Sous Vide

Matt Lopez · May 2016

Has anyone tried to egg an 11 to 12lb brisket after having it in a sous vide? If so what technique did you use to sous vide the brisket and how long did you smoke if for after?

bgebrent · May 2016

http://eggheadforum.com/discussion/1189046/sous-vide-brisket-cook/p1

bgebrent · May 2016

And welcome aboard!

Matt Lopez · May 2016

Thanks Brent!

bgebrent · May 2016

If you do it please post it brother.

Matt Lopez · May 2016

Will do for sure! I a buddy of mine sv's then cooks in an offset pit and his results were amazing. I've read about sv-ing in an ice chest just not sure how you keep it at temp 130 - 150 for that long. Then I'm not sure how long I'd smoke it for... it's going to have to be trial and error I guess!

bgebrent · May 2016

Invest in the basic model, worth every penny. Research recipes for guidance. Should be fun!

http://anovaculinary.com

Matt Lopez · May 2016

That's actually the device I was thinking about getting but I'm just not sure what container I would a 12lb brisket in... do you think this would work with in an ice chest?

theyolksonyou · May 2016

It'll work, or pick up a polycarbonate vessel. One thing about the Anova is the device doesn't go deep into the container so it takes a lot of water, which takes a while to heat up. Not a big deal if you have access to hot water and you aren't going much higher, but alfor veggies at 180+ it takes time. I'd look for something shallow and long. For reference, with small items I use a 6 qt pot. Only need a small clearance on the bottom.

Matt Lopez · May 2016

Do you cover it to prevent it from losing heat? Have you tried a 48hr sv for brisket?

Matt Lopez · May 2016

You guys rock btw... I've had my bge for about 10 years and have come here for several tips... just never really posted anything because someone else usually has already asked the question.

theyolksonyou · May 2016

You can use bubble wrap or ping pong balls to cover. I haven't done any really long cooks yet. I'm fairly new to SV myself.

bgebrent · May 2016

Matt Lopez said:

That's actually the device I was thinking about getting but I'm just not sure what container I would a 12lb brisket in... do you think this would work with in an ice chest?

Yes it will. Brother Yolks advice is solid. Start with warm tap water. I use various containers depending on the cut of meat. Jason's suggestion of a more shallow polycarbonate vessel would work well with a whole brisket.

YukonRon · May 2016

bgebrent said:

Matt Lopez said:

That's actually the device I was thinking about getting but I'm just not sure what container I would a 12lb brisket in... do you think this would work with in an ice chest?

Yes it will. Brother Yolks advice is solid. Start with warm tap water. I use various containers depending on the cut of meat. Jason's suggestion of a more shallow polycarbonate vessel would work well with a whole brisket.

These guys are golden with their insight.
Do you have a Restaraunt Depot near to you? They have sealable, gasket lids and plastic tubs that word be ideal for use during a SV for 12-16# brisket. You may also find one at Target. You can fabricate the lids easily to fit the SV. Place some rolled towels around it and you will be GTG.

The Cen-Tex Smoker · May 2016

I just use plastic wrap over the top for cooks longer than a couple of days. Check out the chef steps site and brisket video for all things kick-ass sous vide.

Raymont · May 2016

Looking forward to results. I have been 1st smoking, then SV'ng brisket flats (sometimes that's all I can get my hands on) with very good results (but no crust), but now you've got me thinking that maybe SV, then smoke.. The meat would still be receptive to the smoke after the SV, and it would crust it up.. IT would no longer be a factor due to the SV (at ~170 for 2 days), so maybe you just egg long enough to get some smoke and crust...

Carolina Q · May 2016

Anyone know how much water to use in a SV bath? Obviously, you need to cover whatever you're cooking, but by how much? I use a 7 qt oval Crock Pot (with a digital temp controller, no circulator) for my SV cooks. It's not all that deep though.

Also, do you need to keep the bag off the bottom? I have been using a small rack to raise the food a bit, but wondered if that is necessary.

Thanks!

Raymont · May 2016

Carolina Q said:

Anyone know how much water to use in a SV bath? Obviously, you need to cover whatever you're cooking, but by how much? I use a 7 qt oval Crock Pot (with a digital temp controller, no circulator) for my SV cooks. It's not all that deep though.

Also, do you need to keep the bag off the bottom? I have been using a small rack to raise the food a bit, but wondered if that is necessary.

Thanks!

As long as water is completely covering your food I don't think it's an issue. On a longer SV cook your going to want more water in your vessel to account for evaporation (you will likely add water no mater what). re rack: Yes, having food to allow some circulation seems smart. If your constrained by your vessel size (e.g. food is to big for your DIY crockpot), Try a cooler filled with hot water and just add some hot (boiling) water to adjust temp. It holds temp very well, but won't be easy for a long (8-24 hour) bath.

Carolina Q · May 2016

@Raymont, thanks. A cooler with hot water was my first SV. Worked great for a 1 hour steak. No way I'd try to keep up with a long cook. I did a 48 hr/130° chuck roast last week. Worked perfectly. Cooler and hot water for 48 hrs? I don't think so.

Btw, I never had to add water to the (covered) crock pot.

fishlessman · May 2016

Matt Lopez said:

That's actually the device I was thinking about getting but I'm just not sure what container I would a 12lb brisket in... do you think this would work with in an ice chest?

any large container works, i used an enamelled lobster pot thats cracked and rusted and its no problem, make a cover of bubble wrap film and theres practically no water evaporation. i went almost 10 hours and lost maybe 1/16 of an inch. i have an old stainless brew pot that would fit the brisket, an ice chest would work

Image: https://us.v-cdn.net/5017260/uploads/editor/8z/pxvrkr1tyirg.jpg

caliking · May 2016

Carolina Q said:

Anyone know how much water to use in a SV bath? Obviously, you need to cover whatever you're cooking, but by how much? I use a 7 qt oval Crock Pot (with a digital temp controller, no circulator) for my SV cooks. It's not all that deep though.

Also, do you need to keep the bag off the bottom? I have been using a small rack to raise the food a bit, but wondered if that is necessary.

Thanks!

I think you want the food bag to be surrounded by water on all sides, not touching the vessel surface or any other food bags in the same container. if its touching the side of the crockpot (or even a cooler or pot) then that spot is at a different temperature (higher in the case of a crockpot, lower in the case of coolers/pots).

Matt Lopez · May 2016

Thank you guys so much for continuing to provide me with your feedback. I really appreciate it. I'm probably going to get the anova / bubble wrap or ping pong balls to cover for my long cooks. I'll be sure to post pics!

Sous Vide

Comments

Categories