Rib's website.
2.Sous Vide @ 154-155° F (36-48hrs) (touch of liquid smoke if you aren't smoking). I add a little fish sauce regardless but that's purely optional.
3.Cool in fridge (3hrs to overnight) or freezer, if in a hurry (1-2hrs, do not allow to freeze!).
4.Remove fat solids, filter juice (I keep this for a killer beef soup) and pat meat dry.
5.Apply BBQ rub to all sides (use Amazin' Rib's Big Bad Rub, plus bit of cumin, ground fennel seeds, paprika and reduced the chiptole/chili powder - I tweak this all the time). This rub adds no salt which is important b/c it's already added in the dry brine. LINK
6.Smoke @ 235-240°F for 3 hours. 1st hour 50/50 mesquite/hickory, 2nd hour 25/75 mesquite/hickory, 3rd hour hickory only.
7.Take out and allow meat to rest for at least 15min. (more is better). Keep wrapped in tin foil and a towel.
8.Slice and serve
LINK
1
Posted on 2/21/22 at 9:13 am to NWHoustonTiger
quote:
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.
Should work as well... but sous vide at 140 won't.
Posted on 2/21/22 at 9:35 am to theantiquetiger
This is on the same level as mustard pickle pie, but this isn't an actual troll.
Posted on 2/21/22 at 9:15 pm to theantiquetiger
quote:
After I did the 24hr sous vide, I seared it with a torch
Please stop.
Next time put it on a smoker until it hits 205 or throw it in the oven or something.
Use a much cheaper cut of meat if you want to boil it and then hit it with a torch
Posted on 2/21/22 at 9:24 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?
To be fair I’ve done Chuck for 48 hours at 130 in the sous vide and the finished it on the Egg and it was amazing.
Plus all those drippings from the bag reduced with some red wine makes an amazing sauce
Posted on 2/21/22 at 9:30 pm to Nguyener
sous vide is not
which is 212 degrees
quote:
want to boil it
which is 212 degrees
Posted on 2/21/22 at 9:41 pm to t00f
K thanks
Posted on 2/22/22 at 10:02 am to jcmor23
quote:
take the flat out at 36hrs. Point stays in for 40-48hrs
quote:
Sous Vide @ 154-155° F (36-48hrs)
quote:
Cool in fridge (3hrs to overnight)
quote:
Smoke @ 235-240°F for 3 hours
quote:
Slice and serve
so...a week to cook one brisket?
Posted on 2/22/22 at 10:20 am 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.
what temp do your chuck at?
i did 130 and it was a little tough but the sauce was amazing so whatever.
did a higher temp, i forget what, and it came out like a good brisket
This post was edited on 2/22/22 at 10:22 am
Posted on 2/22/22 at 11:11 am to theantiquetiger
I've sous vide'd a brisket once. I smoked for 2 hrs low then sous vide at 156F for 72hrs. It came out fine. Not super tender but certainly not near as tough as my first normal brisket.
I did the sous vide because I needed it done in a real short window and wasn't going to be home most of the day of the event. It was pretty convenient having it ready to go exactly when I wanted.
I haven't done it since and prefer smoking all the way, but I wouldn't be opposed to doing it again if in that same situation.
I recently used the sous vide for pulled pork and may never do it a different way again. The way the fat rendered in the bag, mixed with the seasoning on the outside, and made its way into the meat was amazing.
I did the sous vide because I needed it done in a real short window and wasn't going to be home most of the day of the event. It was pretty convenient having it ready to go exactly when I wanted.
I haven't done it since and prefer smoking all the way, but I wouldn't be opposed to doing it again if in that same situation.
I recently used the sous vide for pulled pork and may never do it a different way again. The way the fat rendered in the bag, mixed with the seasoning on the outside, and made its way into the meat was amazing.
This post was edited on 2/22/22 at 11:19 am
Posted on 2/22/22 at 11:15 am to BallsEleven
quote:
I smoked for 2 hrs low then sous vide at 156F for 72hrs. It came out fine. Not super tender
I'm convinced you people are trolling.
Posted on 2/22/22 at 11:23 am to LNCHBOX
quote:
I'm convinced you people are trolling.
That's cool man.
It sounded pretty odd to me but I trusted the person who told me how to do it. Like I said, it isn't my favorite way to do it and probably won't do it again unless I'm in that same situation but it wasn't horrible.
Posted on 2/22/22 at 11:27 am to BallsEleven
quote:
That's cool man.
It sounded pretty odd to me but I trusted the person who told me how to do it. Like I said, it isn't my favorite way to do it and probably won't do it again unless I'm in that same situation but it wasn't horrible.
If I may offer some trustworthy advice, I would not take the advice of anyone that says to cook a brisket to 156 degrees.
Posted on 2/22/22 at 11:54 am to LNCHBOX
quote:
I'm convinced you people are trolling.
This thread has to be a running joke between someone here. No way people are consistently sous vide-ing briskets.
Posted on 2/22/22 at 12:41 pm to LNCHBOX
you dont start cooking your christmas lunch in november?
Posted on 2/22/22 at 12:48 pm to LNCHBOX
How much bacteria grows on the meat while sous viding at 140 for 72 hours?
Posted on 2/22/22 at 1:32 pm to kengel2
It's an anoxic environment in the bag, so there should be little to no bacterial growth during that time.
Posted on 2/22/22 at 2:52 pm to KamaCausey_LSU
quote:
It's an anoxic environment in the bag, so there should be little to no bacterial growth during that time.
I guess it is vacuum sealed. That article about the noodles got me worried.
Posted on 2/22/22 at 3:09 pm to theantiquetiger
My advice don’t do a second
Posted on 2/22/22 at 3:14 pm to theantiquetiger
This is a damn abomination.
See if you can find a deal on a new man card at your next yard sale.
See if you can find a deal on a new man card at your next yard sale.
This post was edited on 2/22/22 at 3:17 pm
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