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Sous vide corned beef??

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  • GadjetGriller
    Club Member
    • Dec 2015
    • 754
    • Lubbock tx
    • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

    Sous vide corned beef??

    Well according to this article its the perfect way to cook the meat (once its been brined) I found it very interesting reading.
    http://www.seriouseats.com/recipes/2...ts-recipe.html
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9935
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    I find it funny that after I sous vide the corned beef it looks like a huge chunk of bologna.

    Comment


    • GadjetGriller
      GadjetGriller commented
      Editing a comment
      My Bologna has a fist name its B-r-i-s-k-e-t....Ok wait that doesn't work

    • Spinaker
      Spinaker commented
      Editing a comment
      hahahahahahaha. You've got a way with words man!
  • mgaretz
    Founding Member
    • Jul 2014
    • 887
    • San Ramon, CA
    • Mark Garetz
      Rec Tec pellet grill
      Weber Genesis Gasser
      Maverick ET-732 and Thermapen and others

    #3
    See here: https://pitmaster.amazingribs.com/fo...ge-and-carrots

    Comment


    • GadjetGriller
      GadjetGriller commented
      Editing a comment
      Thanks mgaretz nice write up
  • Flynhawaiian
    Former Member
    • Nov 2015
    • 53

    #4
    Meathead just posted a recipe for pastrami and he's cooking it at 150-F for 36 hours. Do you think that would work the same?

    Comment


    • EdF
      EdF commented
      Editing a comment
      Well it's going to be pastrami instead of corned beef. But my take is that I prefer pastrami!
  • Danjohnston949
    In Memoriam
    • Dec 2014
    • 4398
    • 1410 9th. St. N, Fargo ND

    #5
    I Still Don't Parleee Voooo SIOUX VEEEE DOOOO? Meathead Said to Buy A Joule before last Thanksgiving So I Didโ“. It's Still Unopened in the Box it Came In โ“. Looking at Every One Else's, Corned Beef and Cabbage, ๐Ÿ‘@mgaretz ๐Ÿ‘,
    I Might Take a Whack at Parleee Voooo'ng Next Yearโ“. No Time This Year, 10# of Brisket to Get Out of the Brine,
    +-3# Corned Beef, the Balance Pastrami! I HOPEโ“. ๐Ÿ€๐Ÿ€๐Ÿ˜‡๐Ÿ€๐Ÿ€ Happy St. Paddy's Day ๐Ÿ€๐Ÿ€๐Ÿ˜‡๐Ÿ€๐Ÿ€
    Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

    Comment


    • EdF
      EdF commented
      Editing a comment
      Sounds like you need a visit from "tech support". Got plenty of corned beef or brisket or tough roasts or short ribs or sumthin' ? Tech support gets, um, hungry!

    • Danjohnston949
      Danjohnston949 commented
      Editing a comment
      EdF, Ed I need Mor'n Tech Support I Need a BBQ Girdleโ“โ“ ๐Ÿ€๐Ÿ€๐Ÿ‘๐Ÿ€๐Ÿ€ ๐Ÿ€๐Ÿค—๐Ÿ˜‡๐Ÿค—๐Ÿ€
      From a Backyard Cremator in Fargo ND, Dan
  • Bruce54
    Club Member
    • May 2016
    • 115
    • Portland, OR
      • Napoleon PRO22K-LEG Rodeo
      • Slow 'n' Sear
      • A-Maze-N 6" Tube
      • Weber Q100
      • Thermapen Mk4, Classic
      • Amprobe TMD-52 dual probe thermo
      • Anova Sous Vide circulator
      • VacMaster PRO350 vacuum sealer
      • Beer: Deschutes Black Butte Porter
      • Whisky: Glendronach 18 "Allardice"

    #6
    So, after finding inclination but lack of time for a brine-it-yourself corned beef, I sent off for a Wagyu / Black from SRF. Sent them a query about doing it SV. They referenced me to the ChefSteps recipe: 48 hours @ 140 F. That's what I've got in progress now. I'll pull it this evening, quick chill, and into the fridge for tomorrow.

    Comment

    • Flynhawaiian
      Former Member
      • Nov 2015
      • 53

      #7
      You think cooking it at 150 for 36 hours would be too much? The sous vide maker shows a recipe at 120-125 for 48 hours. Thoughts

      Comment


      • Bruce54
        Bruce54 commented
        Editing a comment
        Under 130 for that long seems like a food safety bomb. 150 for 36 sounds OK.
    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3228
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #8
      I've seen 180 for 10, 158 for 24, ...

      SeriousEats favors 180 for 10.

      Comment

      • Bruce54
        Club Member
        • May 2016
        • 115
        • Portland, OR
          • Napoleon PRO22K-LEG Rodeo
          • Slow 'n' Sear
          • A-Maze-N 6" Tube
          • Weber Q100
          • Thermapen Mk4, Classic
          • Amprobe TMD-52 dual probe thermo
          • Anova Sous Vide circulator
          • VacMaster PRO350 vacuum sealer
          • Beer: Deschutes Black Butte Porter
          • Whisky: Glendronach 18 "Allardice"

        #9
        Seems like brisket, whether corned or not, has the widest range of SV time/temperature profiles. If I was running a cooking site, this would be a good excuse to cook LOTS of briskets.

        Comment


        • EdF
          EdF commented
          Editing a comment
          Sounds like a plan to me, Boss!

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Brisket and short ribs have wide varieties of time/temp combos because you can get a wide variety of acceptable results with them. Steaky, pully, braisey, novel rare, so many different ways to go beyond steak cooking ranges.
      • Flynhawaiian
        Former Member
        • Nov 2015
        • 53

        #10
        So just to update everyone on this. I cooked the corned beef for about 36-hours at 150. It wasn't quite done and needed to be boiled for about 30 minutes. So I would extend the time out a bit.

        Comment


        • GadjetGriller
          GadjetGriller commented
          Editing a comment
          Thanks for the info Flynhawaiian I had forgot I started this post! I have 3 frozen pickled (from Costco) hunks of brisket. I will have to try that (to date I have not yet done any long cooks in my sous vide I'l need to figure out a way to keep the water from evaporating.

      Announcement

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      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
      See more
      See less
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