Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

1st go at a sous vide Wagyu brisket but vacuum sealer is a mystery to me

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Sir Skidzy Smokalot
    Club Member
    • Jan 2018
    • 1

    1st go at a sous vide Wagyu brisket but vacuum sealer is a mystery to me

    Hi,
    I want to start off by wishing all of you and your families good health and well being is these incredibly difficult times....I’m going to sous vide and then smoke my 1st Wagyu brisket. I haven’t received my brisket yet but it’s going to be in the 14-16 pound range. I just can’t figure out what size or power a vacuum sealer I would need to accommodate the brisket. I have a Geryon Vacuum Sealer Machine E2800-C but it’s just a regular cheap $40 sealer that I don’t think will be able to handle a 14 to 16 pound brisket. Does anyone have any thoughts or recommendations they would like to share?
    Peace to all,
    chris
    Last edited by Sir Skidzy Smokalot; June 6, 2020, 07:54 AM.
  • Huskee
    Administrator
    • May 2014
    • 15424
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    I use a regular Food Saver, I believe it's 12" wide, and it does well with flats. Flats are the same width as packers, packers are just longer and taller which would of course pull the sides of the bag in somewhat. To be honest I haven't looked too hard into it or really tried to pack a full packer in the roll bags I have. I do know it's possible though, many others have reported success with SV brisket. Worst case scenario, separate the point & flat and seal them separately. Although I gotta ask, why SV a Wagyu? That's already a tender fatty hunk that doesn't need the SV treatment. Of course, experimenting is fun and who am I to rain on someone's parade !

    Comment


    • Sir Skidzy Smokalot
      Sir Skidzy Smokalot commented
      Editing a comment
      Thank you for your response! Only reason I was going. SV was because of time restraints. I don’t have 12-15 hours to smoke, my KBQ c60 smoker needs lots of attention so my thought was to SV, do the ice bath cool down, refrigerate and then put on the smoker for a few hours. I’ve done this before with pork belly and it came out great. If need be, I’ll just separate the Point/flat.
  • grantgallagher
    Club Member
    • Feb 2018
    • 1166
    • NJ

    #3
    With Huskee on this. You really dont need to sous vide that bad boy. Personally never tried to get anything that big in a vac seal bag.

    Comment


    • grantgallagher
      grantgallagher commented
      Editing a comment
      Sir Skidzy Smokalot bloody hell you werent kidding. i cant even figure out how to order something from that website

    • Red Man
      Red Man commented
      Editing a comment
      Ha! I can’t figure out how to order from them either! I don’t know if I would want to give my credit card info to a website that’s that messed up.

    • Sir Skidzy Smokalot
      Sir Skidzy Smokalot commented
      Editing a comment
      Yes website s tough. I just call and deal with Angela. Super nice and helpful. I hear you about giving credit card info over the phone but I’ve been purchasing from them for about a year and a half and never had a credit card issue. They are a nice family run business.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}