Brisket #3/65 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.