Post by: pianoman9701 on July 01, 2022, 11:15:48 AM
Post by: Angry Perch on July 01, 2022, 11:28:08 AM
Post by: pianoman9701 on July 01, 2022, 11:36:03 AM
Can't wait to see this one! I need to get the Anova out soon.
I use this thing 3-4 times a week for the last 4-5 years. I keep waiting for it to crap out.
Post by: Angry Perch on July 01, 2022, 12:04:42 PM
Post by: brew on July 01, 2022, 12:36:09 PM
Post by: Angry Perch on July 01, 2022, 12:50:31 PM
Post by: pianoman9701 on July 01, 2022, 01:14:51 PM
Could you reverse the process, add smoke it first? Curious how that would turn out.
Yes, I found recipes for both ways. I plan to use the rendered fat to baste it while it smokes. Since I'm using a no-tech smoker, I have to tend it at least every hour.
Post by: Angry Perch on July 01, 2022, 01:22:00 PM
Could you reverse the process, add smoke it first? Curious how that would turn out.
Yes, I found recipes for both ways. I plan to use the rendered fat to baste it while it smokes. Since I'm using a no-tech smoker, I have to tend it at least every hour.
That's what Scotch is for. Who wants a grill/ smoker that you don't have to stand around and watch?
Post by: pianoman9701 on July 01, 2022, 01:36:26 PM
Could you reverse the process, add smoke it first? Curious how that would turn out.
Yes, I found recipes for both ways. I plan to use the rendered fat to baste it while it smokes. Since I'm using a no-tech smoker, I have to tend it at least every hour.
That's what Scotch is for. Who wants a grill/ smoker that you don't have to stand around and watch?
Ummm, bourbon and cigars. It's in the recipe.
Post by: Angry Perch on July 01, 2022, 01:40:48 PM
Could you reverse the process, add smoke it first? Curious how that would turn out.
Yes, I found recipes for both ways. I plan to use the rendered fat to baste it while it smokes. Since I'm using a no-tech smoker, I have to tend it at least every hour.
That's what Scotch is for. Who wants a grill/ smoker that you don't have to stand around and watch?
Ummm, bourbon and cigars. It's in the recipe.
I did a pig in my backyard once. Started about 5am. By the tile it was done, the rear bumper on my truck looked like a beer can collection. All part of the process!
Post by: JJB11B on July 01, 2022, 02:18:47 PM
Post by: pianoman9701 on July 01, 2022, 02:24:39 PM
you guys sucK! now I gotta go get something to smoke and some cigars, and a bottle of bourbon
C'mon down to Vancouver tomorrow, 11B, and I'll feed you and give you some cheap bourbon.
Post by: merkaba93 on July 01, 2022, 02:41:23 PM
Post by: pianoman9701 on July 01, 2022, 03:45:47 PM
This should be good! Smart. Going to do a spice rub before it hits the smoker? If so what's your go to mix?
Not much - salt, pepper, and garlic powder.
Post by: Fidelk on July 01, 2022, 03:50:39 PM
Post by: LongBomb on July 01, 2022, 04:00:40 PM
Post by: pianoman9701 on July 01, 2022, 05:46:14 PM
Pman have you done lower temps? I have did a few 36-40 hrs @155 deg, curious what the difference is
This is my first time doing a brisket. The recipes I looked at gave me a temp of 150-180F for 24-36 hours. I'm just spitballing it.
Post by: LongBomb on July 01, 2022, 07:21:33 PM
Post by: pianoman9701 on July 02, 2022, 10:14:41 AM
Post by: pianoman9701 on July 02, 2022, 10:34:23 AM
Post by: pianoman9701 on July 02, 2022, 11:03:00 AM
Post by: pianoman9701 on July 02, 2022, 11:03:57 AM
1/2 hour in…
Post by: nwwanderer on July 02, 2022, 12:10:41 PM
Post by: pianoman9701 on July 02, 2022, 12:20:51 PM
Post by: pianoman9701 on July 02, 2022, 12:22:17 PM
Post by: pianoman9701 on July 02, 2022, 01:13:58 PM
Post by: High Climber on July 02, 2022, 01:54:07 PM
Post by: pianoman9701 on July 02, 2022, 02:00:15 PM
Post by: Dan-o on July 02, 2022, 02:28:20 PM
And that looks incredible!!!!!!!!!!!!1
Post by: pianoman9701 on July 02, 2022, 02:32:41 PM
Post by: pianoman9701 on July 05, 2022, 11:43:56 AM
Post by: Fidelk on July 05, 2022, 06:16:58 PM
Post by: pianoman9701 on July 06, 2022, 08:48:02 AM
Sous vide (French for under vacuum) is a cooking technique that cooks at specific temperatures for a given time to receive specific results. The meat or fish is put in a ziplock bag or vacuum bag, and then you force out the air by submerging the bag and closing it.
This last one gave up a lot of moisture during the 24 hours in the bath and I think it was because the meat hadn't been seared. I think/hope that smoking first will achieve that sear and hold in the juices.
Post by: Stein on July 06, 2022, 08:58:17 AM
I think the searing locking in liquid is more of a myth than reality. You might have gone too long in the second stage last time, I would try going by touch rather than temp, especially if it's less than prime grade. I use a bamboo skewer to poke through it and you can tell when it's done.
I'm not sure what temp you started the SV, if it was 180, you might try bumping that down to 150-160. Since you are going so much longer than a traditional cook I think you can get away with a lot less heat. Google says beef fat renders at 130-140, so 150 might be a better option?
It's an interesting experiment if you can get it to work, save money on pellets or wood fuel if you buy them and no babysitting anything. You can also set the timing to have it done any time of day.
Post by: Alchase on July 06, 2022, 09:25:12 AM
Post by: pianoman9701 on July 06, 2022, 09:28:00 AM
Temp: I started it at 170F and reduced it to 160F after 6 hours or so. The recipe I saw gave a temp range from 150-180F for 24-36 hours. The briskets started to float after the liquid had released. So I had to add a couple of dinner knives to each bag to keep them down under the surface.
Post by: pianoman9701 on July 06, 2022, 09:33:13 AM
Wouldn't you loose the bark if reversed?
Not sure I haven't tried it yet. If there's less liquid released, I don't think the bark would be affected at all other than possibly being easier to cut through and that would be fine. Bark is a combination of being more cooked and smoke. I don't believe it's possible to reverse that process with liquid. We'll see. It might suck!
Post by: Special T on July 06, 2022, 09:34:23 AM
Post by: pianoman9701 on July 06, 2022, 09:49:32 AM
Post by: Stein on July 06, 2022, 09:51:47 AM
The problem you might have is that it takes quite a while to set the bark (6-8 hrs in my experience) which negates the longer SV. If you only want smoky flavor and some color you could do less, but true bark (brisket is black, outer has hard texture and you can hear it when you scrape a fork across) takes time at normal smoking temps.
You could also experiment with a true sear, like 500-600 degrees or with a torch, followed or preceded with smoking at 220 for flavor and smell. That might replicate bark pretty well or be a total disaster?
Personally, I don't care much for bark, I could take it or leave it but some people really dig it.
Post by: pianoman9701 on July 06, 2022, 09:58:33 AM
Once the bark is set it's pretty much there, I wouldn't be worried. If you finish wrapped in foil traditional style, it will cook in liquid in the oven for a couple hours and the bark is still there.
The problem you might have is that it takes quite a while to set the bark (6-8 hrs in my experience) which negates the longer SV. If you only want smoky flavor and some color you could do less, but true bark (brisket is black, outer has hard texture and you can hear it when you scrape a fork across) takes time at normal smoking temps.
You could also experiment with a true sear, like 500-600 degrees or with a torch, followed or preceded with smoking at 220 for flavor and smell. That might replicate bark pretty well or be a total disaster?
Personally, I don't care much for bark, I could take it or leave it but some people really dig it.
I was thinking about using the torch before the bath and I didn't. If I seared it really well, that might tackle the moisture-loss problem, as well. I did have a pretty good bark after only 2.5 hours. It barks a lot faster when the meat is already fully cooked. Same with a sous vide steak. You only have to sear it in a pan for a minute on each side when you take it out of the bath.