sous vide brisket cook

JohnInCarolina

The Cen-Tex Smoker said:

FWIW- we love our Annova but we use our Sous Vide Supreme Demi 95% of the time. It is nice to have an immersion circulator for larger cooks like this but the SVS is a simpler setup that's totally self contained and looks good on the counter when doing long cooks. The Annova and a bucket looks like you are running a meth lab.

What's the problem with that?  

mrw123

This is a fascinating idea that I wouldn't have considered. 

I'm wondering, though, if I could skip all of the instructions and just sv for 48 hours and then rub with my usual rub and smoke it in the egg at about 300 for a couple hours to get the smoke and bark.

Would that work too? 

The Cen-Tex Smoker

mrw123 said:

This is a fascinating idea that I wouldn't have considered. 

I'm wondering, though, if I could skip all of the instructions and just sv for 48 hours and then rub with my usual rub and smoke it in the egg at about 300 for a couple hours to get the smoke and bark.

Would that work too? 

give it a rip and let us know. 

mrw123

The Cen-Tex Smoker said:

mrw123 said:

This is a fascinating idea that I wouldn't have considered. 

I'm wondering, though, if I could skip all of the instructions and just sv for 48 hours and then rub with my usual rub and smoke it in the egg at about 300 for a couple hours to get the smoke and bark.

Would that work too? 

give it a rip and let us know. 

Will do. I just picked up a couple points today. Can you think of any reason this wouldn't work? Am I missing anything? 

nolaegghead

I've cooked about a dozen briskets like that.  Works great.  One tip is to cool down the brisket (refrigerate overnight) and then smoke until you like the bark - you get more time in the smoke versus starting off at whatever temp you SV'd at.

The Cen-Tex Smoker

nolaegghead said:

I've cooked about a dozen briskets like that.  Works great.  One tip is to cool down the brisket (refrigerate overnight) and then smoke until you like the bark - you get more time in the smoke versus starting off at whatever temp you SV'd at.

That's what I was planning to do with this one. Going to ice bath it before I rub it and throw it in the oven

mrw123

nolaegghead said:

I've cooked about a dozen briskets like that.  Works great.  One tip is to cool down the brisket (refrigerate overnight) and then smoke until you like the bark - you get more time in the smoke versus starting off at whatever temp you SV'd at.

Great! Thank you. 
What'd you use for time and temp in the bath? 

nolaegghead

Usually 148F for 48-72 hours - or until done (tender - feel through the bag).

But you can do the "head start" method and do 24 hours to give the connective tissue a head start on cooking, and let the seasoning (salt) work into the meat, then finish on the smoker....sometimes I'll start off at 131 for half a day....I've done what I call a quick cure - you can corn quickly with a low temp SV.  In this case I'd go 48 hours at 131 and enough salt.  You can measure the nitrite on a weight basis as the bag is a controlled environment.

The options are endless.

The Cen-Tex Smoker

mrw123 said:

nolaegghead said:

I've cooked about a dozen briskets like that.  Works great.  One tip is to cool down the brisket (refrigerate overnight) and then smoke until you like the bark - you get more time in the smoke versus starting off at whatever temp you SV'd at.

Great! Thank you. 
What'd you use for time and temp in the bath? 

This one is 155 (68c) for 24hrs.

nolaegghead

I can see going hotter like that (and for shorter times)...you can get the same breakdown and you help the fat rendering process.   Especially if you have a prime or wagyu.  I learned a lesson on this - brisket cooked tender long before enough fat rendered out.  It was very fatty.  You had to eat the point like foie gras or belly.

The Cen-Tex Smoker

The Cen-Tex Smoker said:

FWIW- we love our Annova but we use our Sous Vide Supreme Demi 95% of the time. It is nice to have an immersion circulator for larger cooks like this but the SVS is a simpler setup that's totally self contained and looks good on the counter when doing long cooks. The Annova and a bucket looks like you are running a meth lab.

Just something to consider for those that are still out there looking.

If I were going to buy one today I would get his one. Looks super cool and very versatile:

https://www.kickstarter.com/projects/1397109962/oliso-smarthub-super-precise-and-digital-cooktop?utm_source=facebook&utm_medium=referral&utm_term=ad5&utm_campaign=smarthub

The Cen-Tex Smoker

Just made the rub. It's more complex than I would normally do but it's really good. Can't wait to try it. I got booted out of the kitchen by the resident pie baker who "didn't want her Thanksgiving pies to taste like brisket" so I'm going to finish on the egg after all. I know it will be better anyway so I'm skipping the oven and going straight to the egg with some oak. Pulling it out of the sv around 4. 

The Cen-Tex Smoker

The recipe makes 4 cups of rub so it's 5-6 times what you need for one brisket. that makes the price per a lot more reasonable. 

SGH

The Cen-Tex Smoker said:

I got booted out of the kitchen by the resident pie baker who "didn't want her Thanksgiving pies to taste like brisket" 

For the record, there is nothing wrong with pies that taste like brisket

The Cen-Tex Smoker

SGH said:

The Cen-Tex Smoker said:

I got booted out of the kitchen by the resident pie baker who "didn't want her Thanksgiving pies to taste like brisket" 

For the record, there is nothing wrong with pies that taste like brisket

This is an excellent point. I will give you Janell's cell phone and you can explain it to her.

Foghorn

The Cen-Tex Smoker said:

SGH said:

The Cen-Tex Smoker said:

I got booted out of the kitchen by the resident pie baker who "didn't want her Thanksgiving pies to taste like brisket" 

For the record, there is nothing wrong with pies that taste like brisket

This is an excellent point. I will give you Janell's cell phone and you can explain it to her.

I'm guessing that if she doesn't get it by now, that's a waste of breath.

The Cen-Tex Smoker

Foghorn said:

The Cen-Tex Smoker said:

SGH said:

The Cen-Tex Smoker said:

I got booted out of the kitchen by the resident pie baker who "didn't want her Thanksgiving pies to taste like brisket" 

For the record, there is nothing wrong with pies that taste like brisket

This is an excellent point. I will give you Janell's cell phone and you can explain it to her.

I'm guessing that if she doesn't get it by now, that's a waste of breath.

I see you are married as well. 

The Cen-Tex Smoker

It's out of the bath, glazed, rubbed, and on a 225 degree egg over oak. Feels pretty firm but we will see. It lost a ton of weight in the bath and the bag had a gallon of liquid in it. I did ice-bath it to get the temp down so I could smoke it longer. 

That at rub is awesome. I can't stop stealing little pinches of it. 

The Cen-Tex Smoker

Crap. Just broke my oval stone from my rig. Good thing I have another rig and stone #nextmanup



@tjv- order on the way for new stone. 

lousubcap

No adult supervisory beverages involved...That's my story...  

JohnInCarolina

@The Cen-Tex Smoker - some of your best cooks are when you've had your share of adult beverages.  Just an observation...

GATABITES

DAmn man, I diggin this thread. Cant wait for the end product! 

The Cen-Tex Smoker

lousubcap said:

No adult supervisory beverages involved...That's my story...  

Sadly no. Just cracked my first. Probably the issue. 

texaswig

@The Cen-Tex Smoker did you explain to her you were in the middle of a damn experiment? She got you rattled and breaking stuff. 

DMW

Fire and breaking stuff. Hard to believe there wasn't drink involved. Glad to hear you are correcting that now.

Focker

Applaud the effort CT, not sure even SV could polish that turd.  (I kid I kid.) Good luck.

The Cen-Tex Smoker

DMW said:

Fire and breaking stuff. Hard to believe there wasn't drink involved. Glad to hear you are correcting that now.

and fast.  

The Cen-Tex Smoker

Focker said:

Applaud the effort CT, not sure even SV could polish that turd.  (I kid I kid.) Good luck.

we shall see. Getting close. 30-45 min to dinner time. 

JohnInCarolina

You're killing me with all these delays.  Get er done!!!

Foghorn

The Cen-Tex Smoker said:

Foghorn said:

The Cen-Tex Smoker said:

SGH said:

The Cen-Tex Smoker said:

I got booted out of the kitchen by the resident pie baker who "didn't want her Thanksgiving pies to taste like brisket" 

For the record, there is nothing wrong with pies that taste like brisket

This is an excellent point. I will give you Janell's cell phone and you can explain it to her.

I'm guessing that if she doesn't get it by now, that's a waste of breath.

I see you are married as well. 

Yes. Yes I am.