Brisket #3/65 hours

[pianoman9701]

There's a channel, Sous Vide Everything. In this recipe, they smoke it for only 3 hours and sous vide at 140F for 62 hours. I've again covered it with Russian mustard, mostly because it's less corrupt than Ukrainian or US mustard. I'll add another pic after smoking (hickory and mesquite). Then, the last pic on Wednesday when it's done.

[Karl Blanchard]

Guga is a wise man. I'm sure it will be amazing 

[pianoman9701]

Yeah, I've taken a lot of his recipes with great success.

[NRA4LIFE]

You are a patient man.  Sounds terrific.

[pianoman9701]

1.5 hours and need more hickory chunks.

[Fidelk]

Looks great for 1 1/2 hours in. Did you turn it at the halfway point to get a bit of bark and the smoke permeating both sides? I see you are at 250 degrees, is the kettle holding that temp naturally, or are you adjusting and closing the vents to maintain?

[pianoman9701]

Looks great for 1 1/2 hours in. Did you turn it at the halfway point to get a bit of bark and the smoke permeating both sides? I see you are at 250 degrees, is the kettle holding that temp naturally, or are you adjusting and closing the vents to maintain?

I didn't turn it.
I adjust the heat with the vents. I try to keep it about 225.
I'll take this out at 6AM, Wednesday.

[pianoman9701]

After the smoke

[pianoman9701]

In the long bath.

[Dan-o]

It already looks incredible. 

I am totally jealous. 

That is going to be an amazing brisket

[NRA4LIFE]

Got to love those Cambros for soux vide. 

[Bigshooter]

If it never reaches 203ish degrees how is it going to be tender?

[Fidelk]

After the smoke

Looking good......getting the smoke on first, I think you will find this an improvement over smoke following sous vide.

[Fidelk]

If it never reaches 203ish degrees how is it going to be tender?

A brisket gets tender once it makes it past "the stall"......that should easily be accomplished by a total of 65 hours under a couple of applications of heat. 

[pianoman9701]

If it never reaches 203ish degrees how is it going to be tender?

I guess we'll find out. The smoke was between 225-250 for three hours.

[Blacklab]

👍😉🥃🇺🇸

[pianoman9701]

So, I read a recipe on the Anova app that said 50 hours @ 135F. Mine's been at 140 and will be 50 hours tonight at 6PM. I'm taking it out 12 hours early. Wish me luck.

[Dan-o]

Geez, I don't think you'll need luck. 


I think its going to be amazing.

[LDennis24]

Pics of the finished product please! Sounds delicious!

[Jpmiller]

Really interested to see how it turns out. Multi day cooks always intrigue me, Good luck!

[Karl Blanchard]

Man I'm not sure deviating from Guga's instructions is a good idea John 

[pianoman9701]

  Right? He did say it was his first attempt. So, I'm unsure as to how he came up with his schedule. I think it's possible he and his cohorts were smoking a blunt and someone said, "Hey man, let's make people cook a brisket for like 60-70 hours just for the hell of it!"

[206]

Right? He did say it was his first attempt. So, I'm unsure as to how he came up with his schedule. I think it's possible he and his cohorts were smoking a blunt and someone said, "Hey man, let's make people cook a brisket for like 60-70 hours just for the hell of it!"

My laugh for the day.

[Stein]

I've noticed that with some of his videos, you gotta put out content and there are only so many ways to do it, so let's do something crazy.  He does have a bunch of great info but I usually adjust his temps down a bit as he seems to like his meat a bit more well done than I do - especially with prime rib or steaks which wouldn't apply much to brisket.

I bet it's great, there is quite a bit of opinion out there that the quality peaks at a certain time and then goes down with longer times, but again so much is personal preference.

[mcrawfordaf]

I stopped watching him when he started to sous vide crap in peanut butter and just trying to make content.

Been messing with my water bath for about 5 years now and from my experience most cuts of beef past 48hrs starts getting mushy and akin to ground/shredded beef.

Hope it works out for you! Looks good regardless.

[Fidelk]

Success will be achieved, if pman decides that Brisket #3 tastes better than Brisket #1 and 2. I believe he stated that Bris #2 could have been a bit more smoky. I think he will hit that since he smoked #3 before going to sous vide. Brisket can be tricky, if you can hit exactly what you're looking for in 3 attempts, you have done very well,

Inspired by this thread, I snagged at brisket at Costco this morning. Currently in the icebox absorbing the rub for the next few days. Mine is going to be smoked on a Weber Smoky Mountain.......with charcoal and mesquite chunks. I'm going to defy conventional logic and significantly reduce the time to exactly the time sequence that I use for pulled pork........8 hours uncovered at 225-250.......2 hours covered with an inner wrap of pink butcher paper and an outer wrap of HD foil, also at 225-250 and 1 hour to rest. Will keep the smoke going for 5-6 hours of the initial 8 hours. Since I have 2 racks on my smoker, I'm also going to smoke some thick Costco chuck roast.......probably shorter times than the brisket. This is similar to smoked beef ribs, like Louis Mueller's joint in Taylor, TX. If you like BBQ, this is another worthy target.

[pianoman9701]

It’s fantastic, not shredded but fork cut.

[pianoman9701]

<iframe src="https://player.vimeo.com/video/738112281?h=4fd52ccc62" width="640" height="1138" frameborder="0" allow="autoplay; fullscreen; picture-in-picture" allowfullscreen></iframe>
<p><a href="Not a valid vimeo URL">Brisket 1[/url] from John Wallace on Vimeo.</p>

[pianoman9701]

Flavor is incredible. Lots of smoke and spice. Definitely the best yet. I could sell this.
<iframe title="vimeo-player" src="https://player.vimeo.com/video/738115295?h=7e951a67e0" width="640" height="1137" frameborder="0" allowfullscreen></iframe>

[NRA4LIFE]

Beautiful.

[Fidelk]

Excellent......for next time it might be useful to write down your process, times and temps.

[pianoman9701]

I only forget the mistakes. 225-240 smoke for 3 hours. 140 in the bath for 50 hours. Rest 20 minutes. Pig out.

[Fidelk]

I only forget the mistakes. 225-240 smoke for 3 hours. 140 in the bath for 50 hours. Rest 20 minutes. Pig out.

It's all written down now with your post. Including your command decision to reduce the number of hours in the bath. Good instinct to make a change to the plan during the process and have it work out. If you feel like trying something different in the beef family, some thick chunks of boneless chuck roast will yield some very nice Que. Should work with your posted times.....maybe a little less.

[pianoman9701]

The water in the tank started to turn brown after 24 hours. I was afraid the vacuum seals weren't tight. That's when I looked for different recipes and came up with the Anova brisket recipe for 50 hours. It turned out that the smoke just leeched through the bags but the seal was solid - no water in the bags.

[LDennis24]

Aaahh! It looks incredible man! What do you guys use to keep the water temp?

[pianoman9701]

Aaahh! It looks incredible man! What do you guys use to keep the water temp?

I use the Anova sous vide circulator. There are many different brands out there ranging from about $75-400. For home use, the $75 ones at 800W will usually do the trick. Don't go lower than 800W. For large pieces of meat, I use the 18qt Cambro with the lid to avoid vaporization on longer cooks.

Sous vide means under vacuum in French. It's a method of cooking food in water in a vacuum-sealed (or in a Ziplock with the air forced out by pushing the meat down in the water while the bag is open on one end until the air is forced out and closing the bag) at an exact temperature to achieve a specific doneness. For example: for steak medium-rare, the water temperature is 130F and cook for 1-2 hours. When the meat is done, it's perfectly medium-rare all the way through. And because it's cooked already, searing in a pan takes about one minute on each side. I also use a torch for searing roasts and larger cuts.

[mcrawfordaf]

The water in the tank started to turn brown after 24 hours. I was afraid the vacuum seals weren't tight. That's when I looked for different recipes and came up with the Anova brisket recipe for 50 hours. It turned out that the smoke just leeched through the bags but the seal was solid - no water in the bags.

I was once rendering beef tallow and didn't realize the heat at which you need to render it would melt my seals. Whole bottom of my bag blew out. About 2x lbs of beef fat let loose into my bath. That was a lesson.

[pianoman9701]

The water in the tank started to turn brown after 24 hours. I was afraid the vacuum seals weren't tight. That's when I looked for different recipes and came up with the Anova brisket recipe for 50 hours. It turned out that the smoke just leeched through the bags but the seal was solid - no water in the bags.

I was once rendering beef tallow and didn't realize the heat at which you need to render it would melt my seals. Whole bottom of my bag blew out. About 2x lbs of beef fat let loose into my bath. That was a lesson.

I think the ziplocks have a higher melting point. I've used them to 180F. Hefty 2.5 gal as well.

[LDennis24]

Aaahh! It looks incredible man! What do you guys use to keep the water temp?

I use the Anova sous vide circulator. There are many different brands out there ranging from about $75-400. For home use, the $75 ones at 800W will usually do the trick. Don't go lower than 800W. For large pieces of meat, I use the 18qt Cambro with the lid to avoid vaporization on longer cooks.

Sous vide means under vacuum in French. It's a method of cooking food in water in a vacuum-sealed (or in a Ziplock with the air forced out by pushing the meat down in the water while the bag is open on one end until the air is forced out and closing the bag) at an exact temperature to achieve a specific doneness. For example: for steak medium-rare, the water temperature is 130F and cook for 1-2 hours. When the meat is done, it's perfectly medium-rare all the way through. And because it's cooked already, searing in a pan takes about one minute on each side. I also use a torch for searing roasts and larger cuts.

Right, I was just curious what brand you would recommend as I was thinking of getting one for cooking like this and possibly another one for maceration of old heads and euro mounts etc. Thanks for the info!

[Bigshooter]

If it never reaches 203ish degrees how is it going to be tender?

A brisket gets tender once it makes it past "the stall"......that should easily be accomplished by a total of 65 hours under a couple of applications of heat.

I've ate plenty of tough brisket that made it way past the stall.  203ish in the bbq world is tender but not pulled.

Glad it turned out.

[Fidelk]

If it never reaches 203ish degrees how is it going to be tender?

A brisket gets tender once it makes it past "the stall"......that should easily be accomplished by a total of 65 hours under a couple of applications of heat.

I've ate plenty of tough brisket that made it way past the stall.  203ish in the bbq world is tender but not pulled.

Glad it turned out.

Not sure what you mean by "pulled" in terms of brisket. I wasn't saying that you should take the brisket off heat at the moment that the stall is finished.......since you will not know exactly when that has happened. You questioned if it would get tender after 65 hours at a fairly low temp......that was reduced to 50 hours and has been reported as being tender and excellent. I know next to nothing about the sous vide process.

I'm starting my smoker tomorrow at 6:00 AM and will cook a brisket (described above in Reply #25) for 8 hours uncovered at 225-250........2 more hours covered at same temp and 1 hour of rest, still covered. This is semi-experimental, since these times are shorter than normal, but I'm looking to reduce the time to get a good brisket result. I just monitor my smoker's temp gauge keeping it at 225-250 and let the clock do the work. I don't check internal meat temp. I'll post the results in this thread.....good, bad or total fail. 

[3boys]

Well i had to give this one a try. I purchased a small brisket at a big box store. Way to much fat on it!
I ended up smoking it for 4 hours at 190. I put it in the Sous Vide on Sunday at 9pm and took it out on Wednesday at around 6pm so it was in there for around 69 hours. It turned out amazing and fork tender. What makes it easy is the short time on the smoker. Once its in the Sous Vide its just being patient.

[pianoman9701]

That looks great! Doing it this way made all the difference in the moisture.

[LongBomb]

What temp did you go with?

[3boys]

140 Anova Sous Vide

[3boys]

That looks great! Doing it this way made all the difference in the moisture.

Yes it did. Even got wife approval. Super moist.

[jbeaumont21]

Had to try this. Figured I could slice it up and make sandwhiches during hunting season. Just finished a 4 hr smoke followed by a 64 hour sous vide soak.  Very tender but the meat taste a little sour.  Anyone else experience this? Could it be the seasoning?  I used St. Elmo Steak House seasoning which I have used on plenty of steaks in the past that turned out delicious.

[pianoman9701]

I just cover it with spicy mustard and no sour taste at all.