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Sous vide brisket
Posted on 8/15/20 at 7:02 pm
Posted on 8/15/20 at 7:02 pm
I tried sous vide brisket again
Trimmed fat and Unconventional cut the long way
In the water for 30 hrs at 153F
Chilled and in the fridge overnight
Smoked for two hours
Trimmed fat and Unconventional cut the long way
In the water for 30 hrs at 153F
Chilled and in the fridge overnight
Smoked for two hours
This post was edited on 8/15/20 at 7:07 pm
12
Posted on 8/15/20 at 7:12 pm to Fatboyzbro
Looks fantastic! You're going to get a several downvotes from insecure people unwilling to try something new. Don't worry about it.
This post was edited on 8/15/20 at 7:13 pm
Posted on 8/15/20 at 7:25 pm to Fatboyzbro
Filters on food pics must die
Posted on 8/15/20 at 7:41 pm to Fatboyzbro
Did you start that on Tuesday? 
Where are the burnt ends?
Where are the burnt ends?
Posted on 8/15/20 at 7:51 pm to fatboydave
No, Wednesday. And I ate most of them while carving
Posted on 8/15/20 at 8:42 pm to Fatboyzbro
You just cooked a brisket for 32 hours. Let that sink in pumpkin!
Posted on 8/15/20 at 8:55 pm to Howyouluhdat
The duration was more like 60hrs. The active “cooking” time on my part was less than 3hrs. It is not a traditional method and my friends give me much grief. However, I am happy with the results. 
Posted on 8/15/20 at 10:04 pm to Fatboyzbro
Looks good. I've done the same but smoked before sous vide.
Posted on 8/17/20 at 12:46 pm to Fatboyzbro
quote:
The duration was more like 60hrs.
Posted on 8/17/20 at 12:55 pm to Lester Earl
quote:you're a miserable son of a bitch arent you?
Filters on food pics must die
Posted on 8/17/20 at 12:57 pm to Fatboyzbro
quote:
The duration was more like 60hrs. The active “cooking” time on my part was less than 3hrs. It is not a traditional method and my friends give me much grief. However, I am happy with the results.
i love that you got 14 downvotes (and counting) for doing something different even after posting pics of the whole process.
Posted on 8/17/20 at 1:21 pm to Howyouluhdat
quote:
You just cooked a brisket for 32 hours. Let that sink in pumpkin
No he didn’t. He wasn’t even around for 80% of it.
Posted on 8/17/20 at 1:27 pm to Fatboyzbro
I mean, looks good and all but 3 days to cook a brisket?
Posted on 8/17/20 at 1:35 pm to STrugglin
Do some of y'all still not understand how sous vide works?
Posted on 8/17/20 at 1:38 pm to STrugglin
Sous vide is my new food toy. Son got us a very good sous vide and it laid in the cabinet for 2 yeas recently while you tubing I came across that Guga guy and his sous vide everything channel. He made it look fun and easy so I ordered the big plastic tub and we been trying a few times. Got rib eyes down pat 2.5 hours at 130 then sear now that brisket looks legit and I will give it a try soon. IO bought one of those cheap whole ribeyes and cut it into 20 nice steaKS its been fun I even tried searing them with a propane garden tourch and It worked pretty good.
Posted on 8/17/20 at 1:45 pm to Fatboyzbro
How was it? Looks like it may have a different texture than normal smoked brisket....
Posted on 8/17/20 at 2:00 pm to Fatboyzbro
Why not smoke it for @4 hours and finish cooking in the oven. I've done it before when I didn't want to stay up all night.
Posted on 8/17/20 at 2:06 pm to BHS78
quote:
Why not smoke it for @4 hours and finish cooking in the oven. I've done it before when I didn't want to stay up all night.
How is is 2/3 of the way through 2020 and comments like these are still made in sous vide threads?
Posted on 8/17/20 at 2:25 pm to Fatboyzbro
I just was gifted a long cut like this. I may try sous vide like you.
How did it taste compared to traditional smoked brisket?
How did it taste compared to traditional smoked brisket?
Posted on 8/17/20 at 3:52 pm to SUB
SUB, Not quite enough smoke flavor, but better than in the oven!
I used a small amount of liquid smoke (mesquite) in the bag and mesquite chips on the grill. When I do the other half I will go longer with the smoke.
Texture was good. Not dried out (even better if you keep the juice from bag to use when serving)
Meathead at amazingribs suggests dry brine first
I used a small amount of liquid smoke (mesquite) in the bag and mesquite chips on the grill. When I do the other half I will go longer with the smoke.
Texture was good. Not dried out (even better if you keep the juice from bag to use when serving)
Meathead at amazingribs suggests dry brine first
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