I do a BBQ for a group of 25-30 people at our RC airplane events. I am cooking out of my RV. I’ve done Pulled pork almost every time, would like to serve brisket this next time. I have a GNG Davy Crockett smoker, which could hold 2 smallish briskets, but to serve dinner around 5:00 PM, I think would need to start the night before, which I’m nervous about. Thinking of Sous vide ahead of time, then smoke for an appropriate time for dinner. I hate to experiment with expensive slab of meat, but can’t decide. Any Guidance? I see lots of different techniques for SVQ.
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- Jan 2018
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- Shingle Springs CA
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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
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Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
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Just in my opinion this is the perfect scenario to go the sous-vide route.You know you can hit your time requirements and keep 30 people happy. Search for Troutman ‘s posts on the subject and it will go smoothly. I personally go with higher a SV temperature than some. I do 155F for 36 hours.Last edited by Donw; September 6, 2021, 08:38 PM.
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This is pretty much the recipe that Kenji of Serious Eats published. Here is my thread on following that SVQ recipe (it came out wonderful!):
Recently, there was post about using Kenji's sous vide method of cooking a brisket. He used a brisket flat cut in half. I had a full packer in the freezer that I had cut in half between the flat and the point as my freezer is too small to fit a whole packer. After reading that post, and with my new Anova Pro in hand, I went for
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Well then, why did you respond? Sorta like sayin present.
Then again you did show a happy glass & face so that sorta gives it
meaning, yessir. 🕶
P.S. I’m not qualified either, to respond or give any advice!Last edited by FireMan; September 6, 2021, 08:51 PM.
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- Near Richmond VA
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Try cookin' a chuck roast to see how it goes - it's similar to a brisket. You could cook two and do one soo veed to compare. When done, you could either slice or pull. If slicing, you would need to take it off at a slightly lower temp and slice against the grain.
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I cook whole packers days ahead of time.
1. Get to 203 in the flat with plenty bark (smoking at 250-260 fat cap down typically gets her barked by 185 internal)
2. Rest at room temp until 140 internal (do not cambro or wrap with towels)
3. Place in freezer until COLD to the touch (don't want a warm packer in a fridge), then go to fridge.
4. On the reheat put a little water in the foil and take to 165 internal.
Can't tell it was ever cooked ahead of time. 300 on the reheat only takes a few hours. I've held for hours after the reheat.
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Club Member
- Jan 2018
- 381
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
Guys, thanks for all the helpful tips. I’m now reconsidering some of my choices, this BBQ is Friday. I was able to find 2 small whole packets, 10 and 14 lbs. I also decided to take my Weber Smokey Mountain out of mothballs, having only used it for competition a few years back. I’ve been reading up on hot n fast methods for brisket, although I’ve never tried it, I think I can easily get these smoked for diner using this method. I think a 14 lb on the top grate of the WSM would take maybe 6-8 hrs @ 275-300°? The 10 pounder will be done sooner on the bottom grate. So debating the SVQ Vs Hot and Fast cook. What would y’all do?Last edited by SierraBBQGuy; September 12, 2021, 07:17 AM.
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Club Member
- Jan 2018
- 381
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
-
Club Member
- Jan 2018
- 381
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
I ended up doing Sous Vide, 2 briskets at 155° for 36 hrs. I was concerned they didn’t seem very tender when I took out of the SV. After 3 hours at ~300° on the WSM, it was fantastic. Many commented it was some of the best brisket they ever had! I was very pleased with the result. Many thanks for the suggestions.
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