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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Sneak Peek: 3 MORE New Recipes! - Triple C Beef Ribs, Smoked Pimento Cheese Burger, Sous-Vide-Que Brisket!

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  • Huskee
    Pit Boss/Manager
    • May 2014
    • 14022
    • 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)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

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

      • 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

      • 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)

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

    Top | #1

    Sneak Peek: 3 MORE New Recipes! - Triple C Beef Ribs, Smoked Pimento Cheese Burger, Sous-Vide-Que Brisket!

    You first! Here we'll post news, gear reviews, videos, and recipes that will end up on the free site BEFORE it gets published there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members

    Smoked Pimento Cheese Burger

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    Smoked Sous-Vide-Que Brisket

    Click image for larger version  Name:	sous-vide-and-smoked-bbq-brisket.jpg Views:	1 Size:	59.7 KB ID:	449460

    Live Fire Smoked Triple C Beef Ribs

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  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 8124
    • Kansas Territory
    • Grills / Smokers

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    Top | #2
    Thanks, very much appreciated!


    • DWCowles
      Founding Member
      • Jul 2014
      • 10246
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      Top | #3
      Will have to try the beef back ribs.


      • EdF
        EdF commented
        Editing a comment
        Looked good to me too!

      • Nate
        Nate commented
        Editing a comment
    • RonB
      Club Member
      • Apr 2016
      • 10879
      • Near Richmond VA
      • Weber Performer Deluxe
        Pizza insert
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        lots of probes.

      Top | #4


      • HawkerXP
        Club Member
        • Jul 2016
        • 3935
        • Northern Virginia
        • 3 Weber kettles, and a PBC
          Dot w two probes
          Slo n Sear
          Cold beer

        Top | #5
        Mmmm, thanks.


        • Potkettleblack
          Club Member
          • Jun 2016
          • 1836
          • Chicago, IL
          • Grill: Grilla Original / Weber Genesis EP-330
            Thermometers: Thermapen / iGrill 2 / Fireboard
            For Smoke: Chunks / Pellet Tube / Mo Pouch
            Sous Vide: Joule / Nomiku WiFi
            Disqus: Le Chef - (something something something)

          Top | #6
          I'm trying to go all of February without posting needless negative comments... it's not going to be easy.

          I'm sure that sous-vide-q brisket will be fine.


          • Huskee
            Huskee commented
            Editing a comment
            You know how there's 50 ways to skin a cat? Same with brisket. Maybe not 50, but many more than 1 way.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Let’s just say, there are some methods that are simpler and there are some methods that will produce a superior result and some methods that will produce a more interesting result. This one is towards the simple end.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Since I’m trying to be less of a mean jerk, the beef ribs sound worth doing.
        • Nate
          Charter Member
          • Apr 2015
          • 3777
          • Pawnee, Indiana
          • INFO
            ~Known as: Nate
            ~Location: Cornfield in Southwestern Indiana
            ~Credit Manager for an Agriculture Coop.

            SMOKERS & GRILLS
            ~Grilla Original Grilla
            ~Char-Broil Commercial Tru-Infrared Gas Grill
            ~Pit Barrel Cooker
            ~Brinkmann Trailmaster Vertical Offset Smoker
            ~Weber Kettle 22.5" Original
            ~Weber Q1000

            ~Thermoworks Thermapen MX4
            ~Thermoworks Thermapen
            ~Thermoworks ThermoPop
            ~Thermoworks ChefAlarm TX-1100-XX (Orange and black)
            ~Thermoworks DOT TX-1200-XX (Black)
            ~Thermoworks IR-Gun-S Industrial Infrared Thermometer
            ~Maverick ET-733
            ~Maverick XR-50

            ~Stanley T-Stak mobile tool box for BBQ Supplies
            ~Slow 'n' Sear
            ~Drip 'n' Griddle
            ~Weber Rapid Fire Chimney Starter
            ~Pro-Series Probes for Thermoworks
            ~Humphrey's Rib Spatula

            ~Sweet Tea
            ~Craft Beers or whatever is in your fridge

          Top | #7
          I agree with DW... the beef ribs sound interesting.


          • Polarbear777
            Club Member
            • Sep 2016
            • 1299

            Top | #8
            Here’s what I came up with after listening to PKBs interview. With another twist in step 8 which is part of my standard brisket cook.

            The goal is to render it completely tender by breaking down collagen over 72 hours and not going above 135 means the meat fibers are actually not overcooked as in traditional, so between saving the purge juices and not overcooking the meat fibers there is little chance of it being dry. At 135 you need that time to get the collagen conversion.

            Secondarily the addition of an up front smoke means you are smoking cold, wet meat twice. I find that this makes a difference also.

            The PKB genius is the 350F finish which avoids any stall and sets the bark before the meat can get above 135.

            I plan on using this for flats even if I do points traditionally.

            So, double smoke from cold, completely tender, very juicy.

            No cambro hold required as in traditional either since you took care of the tenderness with the SV step.

            Give it it a shot and see what you think.

            1. Dry brine plus BBBR 24 hours ahead ( I’m lazy so I just throw the rub on on top of the salt layer. One step.) (you can put the rub (or extra) on after the SV, I haven’t noticed that this is necessary as it seems to stick well anyway)
            2. Smoke at 225F until about 130F IT
            3. Bag the meat, vacuum seal
            4. Cook in sous vide at 135F for 72 hours
            5. Ice bath and put in fridge.
            6. A couple hours ahead of dinner, unbag and save all the purge
            7. smoke at 350F to avoid the stall until an IT of 135F ( 350 hardens/dries the bark and you don’t need a stall because the time in SV took care of the collagen breakdown)
            8. (Optional) Heat previously trimmed and rendered brisket fat to 375-400F and pour over brisket (safely, outside) right before service.
            9. Remove the meat. Heat the purge and pour over meat after slicing.

            A variant on chuckies:


            • Clint Cantwell
              Clint Cantwell commented
              Editing a comment
              As Huskee said above, there are countless ways to prepare a brisket, you just have to find one that works for you. I stand by my recipe for a full flavored, ultra tender brisket. I'm also not a fan of pre-smoking meat before SV as it's taking an already lenghty process and making it even longer when you get plenty of smoke by just hitting it at the end. But if it works for you then stick w/ it!

            • Clint Cantwell
              Clint Cantwell commented
              Editing a comment
              Here's a good article on smoking meat before Sous Vide, smoke after, and both.


            • Polarbear777
              Polarbear777 commented
              Editing a comment
              need room for a new post, see below...
          • Potkettleblack
            Club Member
            • Jun 2016
            • 1836
            • Chicago, IL
            • Grill: Grilla Original / Weber Genesis EP-330
              Thermometers: Thermapen / iGrill 2 / Fireboard
              For Smoke: Chunks / Pellet Tube / Mo Pouch
              Sous Vide: Joule / Nomiku WiFi
              Disqus: Le Chef - (something something something)

            Top | #9
            Clint Cantwell

            Kenji does not take his low temp sous vide far enough. This is one of several things he does with sous vide that make me view him as Bane views Batman, with Sous Vide being the darkness.

            Kenji is adopted, and well adapted, but some of us live Sous Vide.

            I think your process is fine. It's a Sous-Vide-Que process. That's fine. It will produce a workable product that conforms to competitive BBQ standards, maybe a bit light on the smoke flavor. Lower temp and QVQ opens more possibility beyond conformation to a traditional standard.


            Yours is St. Helens. It's perfectly valid. It produces a nice traditional brisket. Tasty. Brisket. No explanation necessary. Based on Doctor Blonder's work with smoke adherence, occasionally, it's going to produce a brisket without as much smoke flavor, so a couple drops of liquid smoke in the bag aren't gonna be a bad idea. And the bark might be a little light or poorly affixed, but easily fixed with a binder... I prefer beaten egg white. Nigh flavorless, sticky AF, and when you do it right, both improving crispness and invisible.

            My experience is that a superior experience can be had by imitating the Painted Hills brisket at my link. For one, we don't have to process for well done. Higher heat = more moisture extraction, dryer meat. Longer process, too, but slower, because we're not contracting the meat fibers as much. So, the reason you do 155 instead of 190 is that, but what if I told you, you could go 135* and have medium rare brisket, with that same probe tender jiggle and the same smoke flavor and bark you get from long smoking and cambroing. You could do QvQ with 155*F for better bark and better smoke, but SvQ is fine. You could go lower and longer on SvQ and get better smoke adherence. As Husky said, there are a lotta different ways to skin a dog (I'm a cat person and I'm not down with this phrase at all). All of em end up with a skinned dog. Some come up with a better dogskin.

            I believe the phrase is "Pics or it didn't happen"
            Post sous vide, on the grill, smokin' hot.
            Click image for larger version  Name:	IMG-3603.jpg Views:	1 Size:	3.09 MB ID:	451816

            I'm sure this would lose me any competition, just on appearance, but will win for anyone who doesn't have a dogmatic idea of what brisket should be and is open to all it could be.

            Click image for larger version  Name:	IMG-3604.jpg Views:	1 Size:	3.90 MB ID:	451817

            As it's just me and the wife, brisket is maybe a 1 time a year thing, because it's a lot of meat to plow through, and I'm not paying for a butchered piece, as that drives price through the roof. I'm an MBA at the end of the day, so cost has to make sense, always. I do more chuckies, because they're more rationally sized for a two person household and don't involve a costco trip.

            I want to emphasize, at the end of the day, everyone has made a nice sous vide synergy brisket here. You, me, folks who have smoked, soused and served. But as I say, the magic of sous vide is doing things that you can't do any other way. MR Brisket is one of those things.

            Back to lurking for my own sanity.
            Last edited by Potkettleblack; February 8th, 2018, 06:55 PM.


            • Polarbear777
              Club Member
              • Sep 2016
              • 1299

              Top | #10
              I have done it on chuckies as in my link. Kenji did 36 hours at 135, but I can attest that 72 will allow you to pull chuckies, so you can achieve collagen breakdown w/o overcooking. A pulled chuck that never went above 135 is pretty neat.

              Did this process on some store-cured corned beef (attached pic) for pastrami. Juciest I've ever had and good smoke flavor.

              I have another brisket flat (corned myself) going through this process now, problem with these QVQ variations if you can't do all the permutations because you'd need a lot of briskets and a lot of time to test them all. I like this method a lot.

              I've been messing with flats mostly because the other half of the packer I've been running traditional and the flat is the part i'm always disappointed in, up till now. It's so good, that the entire next packer will get this treatment.

              Click image for larger version

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              • texastweeter
                Club Member
                • Jul 2017
                • 1967
                • Republic of Texas

                Top | #11
                Those beef back ribs are really close to what I do. I use a chili heavy rub (chipotle and ancho) with salt, black pepper, coffee, and some white sugar. The coco powder is new to me. I may try it out.


                • Polarbear777
                  Club Member
                  • Sep 2016
                  • 1299

                  Top | #12
                  Click image for larger version

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Views:	2
Size:	2.64 MB
ID:	452070 Same QVQ process on a home cured brisket flat.


                  • ColonialDawg
                    Club Member
                    • Oct 2017
                    • 373
                    • Coastal VA

                    Top | #13
                    I love pimento cheese burgers. I’d like to offer one suggestion, though: Ditch the jarred pimentos and buy fresh pimento chili peppers. Roast them on your grill or gas stove like any other pepper, then peel off the skin and dice. Fire-roasted pimentos are easy and they raise pimento cheese to the next level.


                    • TheESJ
                      Former Member
                      • Oct 2016
                      • 1
                      • Redmond, WA

                      Top | #14
                      I tried the SVQ brisket. Did a whole packer and split the point and flat. I have to say I did like the tenderness while maintaining the meat’s structure. I felt like it could have used more time on the grill at the end. I completely cooled the meat then did 1 hour in offset PK setup (to 145 internal) and didnt get much bark. That said: the wife and daughter didn’t complain. Made an excellent valentines dinner.


                      • DWCowles
                        Founding Member
                        • Jul 2014
                        • 10246
                        • Smiths Grove, Ky
                        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                        Top | #15
                        Welcome TheESJ




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