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QVQ Medium Rare Brisket - Step by Step

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  • Stuey1515
    replied
    It's posts like this thread that are the core of why AR is so unique. People thinking outside the box and trialling all sorts of ideas and then happily sharing their tricks with the AR community. I've been so glad I found this place, a treasure trove of facts and ideas in an interweb of bullsh#t and angst, MH for POTUS!!!
    Last edited by Stuey1515; August 28, 2020, 05:47 PM.

    Leave a comment:


  • Polarbear777
    commented on 's reply
    I have only had bags fail when they’ve been in the freezer for a while sliding around or when the item has bones etc.

    I double bag and double seal for any long bath just to be on the safe side.

  • jhoggatt
    replied
    Doing a test of this method on a smaller brisket this weekend, before potentially doing it again on a large, whole packer wagyu from Snake River Farms.

    Question about the double bagging - definitely doesn't hurt, but I am now curious if people have ever had bags fail on them? I have been doing sous vide for almost 10 years now and have never had a bag fail (Mostly Vacmaster bags with a VP210), but now I am getting paranoid after reading some posts on this site

    Leave a comment:


  • Polarbear777
    commented on 's reply
    Bark is still better with a long conventional smoke. Meat is better (I think) with QVQ.

  • Troutman
    commented on 's reply
    Give it a try, sounds like you’re wringing your hands over doing it. I prefer brisket both conventionally and QVQ. My wife prefers medium rare meat so we probably do this method more than the other.

    So here’s the bottom line, cook what’s going to satisfy you and your family.

  • zzdocxx
    commented on 's reply
    Bottom line then, is this your go to method for brisket?

    Do you feel it is better tasting overall than cooked to the 205 range, or is it more of a "different" way to cook it, that you use for variety?

    Thanks!

    It does indeed look yummy?

    BTW, did you save and use any of the jus from the SV bag?
    Last edited by zzdocxx; July 28, 2020, 07:15 AM.

  • Troutman
    replied
    zzdocxx pictures speak a thousand words. My latest batch of QVQ medium rare brisket.....

    Click image for larger version

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    Leave a comment:


  • Troutman
    commented on 's reply
    As tender as roast beef. That's the beauty of having it in the SV bath for days.

  • zzdocxx
    replied
    Hey Troutman, can you remind me, when you do this method for medium rare, how tender has it come out?

    Read through this thread for the second time, still getting my mind around it. I have a Costco prime brisket ~14lbs sitting in the fridge for a few weeks now in the original vac pak, aging while I think this through, it will be my first brisket.



    Leave a comment:


  • 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:

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