A very different twist on Sous Vide Brisket

[Draznnl]

I agree, Kathryn, if I wanted pot roast, I would make my first pot roast (didn't like it as a kid, see no reason to try it now). I'm wondering if a shorter SV hold, say 3-4 hours, would result in the same pot roasty flavor or if it would still taste like it's supposed to. I urge someone else to try it and report back to the group because I'm not going to risk a brisket at today's prices to find out.

[grantgallagher]

Good points @fzxdoc

My reason for wanting to try is that ive turned out some good brisket but never managed to achieve anything that looked as good as that. I probably wouldnt do a full 24hr warm hold, maybe half that but it just seems interesting to try

[bbqLuv]

Sounds like you made it through the video. How Could you?

[bbqLuv]

Agreed.

[CaptainMike]

My thought as well with your #2 comment.

[CaptainMike]

Wut she said â–²

[fzxdoc]

I admit to being intrigued by the method but am disinclined to try it for two reasons

1. His biggest justification for long overnight holds on a brisket is that it's how it is done in popular brisket joints. Well, they have a public to serve at 10 or 11am, and I don't. There doesn't seem to be a good culinary endpoint reason for such a long hold.

2. When he remarked, when sampling his brisket, that it was "delicious--very pot roasty in flavor", I figured it probably wasn't for me. A pot roasty flavor is what I try to avoid when smoking a brisket.

Kathryn

[fzxdoc]

glitchy the packer will most likely fit well in an 11inch wide bag, especially after having been smoked and losing 1/3 to 1/2 of its weight. I can get some well trimmed packers into 11 inch bags for SVQ. Otherwise I split them in two.

Kathryn

[Bighorn Dave]

Glad there are some who like him.
I have a hard time getting through a whole video of him.

Same here. I fast forwarded just to see the end results which looked great.

[bbqLuv]

Glad there are some who like him.
I have a hard time getting through a whole video of him.

[glitchy]

rickgregory I have 11” rolls, it’s just will a packer fit in that? I might need to watch again, I just assumed he had a 16” sealer. I have a tough time fitting 5-6lb rib roasts in the 11” width.

[rickgregory]

glitchy - you can get 11" rolls which is what I do, along with the 8" rolls so I can make my own 'bags' and fit them to the contents, more or less.

[grantgallagher]

you raise a good point that could end up leaving the experience flat

[glitchy]

I like the idea, but not sure I could stuff a brisket in the narrow bags my vac sealer uses.

[glitchy]

He’s growing on me. I don’t think I could binge watch his channel, but watch one once or twice a week.