Wowser. That’s aggressive and something I must try!
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QVQ Medium Rare Brisket - Step by Step
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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
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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 ;-)
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.
Took them out and did Troutman trick of double vacuum sealing.
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 :-)
Dinner was a success!
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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.
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!
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
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!
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That is beautiful! I tried to sous vide a flat, but this Anova I'd bought would not run for more than about six hours. About the fourth attempt, woke up to room temperature and threw it into the smoker for a regular 200F cook. I just need to remember to get a better heater. Pastrami must be outrageous also!
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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.
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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?
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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.
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For a very very long time assuming good vac seal and long SV bath.
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Originally posted by T-bone View PostAfter 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?
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.
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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.
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