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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
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
I couldn't help it. I did the oven sous vide. Vacuumed packed meat stayed sunk like a champ in the big pot. Water stays VERY constant in the oven, aka slow temp swings while I was dialing her in. Eventually settled at 225 oven temp. I checked the temp (Thermapen) every 12-15 minutes and stirred the water. When I got the water to 163-164 it stayed there for over 3 hours.
I would prefer to do a medium-rare setting for 5 hours, but cooking for a well-done crowd has its sacrifices. Enough caramelized onions and some sour cream, and I can hang. Plus things were kinda hectic with one of my wife's nieces ending up in the hospital, so I only had about 3.5 hours to sous vide.
Wife purchased the already seasoned "fajita meat." Obviously flank. Most tender flank I've ever eaten. Perfect chew. I plan to make sure she doesn't purchase the already seasoned crap anymore.
why didn't one cook to 130 for what ever and if one were to per take in such a thing after slicing put said med rare slices in to some simmering beef jus if one would have from ones last brisket cook and have the best of ones world.
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