Usually the shock is to prevent it from continuing to cook, but you're putting

Jun 25, 2019
5:34:23pm

Tricky All-American

it right onto the heat again...

I thought the cold water shock was primarily a food safety issue for avoiding bacterial contamination

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Tricky

Bio page: Tricky
Joined: Jun 25, 2009
Last login: May 20, 2024
Total posts: 22,063 (138 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?

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.

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