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.

Brisket options

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

    Brisket options

    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.

    #2
    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.

    Comment


    • GolfGeezer
      GolfGeezer commented
      Editing a comment
      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!):

      https://pitmaster.amazingribs.com/fo...-mostly-recipe

    • Troutman
      Troutman commented
      Editing a comment
      I'm actually posting a step-by-step SVQ conventional cook in the morning. Stay tuned !!

    #3
    Not Qualified to respond

    Comment


    • FireMan
      FireMan commented
      Editing a comment
      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.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      FireMan I don't presently Sioux-Vee-Day, as our ol pal, an my cousin Dan Johnston usedta say...
      Last edited by Mr. Bones; September 7, 2021, 05:24 PM.

    • bbqLuv
      bbqLuv commented
      Editing a comment
      I am qualified to ditto.
      I B qualified--pair with PBR.
      Last edited by bbqLuv; September 7, 2021, 03:27 PM.

    #4
    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.

    Comment


      #5
      Your situation is an example of where SVQ really shines. The briskets can be cooked in the sous vide a day or three in advance, and finished on site. Easy Peasy.

      Comment


        #6
        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.

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          I do something sorta similar, with /slightly/ different steps, but I agree, when reheated at ~300 it tastes as good as fresh.

        #7
        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.

        Comment


        • Donw
          Donw commented
          Editing a comment
          Totally your choice. One way does have a lot of “I think” ‘s attached.

        #8
        Good point, way higher possibility of screwing up with Hot n Fast. No concerns with SVQ.

        Comment


          #9
          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.

          Comment


          • tbob4
            tbob4 commented
            Editing a comment
            Great job!

        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


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


        This is the first propane smoker with a thermostat, making 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


        Finally, A Great Portable Pellet Smoker

        Green Mountain Grills Trek smoker

        Green Mountain Grills Trek smoker

        Green Mountain’s portable Trek 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 Trek from your smart phone or laptop.

        Click here to read our detailed review and to order


        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker


        Blackstone Rangetop Combo: Griddle And Deep Fryer In One


        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

        Click here to read our detailed review and to order


        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 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


        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

        Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

        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 detailedreview