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QVQ Medium Rare Brisket - Step by Step

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  • Sweaty Paul
    Founding Member
    • Aug 2014
    • 1303
    • Hays, KS
    • Green Mountain Grill - Jim Bowie
      (I've never regretted having too much grate space).

      Weber Genesis Gas grill
      Weber Kettle grills x 2

    #16
    Wowser. That’s aggressive and something I must try!

    Comment

    • BriggsBBQ
      Former Member
      • Feb 2016
      • 301
      • Dallas

      #17
      I have been wanting to try this since I started doing some sous videQ. However you gave me a great idea of smoking before and after sous vide which I think is key. I would think this method could really help the BBQ restaurant industry and keep them from running out of meat since fridge could keep a backlog of meat. Thanks for sharing

      Comment

      • Rob Johnston
        Club Member
        • Apr 2018
        • 319
        • Pittsburgh, PA

        #18
        Boy that looks good.

        Comment

        • BRic
          Club Member
          • Mar 2017
          • 370
          • Winnipeg Mb. Canada
          • Napoleon bbq
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          #19
          Looks awesome . Thanks for sharing .

          Comment

          • lostclusters
            Club Member
            • Jul 2017
            • 301
            • Oceanside, CA
            • Mak 1 Star
              KBQ-C60
              Char-Griller Legacy Charcoal Grill w/Side Firebox
              WSM 22.5"
              ThermoWorks Smoke
              ThermoWorks Thermapen
              Rock's Stoker II wifi
              Flameboss 500

            #20
            Request sticky

            Comment

            • JGrana
              Club Member
              • Aug 2016
              • 265

              #21
              Follow up on my QVQ session. Took a nice 11 3/4 lb Costco Prime packer and did some triming. Reduced to around 7 lbs (rendered a lot of the fat for some great Beef Love!).
              Did the dry brine and gave it 24 hours in the fridge. Made a modified Meathead BBR (cut the black pepper a bit) and cut the packer into 2 chunks - point and flat. I figured they will go into the SV separate - might as well get a bit of bark on the cut parts ;-)

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              Into the KBQ running around 260F with Hickory and some Cherry. The flat got to 130F in around 2 hours. the point maybe 30 mins later. Here is the juicy Point.

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              Took them out and did Troutman trick of double vacuum sealing.

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              Into the hot tub running at 135F.
              I will take them out early Sunday morning (around60 hours), shock chill and do the final smoke on Monday.

              Im thinking of just re-heating/smoking the point on Monday. I just might freeze the flat and do the re-heat/smoke another day.

              In the mean time, I hate to just cook 1 meat in my KBQ. So, bought a few chicken halves and my local store, put some Memphis Dust overnight and put them in after the brisket was done. Switched over to Cherry and Apple wood for a few hours.

              I am a big fan of Meatheads MMD for chicken. Adds some nice sweetness and a savory BBQ accents. If you haven't tried Memphis Dust with chicken, do a few and see how it goes.

              Had these for dinner :-)

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              Dinner was a success!


              Comment


              • lostclusters
                lostclusters commented
                Editing a comment
                Do you remember how you had the ports set?
            • Huskee
              Pit Boss
              • May 2014
              • 14521
              • 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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              #22
              Stickied and moved to the SV channel since this is more about how to SV a brisket than brisket itself.

              Comment


              • Polarbear777
                Polarbear777 commented
                Editing a comment
                Seems like a post in the beef channel with just a hyperlink to this thread would be appropriate.
            • binarypaladin
              Club Member
              • May 2017
              • 266
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              #23
              Great write up. I use a similar technique for brisket and prefer it by a wide margin to traditional brisket. There’s just nothing quite like it.

              Comment

              • JGrana
                Club Member
                • Aug 2016
                • 265

                #24
                Wrap up post on my attempt at Troutman 's QVQ. Took the initial smoked brisket out of the hot tub around 60 hours at 135F. Did the shock chill and put the point in the fridge - and the flat in the freezer. Wanted to see how a frozen version/step would work and frankly had more then enough meat on the point for dinner and some fine leftovers.

                As Troutman recommended, took the point out, did a bit of a pat dry and then added another dose of Meat Head BBBR.

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                Fired up the KBQ using a mix of cherry and apple. Point internal was around 48F! Started the KBQ around 225F and left it for an hour.
                Did a few spritz, point internal was getting to 90F so I boosted the KBQ to around 260F and let her roll until the points internal temp hit 135F. Also threw on an onion on during the last hour!

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                Brought it into the kitchen for some slicing and eating! Took some of the layer fat off, but man was this brisket tender and juicy

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                Great smokey, rich flavor and an almost melt in your mouth tenderness.

                My take away and observations:

                1) Overall, this cook took around 5 days - 1 day smoking for a few hours (easy). 2 1/2 days in the SV bath then 1 day to do the final few hour re-heat and smoke.
                Compared to a single, all day, tend the KBQ every 20 mins effort - well worth the planning.
                2) The flavor and texture were great - one of the best I have made.
                3) We shall see how the frozen flat turns out in a month. Hopefully will be just as juicy and tasty! My kids will be visiting and will be the testers ;-). But, the ability to take the frozen brisket out that morning, get it on the smoker a few hours before dinner sounds too good to be true ;-)


                I will definitely do this again!

                Comment


                • Troutman
                  Troutman commented
                  Editing a comment
                  Excellent write-up and result. This is a result of a true AR group effort !!

                • JGrana
                  JGrana commented
                  Editing a comment
                  EdF, For the initial Q, I set both top and bottom - wide open.
                  For the second smoke, I did full bottom and the top just cracked.
                  IMHO, the smoke was spot on. Not overpowering, but nicely there

                • EdF
                  EdF commented
                  Editing a comment
                  Thanks!
              • Backroadmeats
                Club Member
                • Dec 2018
                • 454
                • Central mn

                #25
                Man does that look good!!! Nice write up and post.. I think I am going to have to get a SV thingy..

                Comment

                • treesmacker
                  Club Member
                  • May 2018
                  • 784
                  • Grants Pass OR
                    • Rec Tec Trailblazer RT-340
                    • O-Grill 600 Portable Grill with O-Dock
                    • Cuisinart 360 Griddle
                    • Ooni Fyra (coming soon)

                  #26
                  I've only done one brisket, with good (not excellent) results. Next one I think I'll do it as you did. It looks superb! I like the idea of splitting, SV and then freeze a portion. I really don't need a whole brisket for just my wife and i; though the last one I made a chili with the leftovers and still have some of that in the deep freeze - I really liked that chili. Thanks for sharing and great job! I looks kinda like the brisket I had on my sandwich yesterday at local butcher/deli; meat and marbling kinda gel like smooth and tender.

                  Comment

                  • Moscuba
                    Charter Member
                    • Sep 2014
                    • 56
                    • Minneapolis, Minnesota, USA

                    #27
                    Fantastic!

                    Comment

                    • T-bone
                      Club Member
                      • Dec 2016
                      • 329
                      • Northern Virginia
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                        You can take the boy out of Texas, but you can't take the Texas out of the boy.

                      #28
                      After SVing and an ice bath, how long do you think the vac-sealed brisket would safely keep in the fridge before going for the final Q-session?

                      Comment


                      • Troutman
                        Troutman commented
                        Editing a comment
                        I've made the first step through the SV and shock one weekend, then waited up to 5 days to do the final smoking. Generally I don't do that, I time the SV bath to coincide with when I want my meal to be served, not the other way around.

                      • Potkettleblack
                        Potkettleblack commented
                        Editing a comment
                        For a very very long time assuming good vac seal and long SV bath.

                      • T-bone
                        T-bone commented
                        Editing a comment
                        Thanks, Gentlemen! I appreciate the advice. Troutman I'm trying to cover two events with one QV and then a final Qing day of the events. The events are only separated by 5 days so I should be ok.
                    • Philet Mignon
                      Former Member
                      • May 2019
                      • 2
                      • West Michigan

                      #29
                      Originally posted by T-bone View Post
                      After SVing and an ice bath, how long do you think the vac-sealed brisket would safely keep in the fridge before going for the final Q-session?
                      New guy here. I'm more of a sous vide guy than a smoking food guy, but I'm a big fan of both methods of cooking. Douglas Baldwin has a ton of scientific info on sous vide cooking and food safety. Here's the link, the table of contents is super helpful.
                      http://www.douglasbaldwin.com/sous-v...ns_of_Interest

                      To answer your question specifically, Baldwin says that fully pasteurized meats should be safe to eat for 3-4 weeks as long as 1) they are kept in their vacuum sealed packaging 2) are chilled properly in an ice bath immediately after sous vide and 3) are stored below 38 degrees in the fridge.

                      There is a table for pasteurization times for beef, the very long sous vide time for medium rare brisket is definitely long enough to fully pasteurize the meat.

                      Comment


                      • T-bone
                        T-bone commented
                        Editing a comment
                        Welcome to The Pit and thanks for the great info and link!
                    • Moscuba
                      Charter Member
                      • Sep 2014
                      • 56
                      • Minneapolis, Minnesota, USA

                      #30
                      I read the whole post this time. Well done! I mean the post not the meat.

                      Thanks for the simple yet detailed descriptions from seasoning to the final Q. I need to start QVQ for big beef.

                      Beautiful ring. That comes from the first Q I assume. My meat is good, tender but no show-off ring.

                      Great photos. Man I need to replace my old banged up camera. I've noticed that the focus is off; could be the lens.

                      Comment

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