This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

SVQ / QVQ "Sticky" for Pork Butt, Brisket and Beef Short Ribs?

  • Filter
  • Time
  • Show
Clear All
new posts

    SVQ / QVQ "Sticky" for Pork Butt, Brisket and Beef Short Ribs?

    I am wanting to try to do some SVQ/QVQ for some upcoming gatherings. I am happy to use the traditional route when it is just me or a few close friends but for large gatherings, the thought of being able to prep stuff beforehand and then just smoke a few hours on the day would be nice.

    I am looking for a good "sticky" or post for Brisket, Pork Butt and Beef Ribs. Can be here or elsewhere but have to think there is lots of good stuff here?

    Not looking for recipes - really the technique and temps folks use.

    Beef Ribs I have found this and it looks solid:


    Pork Buttbutt I have these two:



    Brisket I have this:


    Can folks point me to other tecniques for the above they have used and liked please?

    My understanding is that SVQ is Sous Vide then Smoke. And QVQ is Smoke - SV - Smoke.

    Any good articles on when to use SVQ versus QVQ?

    Many thanks for any pointers to techniques for the above or any good threads that would get someone started in this area. Thanks!

    I don't SVQ nor QVQ but there may be some info here.... Suggestions for things to sous vide (profitably) - Pitmaster Club (amazingribs.com)


      A really good resource, my go to for all things Sous, resides here:

      There's a good bit on brisket and pastrami in this forum, as well as PP. Just scroll through the forum. I'm not generally lazy, but I am about linking in the forum. Sorry.


        In addition to the above-mentioned resources, have a look HERE at Meathead's SVQ ebook. Another excellent resource (especially as it pertains to SV food safety) can be found HERE.
        Last edited by MBMorgan; May 18, 2021, 08:28 AM.


          There is no one answer - depends what you are looking to get out of it.

          But quite simply for QVQ
          1) Rub
          2) Smoke to a temp not to exceed your SV temp
          3) Vacuum seal and cook at desired temp for the desired time based on personal preference (e.g., for brisket, some like medium rare brisket and cook at ~135 for 48-72 hrs, others like more traditional texture and will go ~155 for around 24hrs).
          4) Shock and hold in fridge till ready to smoke
          5) Re-rub and then smoke till warmed and bark is set. Typically takes 2-3 hours from fridge temp

          SVQ would just start with step 3.

          The specifics as far as time, temp, rub - that is up to you and the texture/finish you want. Lower temp will be more steak-like but will need a lot more time. Higher temp is more traditional smoked texture. For brisket, I wouldn't go above 155 and for pulled pork I wouldn't go above 160ish

          Lots of posts on this site for every approach - so poke around


            So, a) we should sticky the big post that floats around here. but also b) SVQ/QVQ is usually talked about, here at least, as a way to get brisket fully tender and smokey but at a medium rare temp. If OP is looking for a way to simply have a brisket done to the traditional ~200F temp, then I'd adapt the technique... I'd SV to a well done temp, something like 160 or so and then smoke it the rest of the way on the day of.


              TexasDave I will chime in, after having done all of one pastrami (brisket flat) using the QVQ method. What I did that time, which worked VERY well, was:
              1. Smoke the brisket flat until it had a nice bark, and was just past the stall (170).
              2. Vacuum sealed and put in the fridge for a couple of days.
              3. Put into a SV bath at 195F for 4 hours to finish.
              In my case, I was doing this to use SV to replace the traditional steaming finish to doing a pastrami, but I was impressed by how well the bark stayed intact in the vacuum bag, even with a little purge. I think this method would work well for butts or full brisket, or other items where you want to have it "most of the way" before the day of a large event. I would still smoke anything like that to something like 170F, just to have good bark, then vacuum seal and refrigerate. On the day of serving, drop into a hot SV bath at 195F for several hours - this is the typical temp you start checking for doneness on brisket and pulled pork anyway.

              Alternatively, just do your SV to desired doneness, refrigerate, and on the day of serving, smoke until the food reaches an internal temp of 140F for food safety reasons.

              I feel that SVQ or QVQ only makes sense for these large cuts, or tough/lean cuts that don't do well with traditional smoking. I would never do it for ribs myself, since those are usually done in 5-ish hours anyway.

              For other techniques used in QVQ and SVQ, i.e. for doing a medium rare brisket, you will want to follow someone else's advice. Potkettleblack has been a SV guru for me in my time on the Pit, and if you search his old posts, you will find a lot of very good advice.

              All in all though, I will throw out the fact that for all practical purposes, I think SVQ will not yield traditional BBQ results. QVQ will come closer, but I personally feel like bark and other elements, including overall smoke level, suffer in all of these methods.
              Last edited by jfmorris; May 18, 2021, 01:40 PM.


                Many thanks for all the tips and links - THANK YOU!!



                No announcement yet.
                Rubs Promo


                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                Grilla Pellet Smoker proves good things come in small packages

                We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                Click here for our review on this unique smoker

                The Good-One Is A Superb Grill And A Superb Smoker All In One

                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read our complete review

                Bring The Heat With Broil King Signet’s Dual Tube Burners

                3 burner gas grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                Click here to read our complete review

                Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                Click here to see our list of Gold Medal Gifts

                GrillGrates Take Gas Grills To The Infrared Zone

                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special

                Groundbreaking Hybrid Thermometer!

                Thermapen One Instant Read Thermometer

                The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                Click here to read our comprehensive Platinum Medal review

                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker