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Doing my first sous vide brisket! Father-son bonding time, too! QVQ brisket

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  • tRidiot
    Club Member
    • Dec 2015
    • 756
    • NE OK
    • Traeger BBQ124
      Yoder YS480
      Chargriller Duo gas/charcoal side-by side

    Doing my first sous vide brisket! Father-son bonding time, too! QVQ brisket

    So maybe it's blasphemy... I don't know.

    I've had this Prime packer in my fridge for a while. Packing date from Costco was 06/14/2018, so it's been aging for somewhere between 7 and 9 weeks, as I've read the "packing" date is when it arrives at the store and is labeled and could be as much as 2 weeks off. The Wife has put me off the last several weekends on cooking this, but I finally decided now is the time. In-laws (MIL and 2 SisIL) flew in from out of the country this week, so they'll get to check it out, but my father-in-law won't be here till middle of next week, so he's going to have to settle for the other things I do later. lol

    So the packer was 14.9 lbs. Made it a nice learning activity with my son bringing him in and slowly and carefully trimming the brisket down, removing silverskin, etc. He seemed to enjoy it, while I was holding my breath as he wielded my trusty Rapala filet knife. He did well, though, no cuts. Spent a lot of time explaining the anatomy of the brisket, the different types of fat, why we trim the way we do, why we leave a fat cap on, how salt and spices penetrate the meat (or don't), etc.

    Got 'er salted up and rubbed with Oakridge Black Ops brisket rub - I wanted to try something not so heavy on black pepper, which always bothers me. S&P or SPG is ok, but even on my pastrami, the black pepper always overpowers too much, for my taste. Here she is, all rubbed up and nowhere to go - well, ok, not true, she had a destination:

    Click image for larger version

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    Looking good.

    So, I threw her in the Yoder YS480 at the lowest heat setting (150°F) for about 3 hours. I did fat cap down, and I also set 2 extra smoke tubes burning as well. I used Pit Boss Pecan, Hickory and Mesquite pellets. Pulled her out and bagged and sealed, and bagged and sealed again. Had my son continue to help me with this, so he gets used to using the sealer. We double-sealed both ends of the inner bag and triple sealed both ends of the outer bag. I was surprised I didn't have to trim any of the sides off to get it to fit in the vacuum bags, but with two people, it went in just fine.

    Click image for larger version

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    Now it's in the water bath. I didn't have a big enough container for this, so I ran to WalMart and ended up with a 70L one, which really is TOO big, but all the other choices were really too shallow. Oh well. You can definitely smell the smoke this baby picked up in the Yoder, it leaks out of the double bags and permeates the whole house. I am going to be salivating all weekend!

    So the plan is 144°F for 40-44 hours. Then I'll take it out and reevaluate. I'm not sure if I want to put some more rub on it at that point (sous vide always seems to require more seasoning, in my experience, especially salt) and throw it back in the Yoder for 2-4 hours to try to firm up the bark, or just go after it with the trusty old searing tool:





    What do you guys think? Back on the smoker or char the outside? Also, do you think it needs a "rest" afterwards? I am thinking not, being that it is sous vide...

    So this will all happen Sunday afternoon, after church. Got some friends and family coming over, should be a good time.

    Look for more pics and probably some slicing pr0n!

  • RonB
    Club Member
    • Apr 2016
    • 13547
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    Looks like a great plan. Enjoy Sunday. I'd put it back on the smoker, but searing it with the torch in front of your guests would look awesome.

    Comment

    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3229
      • 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

      #3
      I'm more for the smoker too. Rest is not needed.

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7809
        • 1521

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        #4
        Yep just smoke to establish bark. Watch your temps, try to stay around your SV temp for a finish. Last one I did I never got above 135* in the entire QVQ process, came out great !! Good luck with yours, makes them tender and moist.

        Click image for larger version

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        Comment

        • tRidiot
          Club Member
          • Dec 2015
          • 756
          • NE OK
          • Traeger BBQ124
            Yoder YS480
            Chargriller Duo gas/charcoal side-by side

          #5
          That looks awesome Troutman ! What temp did you do yours at, and did you ice bath it in between, or did you just pull it out of the SV and straight to the smoker? I would think I'd need 225-250°F at least, if not higher, in order to really set the bark?

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Yes always ice bath, it gives more time for the final smoke to reset the bark. Go higher on the final smoke for maximum bark set as well.
        • Polarbear777
          Club Member
          • Sep 2016
          • 1887

          #6
          I’d ice bath it after SV then run it hot (350F) to finish so you aren’t dealing with any stall and get the bark established.

          I go lower, never going above 135F but that does take 48-72 hours in the SV.

          Comment


          • tRidiot
            tRidiot commented
            Editing a comment
            I would normally agree, but the majority of the guests will not want their meat pink.

          • EdF
            EdF commented
            Editing a comment
            Ah yes, have had to deal with that one!

          • Polarbear777
            Polarbear777 commented
            Editing a comment
            I usually do QVQ with home corned beef brisket. It’s supposed to be pink. :-)
        • tRidiot
          Club Member
          • Dec 2015
          • 756
          • NE OK
          • Traeger BBQ124
            Yoder YS480
            Chargriller Duo gas/charcoal side-by side

          #7
          About 2.5 hours left on the SV timer... I think I'm gonna pull it off about an hour early, I think, chill it quickly (probably not all the way, but cool it off a good bit), then back on the smoker at higher temp. I am worried about it getting too hot internally and losing some of that moisture I've cooked super low and super slow to maintain. Like, I wonder how long in the smoker at 350°F-ish. I'd think no more at that temp than a couple of hours to set the bark well, but... I'm worried my internal will go up a good bit higher that way.

          This method is a big learning curve for me. Expect more pics this evening!

          Comment


          • Polarbear777
            Polarbear777 commented
            Editing a comment
            Just stick in a temp probe and pull it out when it approaches 130 or so. Should be just long enough to set the bark.

            If you’ve got tallow available (save that trim), you can heat it to 350 and slowly pour over the brisket (in a pan that will drain or somewhere you won’t make a mess) just before service to flash fry the bark.

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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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