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Sous vide chuck and brisket

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  • josht138
    Charter Member
    • May 2015
    • 213
    • Marietta, GA (Greater Atlanta)
    • Weber Genesis E-330 (AKA Big Paperweight)
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      Thermapen MK4

    Sous vide chuck and brisket

    Based on the Kenji article in the most recent topic, I'm cooking a 2.5 lb chuck roast and 2 lb brisket flat. I'm going sous vide @155 until tomorrow afternoon and then I'm going to smoke until finish.

    Kenji says to cool off to room temp before smoking. Does anyone disagree with this? I've seen a lot where people have been taking out of the bag and cooking until IT of 203. Recommendations?
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9433
    • East Texas
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    #2
    I prefer to chill. Then put the smoke to it.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 11865
      • Near Richmond VA
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      #3
      I think you will get more smoke adhesion with cold meat.

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        #4
        I too prefer to chill it before putting it in the smoker... After I hit it with some beef love and put my rub on it.👍

        Comment

        • MBMorgan
          Club Member
          • Sep 2015
          • 5946
          • Colorado
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            > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

          #5
          +1 on chilling ... and that applies to all SV'd proteins headed to the smoker.

          Comment

          • josht138
            Charter Member
            • May 2015
            • 213
            • Marietta, GA (Greater Atlanta)
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            #6
            Better bark or no difference?

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              I guess it might be possible to get a better bark since the fact it is chilled increases cooking time. But I think really at the end of the day the difference might not be much on these long cook meats.
          • fuzzydaddy
            Charter Member
            • Nov 2014
            • 4949
            • Winchester TN
            • Hardware
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              Consumables / Favorites
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              MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

            #7
            Looking forward to some photos of your finished chuck roast and brisket flat!

            Comment

            • Potkettleblack
              Club Member
              • Jun 2016
              • 1886
              • Beautiful Downtown Berwyn
              • Grill: Grilla Original / Weber Genesis EP-330
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              #8
              Taking it to 203 is completely unnecessary after sous vide. It will be pullable long before then.

              I don't like Kenji's time and temp recommendation, but he's JKLA and I'm just some schlub in Chicago. Longer time, lower temp. Like 48-72 hours long, around 135-140. Shock, chill, smoke until you have the bark you want. It will be pullable when it gets to temp.

              Comment


              • Breadhead
                Breadhead commented
                Editing a comment
                +1^ I cook to get bark. Once my bark looks good I pull it.👍
            • josht138
              Charter Member
              • May 2015
              • 213
              • Marietta, GA (Greater Atlanta)
              • Weber Genesis E-330 (AKA Big Paperweight)
                22" Weber Kettle Premium
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                Slow 'N Sear
                Weber Smokey Mountain 18.5" (pre-2008)
                Anova Sous Vide
                (2) Maverick ET-733s
                Thermapen MK4

              #9
              Here's a couple pics from yesterday. Brisket is in Salt and pepper. Chuck is in Fox Bros Bbq rub.

              Click image for larger version

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              Click image for larger version

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              Comment

              • josht138
                Charter Member
                • May 2015
                • 213
                • Marietta, GA (Greater Atlanta)
                • Weber Genesis E-330 (AKA Big Paperweight)
                  22" Weber Kettle Premium
                  26" Weber Kettle One Touch
                  Slow 'N Sear
                  Weber Smokey Mountain 18.5" (pre-2008)
                  Anova Sous Vide
                  (2) Maverick ET-733s
                  Thermapen MK4

                #10
                Just went on the smoker. Click image for larger version

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                Comment

                • fuzzydaddy
                  Charter Member
                  • Nov 2014
                  • 4949
                  • Winchester TN
                  • Hardware
                    Slow N Sear Deluxe Kamado.
                    22" Weber Kettle.
                    Slow N Sear, DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                    Chimney starters.
                    PartyQ.
                    Joule.
                    GrillGrates, GrateGriddles.
                    Maverick XR-50 [my favorite].
                    ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                    Consumables / Favorites
                    KBB (short cooks), Weber (long cooks)
                    Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
                    SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                    MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

                  #11
                  And the anticipation builds....

                  Comment

                  • fzxdoc
                    Founding Member
                    • Jul 2014
                    • 4739
                    • My toys:
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                      Pit Barrel Cooker (which rocks)
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                      Weber Kettle Premium 22"
                      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                      Camp Chef Somerset IV 4-burner outdoor gas range


                      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                      Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                      Adrenaline BBQ Company's SS Rack for DnG
                      Grill Grate for SnS
                      Grill Grates: five 17.375 sections (retired to storage)
                      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                      2 Grill Grate Griddles

                      Fireboard Extreme BBQ Thermometer Package
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                      Maverick ET 73 a little workhorse with limited range
                      Maverick ET 733
                      Maverick (Ivation) ET 732

                      Grill Pinz
                      Vortex (two of them)

                      Two Joule Sous Vide devices
                      VacMaster Pro 350 Vacuum Sealer
                      Instant Pot 6 Quart Electric Pressure Cooker
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                      BBQ Dragon and Dragon Chimney

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                    #12
                    Game on...

                    Comment

                    • josht138
                      Charter Member
                      • May 2015
                      • 213
                      • Marietta, GA (Greater Atlanta)
                      • Weber Genesis E-330 (AKA Big Paperweight)
                        22" Weber Kettle Premium
                        26" Weber Kettle One Touch
                        Slow 'N Sear
                        Weber Smokey Mountain 18.5" (pre-2008)
                        Anova Sous Vide
                        (2) Maverick ET-733s
                        Thermapen MK4

                      #13
                      I'm about 3 hours in to the smoking and the bark isn't really quite there. Plus the meat feels pretty tough. Should I be worried? Overcooked?

                      I did 155F for about 22 hours and I've been smoking around 225 to 250.

                      Comment


                      • Jerod Broussard
                        Jerod Broussard commented
                        Editing a comment
                        Nah, I did a brisket for pastrami at 145 for 36 hours then took up to 200 on the smoke.

                        https://pitmaster.amazingribs.com/fo...mi-coming-soon

                      • Breadhead
                        Breadhead commented
                        Editing a comment
                        Don't worry, be happy.😆 Keep the smoker temp where it is, the bark will appear soon. Once you get bark test it with your probe and when it's buttah soft pull it off. Patience grasshopper.👍
                    • josht138
                      Charter Member
                      • May 2015
                      • 213
                      • Marietta, GA (Greater Atlanta)
                      • Weber Genesis E-330 (AKA Big Paperweight)
                        22" Weber Kettle Premium
                        26" Weber Kettle One Touch
                        Slow 'N Sear
                        Weber Smokey Mountain 18.5" (pre-2008)
                        Anova Sous Vide
                        (2) Maverick ET-733s
                        Thermapen MK4

                      #14
                      Had hungry kids to feed so I had to pull it.

                      Bark and flavor were pretty good. The brisket tasted dried out and it started pulling apart while cutting it. I think it was overcooked.

                      The chuck was a little more tender but wasn't anything great. This was the only pic I could get. I wrapped them and let sit for over an hour before slicing.

                      Click image for larger version

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                      Comment

                      • fzxdoc
                        Founding Member
                        • Jul 2014
                        • 4739
                        • My toys:
                          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                          Pit Barrel Cooker (which rocks)
                          Weber Summit S650 Gas Grill
                          Weber Kettle Premium 22"
                          Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                          Camp Chef Somerset IV 4-burner outdoor gas range


                          Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                          Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                          Adrenaline BBQ Company's SS Rack for DnG
                          Grill Grate for SnS
                          Grill Grates: five 17.375 sections (retired to storage)
                          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                          2 Grill Grate Griddles

                          Fireboard Extreme BBQ Thermometer Package
                          Fireboard control unit in addition to that in the Extreme BBQ Package
                          Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                          2 Fireboard Driver Cables
                          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                          Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                          Thermoworks Thermapen MK5 (pink)
                          Thermoworks Thermapen MK4 (pink too)
                          Thermoworks Temp Test 2 Smart Thermometer
                          Thermoworks Extra Big and Loud Timer
                          Thermoworks Timestick Trio
                          Maverick ET 73 a little workhorse with limited range
                          Maverick ET 733
                          Maverick (Ivation) ET 732

                          Grill Pinz
                          Vortex (two of them)

                          Two Joule Sous Vide devices
                          VacMaster Pro 350 Vacuum Sealer
                          Instant Pot 6 Quart Electric Pressure Cooker
                          Instant Pot 10 Quart Electric Pressure Cooker
                          Charcoal Companion TurboQue
                          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                          BBQ Dragon and Dragon Chimney

                          Shun Classic 8" Chef's Knife
                          Shun Classic 6" Chef's Knife
                          Shun Classic Gokujo Boning and Fillet Knife
                          Shun Classic 3 1/2 inch Paring Knife

                        #15
                        Good to know, josht138 . Thanks for the info.

                        Kathryn

                        Comment

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