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QVQ Medium Rare Brisket - Step by Step

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  • Polarbear777
    commented on 's reply
    Chuck is pullable at 72+ hours at 135F.

    I’ve not tried brisket beyond 72 hours but still sliceable at that point.

    Longer may result in undesirable enzymatic changes (falls to pieces not gracefully). Probably could go a bit hotter and get it pullable.

    You can always “pull” what you are able to, put the chunks in a Dutch oven with all the juices and braise in the oven covered until it’s tender enough to completely shred.

  • Potkettleblack
    commented on 's reply
    I would have Sous vided hotter. Like 155 or so.

    Longer SV than 72 hours, never seen that, so dunno if that will result in pullable. So maybe it’s just smoke it hot to probe tender.

  • Troutman
    commented on 's reply
    Look, the whole idea is brisket can be cooked a number of different ways. My mother used to cook a mean brisket in a crock pot until it was fall apart delicious. I like my meat rare, yes even brisket. If you want gray meat, then cook it conventionally. I like to slice it like I would a medium rare steak. You can only achieve that via QVQ or SVQ at a low bath temp like 131*. After that, in step 3, you are just re-heating and establishing some bark, but NOT exceeding the 131* bath temp. Got it?

  • Duke139
    replied
    I was thinking the same as part 1 of your answer - cook to probe tender, maybe 190-200, hot and fast, like 400. But you reconsider and suggest that the bath being at 131 suggests I have to stop there - why?

    Leave a comment:


  • Troutman
    commented on 's reply
    I've never pulled medium rare brisket, the idea is to have and slice it like steak. But if you insist I would treat it like a regular brisket cook at this point and get it probe tender. I really would re-think that however, starting at 131* you really need to end there. Plenty of regular SVQ recipes for pulled brisket.

  • Duke139
    replied
    I have a packer that has had steps 1 and 2 done (bath at 131) in my fridge. How best would I do step 3 if I want to pull it rather than slice it?

    Leave a comment:


  • JeffJ
    replied
    Very interesting technique. For the Michigan v MSU game my plan was to take Friday off and smoke the 13# prime packer I've got in the freezer. Then, chop shred after cambro (I'll cube some of the flat, freeze it and use it 2 weeks later in chili for the OSU game) and mix with some sauce, peppers, mushrooms and onions and set in the 'fridge overnight. Then, with it tightly covered I just need to warm it during the tailgate for brisket sandwiches. But, I also really like the idea of finishing it in the smoker at the tailgate and this QVQ method would work great for that.

    These kinds of decisions are so difficult.

    Leave a comment:


  • Meathead
    commented on 's reply
    Actually bark is dried meat. Jerky.

  • AZ Fogey
    replied
    Polarbear777 T-bone,or Troutman Thank you all for your answers. I get it now. I'm absolutely going to try the QVQ method cause I've got lots of time on my hands. On a side note, AmazingRibs.com is astounding for the aggregation of BBQ knowledge that resides on this site. Thank you Meathead for coming up with the idea, and thank you to all active participants who willingly share your knowledge with newbies like me. You're an invaluable resource for folks that love BBQ.

    Leave a comment:


  • Troutman
    commented on 's reply
    Nothing to add, good responses above. We as a group have developed the QVQ method on various proteins over the last couple of years. Try it, if you have the time, it’s a nice improvement over SVQ.

  • T-bone
    commented on 's reply
    +1 on what Polarbear777 said.

    From what I learned at a recent SV Summit...

    - A SV pre-sear adds flavor, it’s not for bark.

    - 120 is too low for long cooks because there’s too much of a chance for bacterial growth. I believe CREA recommends 127 as a minimum and our fearless leader, Meathead, recommends 131.

    - An ice bath and chill is recommended after SV long cooks. It helps in developing additional flavor.

  • Polarbear777
    commented on 's reply
    The first Q is just for smoke, not really bark. The “V” (SV) step then takes care of the collagen conversion and tenderness. The second Q gives you the bark and additional smoke.

    Smoke sticks to cold and wet and you get to do that twice with QVQ.

  • AZ Fogey
    replied
    OK, here's my question. Why put it in the smoker for two hours first? I've been cooking sous vide for a number of years, albeit only steaks and fish and veggies, but I've never pre seared any of it because invariably, whatever is in the bag is soaking in fluid by the time it's taken out of the bath. I would think that it would be very detrimental to whatever bark had formed during the initial smoke. Has anyone tried first cooking it sous vide for 48 hours at maybe 120°, then putting it in the smoker either low and slow or hot and fast until the desired internal temp?

    Leave a comment:


  • Potkettleblack
    commented on 's reply
    I'm in the slow for the first Q and hot for the second camp.

  • Michael Brinton
    commented on 's reply
    Nice bark! I think I over did it with the rub as well. I didn't dry it off after the sous vide step, just added more rub.

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