Post by: pianoman9701 on August 07, 2022, 01:17:59 PM
Post by: Karl Blanchard on August 07, 2022, 01:34:35 PM
Post by: pianoman9701 on August 07, 2022, 02:00:36 PM
Post by: NRA4LIFE on August 07, 2022, 02:11:31 PM
Post by: pianoman9701 on August 07, 2022, 02:29:23 PM
Post by: Fidelk on August 07, 2022, 02:57:04 PM
Post by: pianoman9701 on August 07, 2022, 04:17:09 PM
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.
Post by: pianoman9701 on August 07, 2022, 04:19:38 PM
Post by: pianoman9701 on August 07, 2022, 04:20:22 PM
Post by: Dan-o on August 07, 2022, 04:39:23 PM
I am totally jealous.
That is going to be an amazing brisket
Post by: NRA4LIFE on August 07, 2022, 04:47:02 PM
Post by: Bigshooter on August 07, 2022, 05:05:23 PM
Post by: Fidelk on August 07, 2022, 05:16:41 PM
After the smoke
Looking good......getting the smoke on first, I think you will find this an improvement over smoke following sous vide.
Post by: Fidelk on August 07, 2022, 05:21:28 PM
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.
Post by: pianoman9701 on August 08, 2022, 07:45:09 AM
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.
Post by: Blacklab on August 08, 2022, 09:08:38 AM
Post by: pianoman9701 on August 09, 2022, 07:53:08 AM
Post by: Dan-o on August 09, 2022, 08:01:40 AM
I think its going to be amazing.
Post by: LDennis24 on August 09, 2022, 08:17:26 AM
Post by: Jpmiller on August 09, 2022, 02:15:00 PM
Post by: Karl Blanchard on August 09, 2022, 02:19:02 PM
Post by: pianoman9701 on August 09, 2022, 02:31:04 PM
Post by: 206 on August 09, 2022, 03:28:53 PM
:chuckle: 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. :tup:
Post by: Stein on August 09, 2022, 03:32:04 PM
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.
Post by: mcrawfordaf on August 09, 2022, 03:45:47 PM
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.
Post by: Fidelk on August 09, 2022, 04:59:36 PM
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.
Post by: pianoman9701 on August 09, 2022, 07:21:46 PM
Post by: pianoman9701 on August 09, 2022, 07:25:49 PM
<p><a href="Not a valid vimeo URL">Brisket 1[/url] from John Wallace (https://vimeo.com/user170371054) on Vimeo (https://vimeo.com).</p>
Post by: pianoman9701 on August 09, 2022, 07:38:27 PM
<iframe title="vimeo-player" src="https://player.vimeo.com/video/738115295?h=7e951a67e0" width="640" height="1137" frameborder="0" allowfullscreen></iframe>
Post by: NRA4LIFE on August 09, 2022, 08:15:44 PM
Post by: Fidelk on August 09, 2022, 09:00:06 PM
Post by: pianoman9701 on August 10, 2022, 06:23:30 AM
Post by: Fidelk on August 10, 2022, 07:47:41 AM
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.
Post by: pianoman9701 on August 10, 2022, 08:00:12 AM
Post by: LDennis24 on August 10, 2022, 08:30:24 AM
Post by: pianoman9701 on August 10, 2022, 08:46:08 AM
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.
Post by: mcrawfordaf on August 10, 2022, 09:31:52 AM
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.
Post by: pianoman9701 on August 10, 2022, 09:38:49 AM
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.
Post by: LDennis24 on August 10, 2022, 02:00:00 PM
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!
Post by: Bigshooter on August 11, 2022, 05:56:24 PM
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.
Post by: Fidelk on August 11, 2022, 07:08:23 PM
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.
Post by: 3boys on September 01, 2022, 11:10:21 AM
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.
Post by: pianoman9701 on September 01, 2022, 11:14:33 AM
Post by: LongBomb on September 01, 2022, 11:15:55 AM
Post by: 3boys on September 01, 2022, 12:05:58 PM
Post by: 3boys on September 01, 2022, 12:07:17 PM
That looks great! Doing it this way made all the difference in the moisture.Yes it did. Even got wife approval. Super moist.
Post by: jbeaumont21 on September 11, 2022, 12:15:58 PM
Post by: pianoman9701 on September 11, 2022, 01:05:39 PM