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RTIC 20 - Hot Water Test
1/16/16 11:36 am 144 degrees
1/16/16 2:26 pm 134 degrees
1/16/16 4:35 pm 132 degrees
1/16/16 7:40 pm 126 degrees
1/17/16 9:41 am 106 degrees
Around Noon today I dumped the water but it was still 104. I'm not sure that this proves anything but I was impressed that it held the water temperature as well as it did.
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Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
Comments
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Nice, can you post a pic of your Above/RTIC setup? I've got both but haven't used them together.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I didn't take any pictures but I had to attach the Anova clamp to the lip on the front of the RTIC because the sides are too wide for the clamp of the sous vide.
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Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
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Hokie_Smoker said:I didn't take any pictures but I had to attach the Anova clamp to the lip on the front of the RTIC because the sides are too wide for the clamp of the sous vide.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
How was the brisket?
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The brisket was amazing. Second one I've done with sous vide then on to Egg for some bark. Left over brisket chili today.
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Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
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Can you go into more detail about your technique in terms of times and temps? I'm assuming you SV'd at 144 x 40 hours?
Was the brisket able to be handled at that point or was it starting to get delicate?
How long did you smoke it? Normal set up?Dallas (University Park), Texas -
I trimmed the "bad" fat off the brisket, rubbed with John Henry's Brisket Rub, vac sealed it and into the RTIC 20 with the Anova setup. I actually cooked it at 150 degrees for 40 hours, by the time I thought about doing a hot water test the temp had dropped since I was working on the brisket.
The brisket was a little delicate but it was by no means falling apart. I reapplied some Brisket Rub and put it on the adjustable rig for about 4 hours or so. I buddy and I were drinking so time kind of got away from me. It was really good. I think it is kind of cheating but I have not had good luck with brisket so this way I get a good end product._________________________________________________________________________________________
Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
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Great to know.. I was staring at my rtic 20 the other day, and my annova and wondering if I could make them work together, and skip out on the large stock pot for the water bath live I have done before..
Won't do a brisket, but really nice to know it'll fit and hold great temps, for when I have a larger gathering and want to toss steaks in.. Works great when you've got a bunch of prime costco cuts already frozen and vac sealed to just toss into the water bath!
Was it a real long time to heat the bath, or did you preheat the water already?-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
I started with hot tap water. My water from the tap gets to about 114 so it took a while to heat up but not awfully long.
_________________________________________________________________________________________
Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
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@Hokie_Smoker Did you happen to take any pictures that show the bark?
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You'll have to excuse the quality control pulling of the meat. It may have to do with 3 guys drinking whatever is in that lowball all afternoon before watching football._________________________________________________________________________________________
Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
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