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Brisket bath time

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  • BackyardBart
    commented on 's reply
    you're right, that's only necessary if there's some time between sous vide and smoking

  • rickgregory
    commented on 's reply
    why freeze it?

  • BackyardBart
    replied
    New to the forums, so I hope am not hijacking this post, but it seems like a good update so i'm just gonna go for it.

    I've done a brisket ear before (about 3 kgs) 'the right way' recently,but I was still getting used to my first proper grill and had difficulty keeping the temp low enough. I ended up reaching core temp too early due to the high temp.

    All the guests were nice enough to give compliments, but i cooked it too high and not nearly slow enough, so 6 hours resulted in a good bark but also somewhat dry beef.

    I'm having 12 people over next friday, but because I work in the hospital (and it's kinda busy right now) am going for a SV cook. I've been using sous vide since long before I was BBQ'ing, so I'm alright with the shame. My favourite Dutch meat supplier had a 5 kg USA grain fed brisket in stock, so if it won't taste good it's because I'd have mucked it up. I'm not sure if it's just a flat with no point, but will update y'all on that when it arrives.

    I will be using meathead's big bad beef rub (as before), but maybe cut down on the black pepper for a bit b/c it was quite 'hot' last time around (but that could also be due to the beef being physically small then, being a brisket ear 'n all and I couldn't be bothered with weighing precisely).

    i'm gonna try for 24 to 36 h of 155°F (68°C) sous vide, then freeze as fast as I can with an ice bath and then -20 C freezer, and then 3 to 4 hours of smoke (drunken chunks oaken ex-whisky barrel) at low temp. I will try to keep notes and update this (but my best friends will be joining and as expierence has taught me, notes tend to get less detailled near the end of the cook).


    Leave a comment:


  • Troutman
    commented on 's reply
    +3 on the Kenji times, I've always gone by those. Throw in that I cooked my 131* for 52 hours and got amazing results, but I know you're going for traditional finish.

  • Troutman
    commented on 's reply
    From a guy who knew nothing about SV.....

  • pknj
    commented on 's reply
    Second that! A good guide. Without the liquid smoke!

  • BackyardBart
    replied
    Stumbled on this post as I am researching SV brisket atm.. Kenji @ Seriouseats has done some serious testing:

    https://www.seriouseats.com/2016/08/...q-brisket.html

    just ignore the especially blasphemous 'liquid smoke' paragraph

    Leave a comment:


  • Ahumadora
    commented on 's reply
    Thanks very much.

  • Hulagn1971
    commented on 's reply
    pkadare I know. I just like to be vocal.

  • PuraLeña
    replied
    Never thought of SV for large meats. Thanks for raising my curiosity on RV cooking. Until now, careless of the reviews, I have stuck on traditional smoking. And planned to hold on to artisanal cooking. So following any info.

    Leave a comment:


  • Potkettleblack
    replied
    155-24-36h or if you want to really push the envelope, maybe 185 for 12h or 24h.

    brisket isn’t short rib, but it has similar issues (collagen density), so use this as a guide to what to expect. Always use the pinch test. It keeps you from being a pinche hombre.

    Leave a comment:


  • Ahumadora
    commented on 's reply
    Catering are paying staff and do not have all day to tend a pit for 12 hours. I am showing them other options.

  • Ahumadora
    commented on 's reply
    Yep Who cooks at 225F anymore? That's so 80's

  • Ahumadora
    commented on 's reply
    Thank Polarbear..

  • Jerod Broussard
    commented on 's reply
    I think it's 425-F for him until probe tender.

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Meat-Up in Memphis

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