Best Sous Vide Container for Large Cuts?

pab

i have seen several posts of people cooking St.Loius spares or brisket using the sous vide method. I have done three racks of ribs, cut in half, in a 12 quart igloo cooler but they were squeezed together fairly tightly and I would like something bigger. What do you use for ribs or brisket?

DoubleEgger

Get a large cambro style container 

NorthPilot06

I second the cambro style container.  And I use 2 gal ziploc bags.

Brisket_Fanatic

Get a bigger cooler!

HeavyG

A $20 48 QT Coleman cooler from Wallyworld does the trick.

pab

Thanks for the advice. Ended up going with what is called a 1x1x8 cambro (approx. 13x21x8) and a 12 quart square cambro with lids for each. @HeavyG, my wife said no more coolers! Purchased an RTIC hard side 45 and a soft side 20 in the last year. They have outlived their 30 day warranty and still going strong

HeavyG

The beauty of the $20 Coleman is you won't feel guilty cutting a notch in the corner of the lid so you can shut the lid with the sous vide circulator in place. That will cut down on the heat and evaporative losses for those multi-day cooks.

Once you have cut the notch in the lid it is no longer a cooler - it has become an ICA (immersion cooking appliance) so your wife won't be able to still call it a cooler.