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Author Topic: Brisket #3/65 hours  (Read 6884 times)

Offline pianoman9701

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Brisket #3/65 hours
« on: August 07, 2022, 01:17:59 PM »
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.
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Offline Karl Blanchard

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Re: Brisket #3/65 hours
« Reply #1 on: August 07, 2022, 01:34:35 PM »
Guga is a wise man. I'm sure it will be amazing  :drool:
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Offline pianoman9701

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Re: Brisket #3/65 hours
« Reply #2 on: August 07, 2022, 02:00:36 PM »
Yeah, I've taken a lot of his recipes with great success.
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Offline NRA4LIFE

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Re: Brisket #3/65 hours
« Reply #3 on: August 07, 2022, 02:11:31 PM »
You are a patient man.  Sounds terrific.
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Offline pianoman9701

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Re: Brisket #3/65 hours
« Reply #4 on: August 07, 2022, 02:29:23 PM »
1.5 hours and need more hickory chunks.
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Offline Fidelk

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Re: Brisket #3/65 hours
« Reply #5 on: August 07, 2022, 02:57:04 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?

Offline pianoman9701

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Re: Brisket #3/65 hours
« Reply #6 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.
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Offline pianoman9701

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Re: Brisket #3/65 hours
« Reply #7 on: August 07, 2022, 04:19:38 PM »
After the smoke
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Offline pianoman9701

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Re: Brisket #3/65 hours
« Reply #8 on: August 07, 2022, 04:20:22 PM »
In the long bath.
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Offline Dan-o

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Re: Brisket #3/65 hours
« Reply #9 on: August 07, 2022, 04:39:23 PM »
It already looks incredible. 

I am totally jealous. 

That is going to be an amazing brisket
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Offline NRA4LIFE

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Re: Brisket #3/65 hours
« Reply #10 on: August 07, 2022, 04:47:02 PM »
Got to love those Cambros for soux vide. 
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Re: Brisket #3/65 hours
« Reply #11 on: August 07, 2022, 05:05:23 PM »
If it never reaches 203ish degrees how is it going to be tender?
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Offline Fidelk

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Re: Brisket #3/65 hours
« Reply #12 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.

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Re: Brisket #3/65 hours
« Reply #13 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. 

Offline pianoman9701

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Re: Brisket #3/65 hours
« Reply #14 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.
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