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
No announcement yet.

sous vide v. texas smoked brisket

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    sous vide v. texas smoked brisket

    ICYMI, Meathead gave two thumbs up to Chefsteps' sous vide smokerless brisket method, the particulars of which can be found here: http://www.chefsteps.com/activities/...smoked-brisket.

    Speaking as the owner of a single BGE, when I have people over, often the problem is too much product and not enough grill space- especially when you want to perform different applications (smoking v. grilling, etc.). Anything that can make life easier by introducing a different off-grill method is, in my opinion, worthy of consideration (though my smoked brisket is next-level good!).

    So for anyone who's tried the sv version, how does it compare to the real deal? Plusses? Minuses? Keen to hear!

    #2
    Plus:
    Tender, served medium, time server, very beefy flavor

    Minus:
    less smokey flavor, not much bark.

    I finished mine on the grill, using pecan wood.



    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I would parade that around as the "Best Smoke Ring in Texas."

    #3
    Interesting.

    Did you follow the Chefsteps version, or is this just ("just!") a sv-done brisket, cooked for, what, a day or two at ~140F and then finished on the smoker? Absolutely nothing wrong with the latter- I sv big hunks of shortrib for 2-3 days at 125F, to be finished on the grill, and it comes out rare but fork tender! An amazing trick if I say so myself!

    But what I'm interested in is the results of the smoked brisket substitute proposed by CS, and how it compares to a proper Texas smoked brisket.

    Comment


      #4
      I haven't done the ChefSteps smokeless brisket yet. Just a general comment on SV that it does break down connective tissue and cook with ultimate precision. And finishing with a blowtorch, broiler, or grill does give you that maillard reaction that is more pleasant to the mouth. But smoking vs SV is just apples and oranges IMO.

      That beings said, I've SV'd short ribs, strip/KC steaks, pork ribs, chickens, you name it and all have been fantastic, out of this world good.

      Comment


        #5
        I'm a huge fan of sous vide. I SV everything from ice cream bases to soup.... This looks interesting. Perhaps, to get more smoke flavor you may want to smoke the brisket first (since smoke penetrates better when food is raw versus cooked) up until 140 degrees then sous vide for 24 hours and hit it again in the oven or smoker?

        Comment

        Announcement

        Collapse
        No announcement yet.
        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":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        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.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


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


        The Good-One Open Range is dramatically different from a traditional offset smoker. 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

         

        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker


        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



        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


        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 because temperature control is so much easier.

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