Hello pit masters,
I just pulled the trigger on a sous vide pro & large insulated container. I should have done this a long time ago.
I’m smoking 2 large packers Saturday to serve Sunday. I’m gonna hold them in sous vide.
What is ideal temp for LONG hold of whole packers smoked to probe tender?
Im also considering not taking them all the way to fully tender, i.e., 190-195, instead of 205 ish.Thoughts?
Split diff. 145F. I've not done it sous vide, but I do warm holds at 150ish all the time in the cabinets.
I also usually pull around 193-195, though for a wagyu recently I pulled around 190, let it rest open to air to 165 or so before wrapping for the hold. I don't know how that one turned out, as it was a door prize given out at a charity event, so I didn't get to taste it. But in general, bringing to mid-190s with a long 8-15 hour hold has worked out quite well.
Originally posted by DogFaced PonySoldierView Post
Split diff. 145F. I've not done it sous vide, but I do warm holds at 150ish all the time in the cabinets.
I also usually pull around 193-195, though for a wagyu recently I pulled around 190, let it rest open to air to 165 or so before wrapping for the hold. I don't know how that one turned out, as it was a door prize given out at a charity event, so I didn't get to taste it. But in general, bringing to mid-190s with a long 8-15 hour hold has worked out quite well.
Thanks!
I appreciate the detailed response. I’ll let you know how it turns out.
Respectfully,
JD
Originally posted by DogFaced PonySoldierView Post
Split diff. 145F. I've not done it sous vide, but I do warm holds at 150ish all the time in the cabinets.
I also usually pull around 193-195, though for a wagyu recently I pulled around 190, let it rest open to air to 165 or so before wrapping for the hold. I don't know how that one turned out, as it was a door prize given out at a charity event, so I didn't get to taste it. But in general, bringing to mid-190s with a long 8-15 hour hold has worked out quite well.
I’m also guessing that because of the long hold in the vacuum pack bag, I should keep it in the smoke till done as opposed to wrapping it to maximize bark.
Would you agree?
JD
I’m concerned about your bark surviving the long time in the wet heat of the sous vide. Long holds in ovens or even coolers rely on dry heat. I don’t know that this will be a problem, just a potential problem to watch out for.
I’m concerned about your bark surviving the long time in the wet heat of the sous vide. Long holds in ovens or even coolers rely on dry heat. I don’t know that this will be a problem, just a potential problem to watch out for.
Thanks Draznnl,
Yes I’m sure the vacuum bag will not do the bark any favors. The advantage is I can hold it at precisely 150 fir an extended period with no fear of it drying out. I can give it a blast under the broiler to firm up the bark.
I’m concerned about your bark surviving the long time in the wet heat of the sous vide. Long holds in ovens or even coolers rely on dry heat. I don’t know that this will be a problem, just a potential problem to watch out for.
So it turns out, my new oven can hold steady between 145 & 150.
I'm going to need hold them for 16 hours or so.
Would you all recommend holding wrapped in the oven or in sous vide?
JD
24 hours is not all that long of a hold time in the sous vide. I would go with a temp of 145°to avoid the meat getting too soft and use a blast in a hot over to reset the bark. The sous vide is perfect for these kind of extended holds.
I did a long hold 2 weeks ago. Couldn't get my oven down to 140, however, my Yoder went down to 150. Smoked the brisket on my Primo XL, pulled at 195 then wrapped in foil and put into the Yoder. Was super tender and moist.
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