Would it take more smoke if you smoked it up front?

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Jun 25, 2019
12:53:53pm

Skeptical Optimist All-American

Would it take more smoke if you smoked it up front?

Season, get meat up to room temp, put in smoker for 3 hours with heavy smoke. Then transfer to vacuum bag and seal it up. Sous Vide at 130 for 48 hours. Then apply some more seasoning and sear to try and get a bark.

Don't know if that would be any better than just smoking it low and slow the whole time, but it would be interesting to see how it turns out.

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Skeptical Optimist

Previous username: workindev
Bio page: Skeptical Optimist
Joined: Aug 2, 2006
Last login: May 24, 2024
Total posts: 79,472 (4,254 FO)

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Messages

Author

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?

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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