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?
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David Parrish 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...
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Administrator
- May 2014
- 18992
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- 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)
- a couple BBQ Dragons
- 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 Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, 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, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, 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) at MyMichigan Health, a University of Michigan Health System.
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.
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Can't say I have much to offer at this point but keep me posted with pics on how things turn out!
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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 26, 2016, 03:17 PM.
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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.
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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.4 Photos
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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)?
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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.
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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.
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Don't Stop Believin'
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.
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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.
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