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Started By
Message
re: Sous vide brisket vs smoker meltdown
Posted on 8/4/16 at 10:44 am to NEMizzou
Posted on 8/4/16 at 10:44 am to NEMizzou
I had the benefit of ignorance on my side for the very first one, but we never moved up to the toys on the Egg until we felt comfortable with the results we were getting doing it the hard way. Otherwise, you're just cheating. Even then, it's been hit or miss on whole packer briskets. Last Christmas was the only time I've ever done just a couple of flats, and they were pretty good.
I get where dude is trying to go with the road less taken, but any time Liquid Smoke enters the equation, then that immediately invalidates anything that comes after.
ETA: The thing I did different on this last one on the 4th of July, was I didn't Texas Crutch it after the initial smoke intake period of 5-6H. The bark was amazing. I did my burnt ends a little differently this time, as I doused it with salt & pepper and just a splash of the rub before putting them back on in a foil-covered Pyrex dish. I've usually followed the sauce method for the BEs, before.
The last Boston Butt I did, I didn't Crutch it, and it's likely the best I've done, too.
I get where dude is trying to go with the road less taken, but any time Liquid Smoke enters the equation, then that immediately invalidates anything that comes after.
ETA: The thing I did different on this last one on the 4th of July, was I didn't Texas Crutch it after the initial smoke intake period of 5-6H. The bark was amazing. I did my burnt ends a little differently this time, as I doused it with salt & pepper and just a splash of the rub before putting them back on in a foil-covered Pyrex dish. I've usually followed the sauce method for the BEs, before.
The last Boston Butt I did, I didn't Crutch it, and it's likely the best I've done, too.
This post was edited on 8/4/16 at 10:48 am
2
Posted on 8/4/16 at 10:48 am to VoxDawg
The guy doing BBQ on a computerized BGE acting all high and mighty about liquid smoke is 
worthy
worthy
Posted on 8/4/16 at 11:03 am to VoxDawg
quote:
I get where dude is trying to go with the road less taken, but any time Liquid Smoke enters the equation, then that immediately invalidates anything that comes after.
This does bother me, but since I have a grill I am just going to take his second suggestion and omit the liquid smoke and just smoke for 3-ish hours after to get it some actual smokey flavor. Still sounds a lot easier than doing an overnight cook given my setup. I'd like to try both to see how inauthentic the first one tastes.
And as to your first point, I'm all up for cheating if it gives me a great product
I do enjoy the challenge and fun of smoking a chunk of meat when I have a completely free weekend (and a stocked fridge), but I am definitely not above putting it in the water bath if that's a lot easier.
Posted on 8/4/16 at 11:09 am to CAD703X
I doubt care what method is used if it can get comparable results, but I'm biased because I use an electric smoker and have had some charcoal folks for years saying electric is unacceptable. So how about smoking for a few hours, finishing cooking sous vide, and then searing (or torching!) the outside when finished?
Posted on 8/4/16 at 11:32 am to TH03
Your reading comprehension leaves much to be desired.
Posted on 8/4/16 at 12:19 pm to Parrish
quote:
So how about smoking for a few hours, finishing cooking sous vide, and then searing (or torching!) the outside when finished?
At that point, wouldn't it just be much easier to keep it in the smoker until it finishes? My charcoal smoker changes very little in temp for hours on end. I would rather just keep cooking it in the smoker.
Posted on 8/4/16 at 12:23 pm to RedHawk
only real advantage to the sous vide method i can think of is time-saving.
you can throw it in a water bath and forget about it for 1-2 days then in 3 hours on a grill or in a smoker you can have a pretty decent brisket.
other than that i agree that if i'm goign to the trouble to get the smoker, wood & charcoal going you might as well drag a cooler outside filled with beer, a couple of cigars and enjoy.
you can throw it in a water bath and forget about it for 1-2 days then in 3 hours on a grill or in a smoker you can have a pretty decent brisket.
other than that i agree that if i'm goign to the trouble to get the smoker, wood & charcoal going you might as well drag a cooler outside filled with beer, a couple of cigars and enjoy.
Posted on 8/4/16 at 12:30 pm to CAD703X
The correct analysis.
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