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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
    • 9894
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #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
    • 883
    • 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
    Former Member
    • 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 Did❓. It's Still Unopened in the Box it Came In ❓. Looking at Every One Else's, Corned Beef and Cabbage, πŸ‘@mgaretz πŸ‘,
    I Might Take a Whack at Parleee Voooo'ng Next Year❓. No Time This Year, 10# of Brisket to Get Out of the Brine,
    +-3# Corned Beef, the Balance Pastrami! I HOPE❓. πŸ€πŸ€πŸ˜‡πŸ€πŸ€ Happy St. Paddy's Day πŸ€πŸ€πŸ˜‡πŸ€πŸ€
    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 Girdle❓❓ πŸ€πŸ€πŸ‘πŸ€πŸ€ πŸ€πŸ€—πŸ˜‡πŸ€—πŸ€
      From a Backyard Cremator in Fargo ND, Dan
  • Bruce54
    Club Member
    • May 2016
    • 115
    • Portland, OR
      • Napoleon PRO22K-LEG Rodeo
      • Slow 'n' Sear
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      • 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)
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        Thermapen
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        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

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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