This is my second sous vide cooker th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I don’t know why you would cook meat any other way. This model is more compact and quieter than our older version that this one is replacing. We have done creme brûlée, cookie dough and tons of meat. They all come out perfect every time. I recommend this to EVERYONE. The app is great and easy to use. It stays at a consistent temperature. This model is extremely quiet. I just love it. We also have the anovo sous vide cooker 16L box thing and this fits inside that which is great because I can store them together. I just love that I can set this and walk away to deal with the rest of dinner.
Yep, I got the Anova Sous Vide cooker on sale for Father Day discount of $115 dollars. I just recently cooked a corned beef brisket that was on sale for $11 for 36 hours at 135F. I was able to cut through it with my fork it was so tender. I've even bought cheap chuck steaks and put them in there for 4 hours and they come out like a nice strip steak with even more the beefy flavor. Love the sous vide life.
Yesterday, I picked up a 2 pound brisket from Publix and I have it on a 48 hour sous vide cook. It should be ready Saturday (01/02/16). I can't wait to try it out!
This looks amazing--can't wait to try it. I was curious if anyone out there has tried searing the brisket before putting it in the bag. I imagine it would need another searing afterwards since it would obviously not be anywhere near crisp on the outside, but maybe it would add some extra flavor.
I came aware of Sous Vide about a year and a half ago, once you get over the fact that you are cooking a piece of meat in a water bath, its really a neat way to do some things! Gee think about it, you can have brisket sandwiches in the middle of winter when the temps outside is around 0 deg F!! That is a really good thing !!
Got a sous vide machine for Christmas. So far I made a ribeye and rack of lamb, both came out great. Next on my list is tri-tip and a brisket. Keep up the good videos and happy new year!
Amazing! I've heard of the method, and seen a couple of demos, but never such a graphic demonstration of what it can really do. A medium rare brisket should be about as tender as a mouthful of rubber bands. To see it like this just blows everything right out the door!
Nice vid! For a finish and to get your Maillard on and some smoke, you might try a few minutes in a stupid hot smoker (>400) with a couple of chunks of pecan for a few minutes on each side (ok, I guess that's called a grill). If you rapid chill it in an salted ice bath (meat still in the bag) before the smoke, you can leave it longer (4 0 minutes or so) and it develops a nice bark. I've done this with chuck that was bagged for a little better than 24 hours @ 60C and it's off the chain!
Have read a lot on s/v and combining with grilling and just about to start doing this myself properly. I love bbq/grilling on it's own but I can see when cooking for loads of people this really comes into its own - and as for steaks = perfection!
Hi guys. Really enjoyed the video. I LOVE brisket Po Boys, just not with BBQ sauce. Only mayo, S and P, and raw onions. I know: it's un American:) But the pallet wants what the pallet wants:) Here's one for ya :) (as I'm new to Sous Vide-ing. I had PERFECT success with a 2 1/2 lb. chuck roast. I cooked it for 49-50 hours, on 133F. It was medium rare, and THE most delicious, flavorful, tender piece of meat we have EVER tasted! I made a little sauce from the drippings. I sautéed 2 tbls. of minced onions, 1 tsp. minced garlic in a little EVOO, then added the drippings, from the bag, 2 tsp. Worchester sauce, 1/2 cup Chardonnay, a pinch (1/4 tsp.) of tarragon, and 1 tbls. of "better than bouillon" (this stuff rocks!). I reduced it by 1/2, added a nob of butter to thicken, and ..........OMG!!!!! We never made it to the table! We just stood in the kitchen, taking alternate bites, with a little drizzle of sauce. HEAVEN! :) The sauce is like a béarnaise / Jus.
I first learned the sous-vide method from Foodwishes, as well as how to do it McGyver style with just a pan of water, ziplock bags and a thermometer. Works wonders on smaller portions of duck and steak, but this demo on something like a brisket is something else! The result looks amazing beyond belief, might get me a real sous-vide apparatus. Great vid Greg!
DonPandemoniac I'm telling you Don. I really resisted picking up a unit and believe me, I am soooo glad I did! They do have a place in the "Normal Joe's" house.
Dude! I know this is an older video, but wow you really had some great shots in this! The Brisket slicing and then the cinematic sandwich focus shift was epic! Awesome awesomeness! So after our conversation last night I got interrupted and had to come back to watch this today. You nailed it! I need to talk to you some more about the charts and pasteurization times etc. Outstanding video and cook, brother!
I have been doing ribs sous vide for the last year with GREAT results. Meat does not absorb any more smoke after a few hours anyway. So I smoke it low at 200 for about an hour. Then I seal it in with dry rub and sous vide for about 36 hours. Refrigerate them until ready for people to eat. Throw them on a hot grill and hit them with BBQ sauce. Best chew you have EVER had on a rib and if allowed, would win every BBQ rib competition in the world. I look forward to trying brisket sous vide. Pulled pork comes out AMAZING also.
Have had the brisket in the bath since last night, can't wait for it to come out Saturday night. I opted for a brisket that had less of the fat cap on it - hope it'll come out just as juicy as yours. Thanks for the video.
Never thought you could use sous vide to make a tender, juicy brisket (or any other kind of meat for that matter.) but I have to say, that brisket turned out pretty good. That's definitely a good trick to know if you don't have a smoker. Great demo Greg!
Greg, that is a cooking technique that I have never used but it looks wonderful. I'll have to try this when I grow up...lol! Great video and thanks for sharing this!
That was amazing Greg!! That sure isn't a Texas Brisket, but I sure would eat it. Good think I just had lunch or I'd be really hungry right now!! LOL I need to get one of those Sous Vide machines.
Greg, you never disappoint my friend! Got a new Weber for Christmas. Now to pick up some of the cool hardware that you use with yours! Merry Christmas!
I am loving this video ad your comment on when McD used beef fat for fries was excellent. They use to taste great. I am going to try a version of this curing a brisket for a couple days and then smoking for 1 hr and then sous vide for 2 days.
My Anova is on its way. Can't wait to try this out. A tip from a top chef (the guy from the Fat Duck) : put some staranis on your onions when browning them ;)
Oh brother man ! I can not WAIT TO DO THIS ! ! ! Im slobbering all over my desk here at work and its only 8 am. Great work man! Im really stoked that you liked the sous vide cooker, If I only turned on person on to it, im very pleased it was my brother Greg! Cheers my friend, killer Sammy, and even "bitch'ner" brisket my friend. C H E E R S !
Ballistic BBQ Thanks Greg, This recipe looks delicious ! I'm Definitely going to try it. Only difference is I'm going to trim all that fat off and then sear it. I'm so damn picky ! Great job on all your vids. They are as clear as standing in front of you watching. Only I wish I can smell the awesomeness.
If you really want to Geek out, dry age the meat then clean it up and cold smoke it. Add some pepper (Salt after removing from the water bath). Circulate at 130f to 134f for 36 to 48 hours (I personally prefer the texture of a shorter cook time and higher temp). Dry the meat, salt (I add some Paprika for color), then torch to get a really crisp crust. Pro tip, a bit of bacon fat in the bag adds some great flavors and changes the textures a bit.
nice video. the most simple way to do brisket yet. i would like to know what difference would it make if i did it for 24 hours instead of 48 hours. thanks!
Hello and Happy Holidays! I had a question on cooking brisket in my Anova Pro. I'm cooking an 11lbs brisket that had to be cut in half to fit into the Anova tub. My question is should I create a gap between the bottom of the tub and the brisket? As it stands now, that piece of meat is flat to the bottom of the tub. I did create a gap between the two pieces of meat. I've never seen this addressed on any Sous Vide video. Appreciate any reply!
Love your videos! Question - why not smoke the brisket after the sous vide to impart some smoke and skip the griddle top sear? I would think you'd still get the tenderness of the sous vide cooking and the nice "bark" from the smoker?
It seems like the temperature isn't high enough to convert the collagen to gelatin, but then again, I've never experimented with 48 hour cook times. Looks delicious though.
To quote Horatio Cane (CSI; Miami)... "So the question becomes, expensive espresso machine, or Sous Vide"... My answer; BOTH! Bet they'll compliment each other! heh heh.
How do you think it would turn out if you smoked it first, to 135 or 140 internal temp, then hold it at that temp via Sous Vide until the cook is complete
To give the brisket the smoke flavor I would think smoking for about 4 hours first then, place in vacuum bag then, into the sous vide for 48 hours to finish then, to the grill either open flame or griddle type to give the sered bark coating. Make my mouth water.
Mike Schmidt I've read about people doing the sous vide first and then smoking for about 3 hours... I'm going to have to experiment. Thanks for the comment!
Yep, sous vide is pretty amazing. And the machines cost less than $200 now. I've amped mine up even further by using a blowtorch instead of a grill to sear at the end. That way, you can get a really dark, crispy/crunchy charred crust on the outside, without further cooking the inside.
Ballistic BBQ I initially bought a small culinary butane torch, designed for creme brûlée. But it was nowhere near strong enough, tiny flame that took way too long to char meat dishes. So I then bought the Bernzomatic TS8000 propane torch after many recommendations form sous vide fanatics; it's an epic torch, I love it.
OMG! That was great...but why did you cut that sandwich in half!! lol I know...anyway - I smoke out, but am always looking for new methods and techniques...this was truly amazing and will try some day! Thanks for posting...BTW - what kind of griddle are you using?
Medium Rare Brisket?!? Your crazy man....Wait...Never mind...That is Genuis! haha! Looks like corned beef - GREAT VIDEO! I have never seen this before and I had thought I seen a lot - Ballistic BBQ What is the flat top you grilled the onions on?
GqueBBQ Thank you Jason! That is a MoJoe Griddle. Fun to cook on and it comes with screw in legs, so you can set it up over a campfire or fire pit. I have a link in the description box.
As someone with little-to-no experience with sous vide, this is my reaction upon watching: it appears the idea is to vaccuum-seal the meat ("sous vide" = "under vaccuum"), and the water bath is to keep it at an even 130 degree temperature for that period of time. Would this method work, I wonder, if we vaccuum-sealed the brisket and simply used a convection oven to keep a steady 130 degree temperature? Heck, perhaps you could even place it in a cast iron dutch oven and keep the iron pot set to that temperature, to ensure the inside is evenly treated at that steady temperature for the whole time.
Also, a quote from Wikipedia's article on sous vide: "Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[6] Generally speaking, food that is heated and served within four hours is considered safe, but meat that is cooked for longer to tenderize must reach a temperature of at least 55 °C (131 °F) within four hours and then be kept there for sufficient time, in order to pasteurize the meat."
I'm not doubting that the slow-cooking pasteurizes the meat. It sounds as though it may be a greater concern to store it for a long time *after* it's cooked.
What would be the point of vacuum seal the brisket if you're not gonna place it in a water bath? Also, immersion circulators have highly accurate temperature controllers that are just not possible to get with an oven, plus water is a much better heat conductor assuring a constant 130 temperature through the entire piece of meat. This type of precise slow cooking it's only achievable with Sous Vide method.
jmw1386 Because I had never done brisket, or this long of a sous vide before and I really wasn't sure how much would render during the cook. Next time I will cut more of the cap off. That being said... It tasted really good!
This is my second sous vide cooker th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I don’t know why you would cook meat any other way. This model is more compact and quieter than our older version that this one is replacing. We have done creme brûlée, cookie dough and tons of meat. They all come out perfect every time. I recommend this to EVERYONE. The app is great and easy to use. It stays at a consistent temperature. This model is extremely quiet. I just love it. We also have the anovo sous vide cooker 16L box thing and this fits inside that which is great because I can store them together. I just love that I can set this and walk away to deal with the rest of dinner.
Yep, I got the Anova Sous Vide cooker on sale for Father Day discount of $115 dollars. I just recently cooked a corned beef brisket that was on sale for $11 for 36 hours at 135F. I was able to cut through it with my fork it was so tender. I've even bought cheap chuck steaks and put them in there for 4 hours and they come out like a nice strip steak with even more the beefy flavor. Love the sous vide life.
Yesterday, I picked up a 2 pound brisket from Publix and I have it on a 48 hour sous vide cook. It should be ready Saturday (01/02/16). I can't wait to try it out!
+Derrick Orlando ...AND????
+Derrick Orlando how as IT!?
Great!
This looks amazing--can't wait to try it. I was curious if anyone out there has tried searing the brisket before putting it in the bag. I imagine it would need another searing afterwards since it would obviously not be anywhere near crisp on the outside, but maybe it would add some extra flavor.
I came aware of Sous Vide about a year and a half ago, once you get over the fact that you are cooking a piece of meat in a water bath, its really a neat way to do some things! Gee think about it, you can have brisket sandwiches in the middle of winter when the temps outside is around 0 deg F!! That is a really good thing !!
Got a sous vide machine for Christmas. So far I made a ribeye and rack of lamb, both came out great. Next on my list is tri-tip and a brisket. Keep up the good videos and happy new year!
Amazing! I've heard of the method, and seen a couple of demos, but never such a graphic demonstration of what it can really do. A medium rare brisket should be about as tender as a mouthful of rubber bands. To see it like this just blows everything right out the door!
anmoose Thanks! This brisket was amazing! Tasted like a fine steak!
Nice vid! For a finish and to get your Maillard on and some smoke, you might try a few minutes in a stupid hot smoker (>400) with a couple of chunks of pecan for a few minutes on each side (ok, I guess that's called a grill). If you rapid chill it in an salted ice bath (meat still in the bag) before the smoke, you can leave it longer (4 0 minutes or so) and it develops a nice bark. I've done this with chuck that was bagged for a little better than 24 hours @ 60C and it's off the chain!
Have read a lot on s/v and combining with grilling and just about to start doing this myself properly. I love bbq/grilling on it's own but I can see when cooking for loads of people this really comes into its own - and as for steaks = perfection!
Hi guys. Really enjoyed the video. I LOVE brisket Po Boys, just not with BBQ sauce. Only mayo, S and P, and raw onions. I know: it's un American:) But the pallet wants what the pallet wants:) Here's one for ya :) (as I'm new to Sous Vide-ing. I had PERFECT success with a 2 1/2 lb. chuck roast. I cooked it for 49-50 hours, on 133F. It was medium rare, and THE most delicious, flavorful, tender piece of meat we have EVER tasted! I made a little sauce from the drippings. I sautéed 2 tbls. of minced onions, 1 tsp. minced garlic in a little EVOO, then added the drippings, from the bag, 2 tsp. Worchester sauce, 1/2 cup Chardonnay, a pinch (1/4 tsp.) of tarragon, and 1 tbls. of "better than bouillon" (this stuff rocks!). I reduced it by 1/2, added a nob of butter to thicken, and ..........OMG!!!!! We never made it to the table! We just stood in the kitchen, taking alternate bites, with a little drizzle of sauce. HEAVEN! :) The sauce is like a béarnaise / Jus.
Wow, that brisket looks unbelievable!
BBQGuys.com Thank you Chef T!
I first learned the sous-vide method from Foodwishes, as well as how to do it McGyver style with just a pan of water, ziplock bags and a thermometer. Works wonders on smaller portions of duck and steak, but this demo on something like a brisket is something else! The result looks amazing beyond belief, might get me a real sous-vide apparatus. Great vid Greg!
DonPandemoniac I'm telling you Don. I really resisted picking up a unit and believe me, I am soooo glad I did! They do have a place in the "Normal Joe's" house.
Oh, that looks insanely good! Great job. Very interested in seeing more sous vide cooks.
Christopher Walker Glad you like it Christopher. I will be doing more. I'm having a lot of fun with that sous vide.
Wow, I would not have believed this without seeing it. That brisket looked amazing Greg, can't wait to try it myself.
***** Thank you Tom. So much you can do with sous vide. I'm going to have fun experimenting!
Dude! I know this is an older video, but wow you really had some great shots in this! The Brisket slicing and then the cinematic sandwich focus shift was epic!
Awesome awesomeness!
So after our conversation last night I got interrupted and had to come back to watch this today. You nailed it! I need to talk to you some more about the charts and pasteurization times etc.
Outstanding video and cook, brother!
I have been thinking about Sous Vide for some time. After watching your video, I ordered one. Thanks for sharing your videos!
I have been doing ribs sous vide for the last year with GREAT results. Meat does not absorb any more smoke after a few hours anyway. So I smoke it low at 200 for about an hour. Then I seal it in with dry rub and sous vide for about 36 hours. Refrigerate them until ready for people to eat. Throw them on a hot grill and hit them with BBQ sauce. Best chew you have EVER had on a rib and if allowed, would win every BBQ rib competition in the world. I look forward to trying brisket sous vide. Pulled pork comes out AMAZING also.
Jeff Isles Why would you put BBQ sauce on a rib unless it was substandard?
Try no sauce once and see what you think.
Interesting! Looks like the way you prepared it worked really good- great informative video.
Have had the brisket in the bath since last night, can't wait for it to come out Saturday night. I opted for a brisket that had less of the fat cap on it - hope it'll come out just as juicy as yours. Thanks for the video.
Let me know how it turns out. I'll be trimming more fat off next time I do this. Thanks!
Never thought you could use sous vide to make a tender, juicy brisket (or any other kind of meat for that matter.) but I have to say, that brisket turned out pretty good. That's definitely a good trick to know if you don't have a smoker. Great demo Greg!
HouseofEl2 Thanks! Yeah, that's what sous vide does best. I did a cowboy steak for 8 hours and then seared it in duck fat. CRAZY GOOD!
So simple yet soooo good!
Merry Christmas to you and your family too.
Evoc Kevin Merry Christmas Kevin!
Great job. I cold smoke the brisket then do the sous vide as you suggested. Best of both worlds!!!
You will lose some smoke flavor. Try smoking after Sous Vide.
Greg, that is a cooking technique that I have never used but it looks wonderful. I'll have to try this when I grow up...lol! Great video and thanks for sharing this!
Daddy Cooks Thank you for watching!
My Mrs. is always trying to get me to go sous vide. Happy Holidays, bro!
DJ BBQ Cheers Christian! Hope 2015 brings much success brother! Yeah, I'm having a lot of fun mixing sous vide with my cave man style!
I just drooled on my computer keyboard watching this.. Fabulous - Giving this a try this weekend.
I have a bad habit of watching your videos when I'm hungry, huge mistake! Tender Medium rare brisket, an easy task for Greg. Way to go buddy!
Smoking Bullet LOL! Thanks! This was a big hit here in the home. I'll be doing this again for sure!
Great Job on this. Love cooking Sous Vide!!
Thank you for your videos... I loved this. Yes different for a brisket, but who wants to just change rubs? This is thinking out of the box.
That was amazing Greg!! That sure isn't a Texas Brisket, but I sure would eat it. Good think I just had lunch or I'd be really hungry right now!! LOL I need to get one of those Sous Vide machines.
T-ROY COOKS Thanks Troy. Yeah, not a Texas BBQ brisket. Turned out like a very tender roast beef.
love learning something new every day
jim nelson Appreciate that Jim!
Oh that looked SO GOOD!!
Greg, you never disappoint my friend! Got a new Weber for Christmas. Now to pick up some of the cool hardware that you use with yours!
Merry Christmas!
Very cool Gary! Merry Christmas to you n Heather!
Whoa!! I never heard but always wondered ! great job! Brother Greg! i would Smash that sammich maybe two!
Looks great man I have one of those Sous Vide units and a Vac Master on the way I can't wait to try it
Thanks - I'll look for that sauce! Tri Tip or brisket - next for me!
This is insane. All I can say is yum. Stellar job Greg.
Sous Vide brisket? That's brilliant! I'm so trying that!
Smokes A Rollin Thank you!
Scott Thomas Thank you Scott!
I am loving this video ad your comment on when McD used beef fat for fries was excellent. They use to taste great. I am going to try a version of this curing a brisket for a couple days and then smoking for 1 hr and then sous vide for 2 days.
Great Sous Vide Video
Short ribs 48 hrs would be a good choice to try
I did a turkey roulade it was great
"I'm a happy man now!" best quote! :) looks great man. congratulations.
This Brisket looks awesome.
Good Job.
griestoepfchen Thank you very much!
That's looks amazing and so juicy and tender. Fantastic Greg.
Hey Greg! Just put my own brisket in the sous vide following your recipe. Fingers crossed it's as good as yours!
+Richard Roberts well????
+Richard Roberts Yea...WELL????
i've been cooking it for months. it must be more tender. more. more more more
LOL!!! Now I want to see a video of how it turns out after a month ;D
Great video! would love to know a little more about what you think of the VM sous vide a couple of years later.
I swear I couldhear the angels singing when you cut into that brisket.
karm42yn LOL! I heard that too!
My Anova is on its way. Can't wait to try this out. A tip from a top chef (the guy from the Fat Duck) : put some staranis on your onions when browning them ;)
I've been trying to dabble in this kind of cooking. Great video
Up until you added the sauce I wasn’t so sure. Great looking sandwich. I want one ☝️.
Oh brother man ! I can not WAIT TO DO THIS ! ! ! Im slobbering all over my desk here at work and its only 8 am. Great work man! Im really stoked that you liked the sous vide cooker, If I only turned on person on to it, im very pleased it was my brother Greg! Cheers my friend, killer Sammy, and even "bitch'ner" brisket my friend. C H E E R S !
BigMeat Sunday Thanks again for all your help brother!
Ballistic BBQ Thanks Greg, This recipe looks delicious !
I'm Definitely going to try it. Only difference is
I'm going to trim all that fat off and then sear it. I'm so damn picky !
Great job on all your vids. They are as clear as standing in front of you watching.
Only I wish I can smell the awesomeness.
Hi great video. Could you explain why you did not rest the brisket. Nick
The slicing at the end; it looks so beautiful. I want to eat that sandwich. Right. Now.
Thank you very much!
We have one of these! Works great! We love it!
If you really want to Geek out, dry age the meat then clean it up and cold smoke it. Add some pepper (Salt after removing from the water bath). Circulate at 130f to 134f for 36 to 48 hours (I personally prefer the texture of a shorter cook time and higher temp).
Dry the meat, salt (I add some Paprika for color), then torch to get a really crisp crust.
Pro tip, a bit of bacon fat in the bag adds some great flavors and changes the textures a bit.
Erik Sober I'll give that a go! I actually meant to put a little of the beef tallow in the bag, but I forgot!
Well Greg that there was an education. Thanks for sharing. Oh and it looked delicious too.
LumberjackPa Thank you for watching!
Love the sous vide - but am really curious about what that flat top is!!! Looks like my next christmas gift to myself!
+William Bennett yeah, I am interested in it as well! Thought I heard it called a "mojo" but I didn't find anything on the interwebs.
If you go to Greg's channel he has a link where to get them. It is polished stainless steel, beats the old piece of boiler iron I used to use :)
I'm only a kid but this gave me motivation to BBQ and Sou vide meat
This is impressive.. I may have to look into a sous vide... wow
Looks great as always...thanks for the upload greg.
steve harley Thank you for watching Steve! Cheers brother!
looks fantastic!
Eric C Thank you Eric!
nice video. the most simple way to do brisket yet. i would like to know what difference would it make if i did it for 24 hours instead of 48 hours. thanks!
You just make me hungry and it's 11:35pm!!!
jin LOL! Thanks for watch'n!
Hello and Happy Holidays! I had a question on cooking brisket in my Anova Pro. I'm cooking an 11lbs brisket that had to be cut in half to fit into the Anova tub. My question is should I create a gap between the bottom of the tub and the brisket? As it stands now, that piece of meat is flat to the bottom of the tub. I did create a gap between the two pieces of meat. I've never seen this addressed on any Sous Vide video. Appreciate any reply!
What is the flat grill plate?
If you have a pellet smoker and Sous Vide would you try and maybe smoke for an hour before Sous vide?
Do you think there would be any issues cooking a whole brisket or just the pony instead?
Good lord! I want that NOW!
Great video. What kind of knife were you cutting with? Looks like a good knife!
looks awesome
Hey Greg thanks for the video, did you wish you would have put maybe two or three hours of cold smoke on it first before it went into the water bath?
Looks amazing
Love your videos!
Question - why not smoke the brisket after the sous vide to impart some smoke and skip the griddle top sear? I would think you'd still get the tenderness of the sous vide cooking and the nice "bark" from the smoker?
I'm Sold.
I'd eat that up so quick.
The Backyard BBQ Show - BBQFOOD4U You'd dig it! Your cooler sous vide is one of the reasons I started to get interested in this stuff Jason.
Awesome! Love your vids! Thanks
Greg that brisket Sous Vide method was awesome! I was wondering if you have to have the vacuum sealer or is there another way to get it to work?
Large zip lock, leave one corner open, submerge into water pushing out all air keeping open corner out of water, then zip.
It seems like the temperature isn't high enough to convert the collagen to gelatin, but then again, I've never experimented with 48 hour cook times. Looks delicious though.
That is the ultimate brisket!
0815BBQ Thank you Markus!
have you gotten to try any jr bbq sauce line cant find them were i am
To quote Horatio Cane (CSI; Miami)... "So the question becomes, expensive espresso machine, or Sous Vide"... My answer; BOTH!
Bet they'll compliment each other! heh heh.
SmokeyGoodness Oh yeah!!!! Thank you Dan!
Yeah you're crazy, crazy like a fox. That look great. Awesome job Greg.
GrillingAndSmoking LOL! Thank you brother!
How do you think it would turn out if you smoked it first, to 135 or 140 internal temp, then hold it at that temp via Sous Vide until the cook is complete
is that the sous vide machine you recommend? Is there a better one to buy?
Amazing
Holy Cow my mouth is watering!!!
Ripper recipe mate. Damn i love sous vide cooking..... its the chef in me
That looks fantastic, does non smoked brisket taste more like tri-tip?
it sure look juicy ...yeah it looks awesome ...drool !
Awesome, another epic food for the record.
Also you have Montejo on deck? That's two thumbs up!
SwallowMyHollow Good eye on the Montejo! I'm impressed!
Great job Greg! Are you having someone else operate the camera? The zoom in/out shots are fantastic!
areyoureally123 Thanks! Actually, I'm still a one man show, but I've been utilizing some features in my editing software to do those zoom shots.
To give the brisket the smoke flavor I would think smoking for about 4 hours first then, place in vacuum bag then, into the sous vide for 48 hours to finish then, to the grill either open flame or griddle type to give the sered bark coating. Make my mouth water.
Mike Schmidt I've read about people doing the sous vide first and then smoking for about 3 hours... I'm going to have to experiment. Thanks for the comment!
What is the brand of flat top grill you used to sear and do the onions?
amazing
gotta try this
Richard Pedley It's fun Richard!
Yep, sous vide is pretty amazing. And the machines cost less than $200 now. I've amped mine up even further by using a blowtorch instead of a grill to sear at the end. That way, you can get a really dark, crispy/crunchy charred crust on the outside, without further cooking the inside.
***** Yeah! I've seen people using a butane torch. That's next on the list for me!!!
Ballistic BBQ I initially bought a small culinary butane torch, designed for creme brûlée. But it was nowhere near strong enough, tiny flame that took way too long to char meat dishes. So I then bought the Bernzomatic TS8000 propane torch after many recommendations form sous vide fanatics; it's an epic torch, I love it.
OMG! That was great...but why did you cut that sandwich in half!! lol I know...anyway - I smoke out, but am always looking for new methods and techniques...this was truly amazing and will try some day! Thanks for posting...BTW - what kind of griddle are you using?
Awesome Greg, I´m a hugh sous-vide fan and I can imagin that it tastes fantastic! Brisket is defenitely next to try ;)
COOK WITHMEAT Glad you liked it Christian!
Very goooooddd, big like.
Medium Rare Brisket?!? Your crazy man....Wait...Never mind...That is Genuis! haha! Looks like corned beef - GREAT VIDEO! I have never seen this before and I had thought I seen a lot - Ballistic BBQ What is the flat top you grilled the onions on?
GqueBBQ Thank you Jason! That is a MoJoe Griddle. Fun to cook on and it comes with screw in legs, so you can set it up over a campfire or fire pit. I have a link in the description box.
Awesome - Thank you!
OMG that looks good
As someone with little-to-no experience with sous vide, this is my reaction upon watching: it appears the idea is to vaccuum-seal the meat ("sous vide" = "under vaccuum"), and the water bath is to keep it at an even 130 degree temperature for that period of time. Would this method work, I wonder, if we vaccuum-sealed the brisket and simply used a convection oven to keep a steady 130 degree temperature? Heck, perhaps you could even place it in a cast iron dutch oven and keep the iron pot set to that temperature, to ensure the inside is evenly treated at that steady temperature for the whole time.
Also, a quote from Wikipedia's article on sous vide: "Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[6] Generally speaking, food that is heated and served within four hours is considered safe, but meat that is cooked for longer to tenderize must reach a temperature of at least 55 °C (131 °F) within four hours and then be kept there for sufficient time, in order to pasteurize the meat."
I'm not doubting that the slow-cooking pasteurizes the meat. It sounds as though it may be a greater concern to store it for a long time *after* it's cooked.
What would be the point of vacuum seal the brisket if you're not gonna place it in a water bath? Also, immersion circulators have highly accurate temperature controllers that are just not possible to get with an oven, plus water is a much better heat conductor assuring a constant 130 temperature through the entire piece of meat. This type of precise slow cooking it's only achievable with Sous Vide method.
That's a good explanation, as it educated me on some of the advantages of sous vide.
***** You're correct. The only reason for vacuum sealing is to remove all of the air so the food sinks. Thanks Jacob!
Hi Greg, I'm curious why you didn't cut the fat off the top of it? Would I get the same result if I cut it off before I seared it?
jmw1386 Because I had never done brisket, or this long of a sous vide before and I really wasn't sure how much would render during the cook. Next time I will cut more of the cap off. That being said... It tasted really good!
it looks delish !!!
00
Very very beautiful
Thank you chef
Hallo wiedereinmal ein super Gericht vom Grill Master, greatings from Tom
ChaosKitchen51
ChaosKitchen51 Cheers Tom!