Sous Vide and Smoked Brisket
ฝัง
- เผยแพร่เมื่อ 25 มี.ค. 2020
- Sous Vide brisket for 24 hours then finished it in the smoker for another 2 hours.
Song track:
Aso - Seasons [Chillhop Essentials]
Green Mountain Grill Pellet Smoker
Equipment used to record:
A7riii
www.amazon.com/Sony-a7R-Mirro...
16-35mm 2.8 GM Lens
www.amazon.com/Sony-16-35mm-F...
Edelkrone Slider
edelkrone.com/pages/bundles
Knife:
Masahiro Chef knife 9.4 in
www.amazon.com/Masahiro-Gyuto... - แนวปฏิบัติและการใช้ชีวิต
This video is the exact style I wanted. Super super helpful. Short and sweet video with essential info
Most cinematic brisket video I've ever seen.
Short and sweet and to the point. NO BS. Looks amazing! THANKS
Thank you!
Looks so good!!! I am cooking, as I type, your exact recipe. Just done 24 hrs in SV and now just about to put it in the smoker. Thanks heaps Dexter from Sydney, AUS. Love your video.
Wow. This was just beautiful!
Thank you!
I’ve been watching a lot of these sous vide cooking briskets. Yours is the best because quiet nice music and got your point across. Can’t wait to try!
This is the worst and backwards. Reverse all the steps but let it rest for atleast 10 hours
@@danamcwhite can you break that down? You smoke x2h @225F and then sous vide x24h @155F?
What do you mean by “rest” 10 hours? You mean keep at 150 in sous vide for 10 more hours? Or what?
And saying this is “worst” seems harsh. I’ve been trying to sous vide a brisket, a my best results both ways have been a solid 6 out of 10
Awesome!
One of the best looking briskets I've seen sous vide
Thank you!
Beautiful 👌
Thank you!
Wow.... I just bought a sous vide.... now I need a smoker apparently!! That looks fool proof and delicious!
It works really well with pork shoulder for perfect pulled pork as well. I like to smoke but I'll sous vide first if it's for a picnic or something. You can time the sous vide easily, smoke before you leave, and it's perfect every time. Nobody every complains.
I watched guga smoked and then sous vide. It didnt turn out well. Then, someone commented, it should be the other way sround. Sous vide first then smoke just like this video. Prople said its the best brisket ever! Ive been doing sousvide since watching guga 5 or 6 yrs ago but never did brisket. Then, I saw a short video of Texas Big BBQ brisket. It was the best brisket Ive had. So, today I sent my husband to Lowes to buy a smoker. I cannot wait to do this :--))
Looks delicious
Thank you!
Nice video.
What temp and for how long did you sous vide?
If you want a smoke ring. Smoking for 2-3 hrs first then sous vide works well. Great video
Nice one 👍. Serving suggestions in the next video 😉
What do you do without a smoker?
Can a smoke ring not form because it was cooked sous vide before the smoking?
What temp did you sour vide it
What temp?
Did you do anything extra to get that nice bark post smoke? usually I see sous vide & smoked briskets w/less crusty barks so they'd have to blow torch it or something. Also d id you apply any extra rub post sous vide? Delicious looking brisket btw!
Just patted down the brisket with paper towels until it was really dry, but nothing different from this video. The Green Mountain Grill Davey Crocket is a smaller chamber and produces better bark because of that. At least from what I have seen compared to my bigger smoker.
@@ReelNW just went back to this video bc I'm wanting to sous vide/smoke a brisket this weekend, was there any chill/ice bath before the smoke?
@@vincentnguyen5049 Only thing I did was Just pat down the brisket with paper towels until it was really dry then put it in the smoker right away.
@@ReelNW thanks!
@@ReelNW wouldn’t spraying it contradict you patting it down dry before smoking? Looks amazing btw!
What was your smoking temperature? I did the same with 250F when smoking but it's a bit dry.
225 degrees
@@ReelNW thank you!
i did one on 180-220 for about 18 hours and it game out incredible. my 225 was a bit dry and prob on too long
Whats the temp on the smoker and sv?
Great questions which I knew too
I'm going to try 140 on SV
225 for the smoke
I’m sorry,
What was the temperature of the Sous Vide?
155 degrees
Would I keep it at same time and temp if I kept it whole?
Yes
I’ll try seasoning and smoking to I.T. of 140°-150° first, then sous vide to 203°, hit it with a torch to bring the bark back. Just need to use less salt than normal smoking for sous vide. This was inspiring, thanks!
I don’t think sousvide can make it to 203. I could be wrong but I wouldn’t trust the plastic bag to that temperature either even if it does 😂
you dont need to sous vide to 203, sous vide at 155 for around 15 hours and time renders all the fat at the lower temp. there is a vid on youtube for this recipe
darren, do you think smoking till it gets a bark at around 150 and then sous vide would be best? if so, what temp a d how long in sous vide?i
What temp was the sous vide set at?
Did I miss that?
155 degress
Well done sir
Thanks Craig!
Temp on your joule?
@@manironlafradez3570 155 degrees
can u smoke it a couple more hours longer for more smoke flavour? lets say 4 or 5 hours instead of 2? Will it make a difference?
yuko yuri , I’m sure you can, I’ll try it next time and let you know!
@@dgphotography6688 thank you so much
I usually smoke it for 4 hours, I think that’s the maximum amount of time the meat will take flavor from the smoke
Someone did an experiment where they compared a 2-hour smoke after sous vide to a full 12-hour smoke.
They said the smoke was identical in both.
No words
Can you do this with a 4 pound brisket?
Yes you can!
I just smoked my briskets for 6 hours and then bagged and sous vide I'm waiting for him to come out in about 10 hours and see what I have and I guarantee it's going to be good
What temp is sous vide set at, please?
155 degrees
@dexterg619 will try this temp, thank you
I sous vide before smoking regularly that kind of bark in 2 hours? what’s really going on?
is it just me or where are the temps
what was temp after you smoked it? doesnt the extra cooking dry it out?
I feel like doing that process in reverse would be better. Maybe smoke for 4 or 5 hours then finish up in the SV. Cause I think once its already cooked, its not going to take much smoke doing it that way
Could I smoke first the put it to Sous vide
What temperature Sous vide?
Yeah what temp
@@ernburn21 Aha. I see 155 on the thermometer screen @0:16. I've done that temp for 36 hours and it dries out too much for me. Some folk say the longer cook renders the fat and makes it more tender, but... I will try 24 hours again. All the best.
@@mr.f8810 Thanks man, setting one up right now for Sunday. I've done 24 hours at 155° came out really good but would have liked it a tiny bit more tender and pink. Maybe 26 hours?
@@ernburn21 The TH-cam Ballistic BBQ guy has done 48 hours @ 130 degrees had a more medium rare color. I am beginning to think that longer sous vide cooks at higher temps is not working for me consistently personally. My next time out will be lower temp: Either 48hours @ 130 or 36 hours @ 145. I want a process that gives consistently no matter what luck of the draw you get from the store. I hope yours turns our well.
@@mr.f8810 Ok awesome. Think I'm going to drop the cook temp as well
Interesting method. It got a bark but from the cut sounded "Crunchy" second no smoke ring. I think a better method using Suis Vide is to fully smoke it and then use the Suis Vide to keep the rest he brisket for 10 to 14 hours.
That works but the bark isn't the same. If you want a true smoke ring just do the whole thing in the smoker. Myron Mixon has a perfect, easy to follow recipe. This I think is an easy way, maybe RELIABLE is the word I'm looking for... takes the risk out of it. My wife doesn't like it too smokey anyway.
This is what I’ve done. Now trying 3 hour smoke first, then sous vide for 24 hours to render/cook, then 2 hours after sous vide to get bark back. Hoping it doesn’t dry out.
@@dmbsituation Let me know how it works out
Pretty sure you should smoke first then sous vide. Once the meat goes over around 150-160 the meat doesnt absorb much smoke flavor.
Probably smoke for two hours, sous vide for 24 hours, and then throw it in an oven or back on a grill/smoker to bring back the bark? Interesting thought.
Nice knife...not for this job though.
Good job looks very nice
No sous vide temp
You could have separated the point and the flat rather than just staight chopping in half.
Thanks, I hate it.
Tell the truth, you went to a bbq joint and bought a whole brisket and swapped it with the original. I want proof. Next time, record the whole 24 hrs sous vide and 2 hrs smoke.