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Sous Vide and Smoke

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  • cosmo
    Club Member
    • Aug 2015
    • 140
    • Midwest USA
    • Pit Barrel owner

    Sous Vide and Smoke

    I've seen some general comments but not a whole topic on this. I'm currently sous vide some short ribs (48 hours) at 144F. Plan on cooling them down, apply rub, and then throwing on PBC. Not 100% sure if I should think about freezing them so they don't overcook on smoker? Has anyone tried something similar?
  • Huskee
    Pit Boss
    • May 2014
    • 14526
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
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      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    Pit Boss recently did some corned ones for pastrami, exact same principle cook-wise for this discussion. Let's see what he can offer when he gets a minute...

    Comment

    • Huskee
      Pit Boss
      • May 2014
      • 14526
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Dyna-Glo XL Premium dual chamber charcoal grill
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke by ThermoWorks
        • (1) Signals by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #3
      In reviewing his short rib pastrami cook, I remembered one crucial point- he did the opposite. He smoked it, then didthe sous vide. Check out the article for his details, aside from the seasoning differences between regular short ribs and pastrami ones, you could replicate what he did there.

      Comment

      • cosmo
        Club Member
        • Aug 2015
        • 140
        • Midwest USA
        • Pit Barrel owner

        #4
        Yeah, I was doing some research and came across the smoke first, sous vide second method. Well, I have two SNF short ribs as well as a rack of baby backs sitting in the bath. I'll cool them and then smoke and will report back.

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9409
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
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          #5
          If they are tender enough all you have to do is sear.

          Comment

          • cosmo
            Club Member
            • Aug 2015
            • 140
            • Midwest USA
            • Pit Barrel owner

            #6
            Thanks Jerod, I'm going for both tender and crusty/smoky. I've done short ribs before, brushed with some soy/hoisin and fired under the broiler which are ridiculous. But not the same as true smoke. Just wanting to see if it makes a big difference or even can be done

            Comment

            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 5040
              • Charlotte, NC
                • Slow 'N Sear Kamado (SnSK)
                • Lots of grills that work with Slow 'N Sear
                • LOTS of digital thermometers (my fav)
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                • Favorite Beer - Fat Tire
                • Favorite Bourbon - Woodford Reserve
                • Favorite White Wine - Cakebread Chardonnay
                • Favorite Red Wine - Yes, Please
                • President/Owner - SnS Grills

              #7
              Can't say I have much to offer at this point but keep me posted with pics on how things turn out!

              Comment

              • Breadhead
                Banned Former Member
                • Jul 2014
                • 1

                #8
                Hmmm... I'm just learning SV cooking too. So what I say is just conjecture.

                It seems to me that smoking first and then putting it in the vacuum packed bag, then in the bath tub, would wreck any bark, smoke flavor or color you've worked to build on the surface of your meat.

                The meat out of the smoker still has lots of moisture in it. By vacuum packing it and putting in the hot water bath you will extract more moisture and that will wash off your smoke flavor... No?

                It seems to me that SV first to only about 60% of the internal temp you want to finish with would give you enough time in the smoker to build some bark and smoke flavor.
                Last edited by Breadhead; March 26th, 2016, 03:17 PM.

                Comment


                • fuzzydaddy
                  fuzzydaddy commented
                  Editing a comment
                  Breadhead , I smoked my recent "test brisket", then SV and yes, bark mostly dislodged, minimal smoke flavor, black bark > brown, and ton's of liquid in the SV bag when done. Lesson learned! YMMV.
              • cosmo
                Club Member
                • Aug 2015
                • 140
                • Midwest USA
                • Pit Barrel owner

                #9
                So far have had it on PBC for 2 1/2 hours and looking pretty good.Internal temp of the short ribs are 160F. Probably don't need to take it all the way to 200F ish since it is already cooked in the SV.

                Comment

                • cosmo
                  Club Member
                  • Aug 2015
                  • 140
                  • Midwest USA
                  • Pit Barrel owner

                  #10
                  Ok, just 20 minutes later and internal up to 180F. Really start to move now and looking even better. Starting to pull back off the bone.

                  Comment

                  • cosmo
                    Club Member
                    • Aug 2015
                    • 140
                    • Midwest USA
                    • Pit Barrel owner

                    #11
                    I'm sold, sous vide then smoke

                    Comment


                    • fuzzydaddy
                      fuzzydaddy commented
                      Editing a comment
                      Beautiful. Well done!
                  • bpf120
                    Charter Member
                    • Jan 2015
                    • 30

                    #12
                    This the the brisket I did sous vide and then smoked. I followed chefsteps.com recipe for the brisket and then smoked to a good bark. Best brisket Ive ever made.

                    Comment


                    • scottranda
                      scottranda commented
                      Editing a comment
                      bpf120 so, did you only smoke it to get a good bark and didn't worry about the tenderness (because it was already tender from the SV)? Do you remember the finishing temp (if it mattered at all)?

                    • bpf120
                      bpf120 commented
                      Editing a comment
                      scottranda I just smoked till I liked the bark. I think it was 3-4 hours. I didn't worry about tenderness. I can't remember the finish temperature. Meathead would yell at me because I'm terrible about keeping good cooking logs.

                    • scottranda
                      scottranda commented
                      Editing a comment
                      Thanks bpf120 So, my plan is 154 degrees for 24 hours in SV. Chill in fridge, then smoke for 3-4 hours to get good bark with a basic S&P rub.
                  • cosmo
                    Club Member
                    • Aug 2015
                    • 140
                    • Midwest USA
                    • Pit Barrel owner

                    #13
                    Nice bark indeed.

                    Comment

                    • John Henry
                      Charter Member
                      • Apr 2015
                      • 39
                      • The great desert Southwest. If you don't mind 115-degrees in June, we can enjoy outdoor-cooking all
                      • Don't Stop Believin'

                      #14
                      So cosmo , please: Approx how long was your total time on the PBC and to what IT did you decide to take it, please? Thanks and belated congrats.
                      Last edited by Jerod Broussard; April 3rd, 2016, 01:30 PM. Reason: @cosmo added

                      Comment

                      • CeramicChef
                        Former Member
                        • Jul 2014
                        • 1188
                        • OKC, OK

                        #15
                        I'm a little late to the party, but …

                        I've found that if I do a sear PRIOR to the Sous Vide step, then put in the Sous Vide, and then I finish with a sear, I get a very nice flavor when all is said and done. On smokes, I'll put on 2 hours of smoke, then Sous Vide, and then finish with an hour of smoke at the end, things work out quite nicely.

                        That said, I still prefer smoking a brisket or butt completely on the Komodo Kamado.

                        Comment


                        • HorseDoctor
                          HorseDoctor commented
                          Editing a comment
                          I do agree! Somehow doing the whole shebang in the smoker just seems more "manly". LOL!!!

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