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Jun 25, 2019
12:53
:07
pm
cheezedawg
medium
Mostly because my friend has done this several times and said it’s the best brisket he’s ever had
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cheezedawg
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cheezedawg
Joined
Oct 4, 2007
Last login
Jun 16, 2024
Total posts
66,899 (16,906 FO)
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Messages
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Time
Texans might want to ignore this cuz it’s just going to piss you off, but I am looking at sous vide for a brisket on
cheezedawg
medium
6/25/19 12:40pm
Not just Texans think you are nuts
crack
6/25/19 12:42pm
Why would Texans be mad at you for this?
Tokolosh
6/25/19 12:43pm
we know, or you would have said "all y'all". You used the singular "y'all"
fulano
6/25/19 12:46pm
I can't believe I agree with a yewt...
AlphaCoug
6/25/19 1:10pm
Dumb question. When I smoke brisket I take the temp to 202 ish. Why so low?
fulano
6/25/19 12:45pm
The sous vide guide I read said 135 so I don’t know. I figured maybe the extra time would still break it down
cheezedawg
6/25/19 12:52pm
I think that's what happens in a sous vide. You're cooking it for such a long
Tricky
6/25/19 5:36pm
I'm interested in the results. Why ice if you're going to smoke right after?
Tricky
6/25/19 12:46pm
It’s to prevent it from overcooking
cheezedawg
6/25/19 12:54pm
Since brisket normally gets cooked to approx 200 degrees, I don't think
cracka
6/25/19 1:10pm
OK. The interwebs bear this out
Tricky
6/25/19 5:33pm
Usually the shock is to prevent it from continuing to cook, but you're putting
Tricky
6/25/19 5:34pm
Mmmm boiled meat
HingleMcCringleberry
6/25/19 12:51pm
I was skeptical of sous vide until we bought one. It makes amazing meat.
crack
6/25/19 12:53pm
I got one for Father's Day. I haven't tried it out yet, but I'm looking forward to doing so.
jdub
6/25/19 1:03pm
Yeah, you don't understand sous vide, like at all
boyblue
6/25/19 1:08pm
I certainly do, just love saying this cause it makes you boilers mad.
HingleMcCringleberry
6/25/19 1:09pm
So you say stupid stuff to irritate ppl, fun times
boyblue
6/25/19 1:16pm
Nuggets suck
HingleMcCringleberry
6/25/19 1:18pm
Why? What is the motivation? Is your brisket too dry? Too much work?
BostonCougar
6/25/19 12:52pm
Mostly because my friend has done this several times and said it’s the best brisket he’s ever had
cheezedawg
6/25/19 12:53pm
You got played. It was the only brisket he has ever had.
HingleMcCringleberry
6/25/19 12:59pm
Would it take more smoke if you smoked it up front?
Skeptical Optimist
6/25/19 12:53pm
Why not just get a bigger container so you don't have to cut it?
crack
6/25/19 12:54pm
I was shopping on amazon for big containers earlier today
cheezedawg
6/25/19 12:55pm
They used to make 2 and 3 gallon ziplock bags. Those would be perfect.
jdub
6/25/19 1:02pm
You could try this and see if they're big enough:
jdub
6/25/19 1:05pm
Would turkey bags work for Sous Vide? We have never tried using anything this
crack
6/25/19 1:07pm
Probably, just twist-tie the top up securely.
jdub
6/25/19 1:08pm
One of my buddies does this, cuts down the time he needs to smoke it by a lot. And still turns out
mik3
6/25/19 12:56pm
I have no problem with it as I’m sure it will be great if you finish it correctly. Use a big Coleman cooler for it.
TEXAS
6/25/19 1:00pm
I don't think you will get it nearly hot enough to break down and render the fat
cracka
6/25/19 1:09pm
Watch this
Bad Plus Fan
6/25/19 1:18pm
I just found this guide that has some more details
cheezedawg
6/25/19 1:21pm
Interesting that it breaks down at those temps. I had read that the connective
cracka
6/25/19 1:27pm
Let us know how it turns out.
crack
6/25/19 1:27pm
This makes more sense to me since they set the temp at 180 for ribs.
cracka
6/25/19 1:23pm
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