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Great step-by-step Sous Vide Brisket, Chuckie, Pulled Pork by Kenji

The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 23,179
in EggHead Forum
I thought these were really well-written and would be a great place to direct people with questions on this type of Sous Vide cooking. Thought it would be a good idea to have them all in one place for that reason. Hope you learn something and have fun while doing it:

Brisket: https://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html

Chuckie: https://www.seriouseats.com/2016/08/food-lab-barbecue-bbq-beef-chuck-brisket-guide-sous-vide.html

Pulled Pork: https://www.seriouseats.com/2016/07/food-lab-complete-guide-smoky-sous-vide-pork-shoulder.html
Keepin' It Weird in The ATX FBTX
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Comments

  • SGH
    SGH Posts: 28,989
    Brother Tex, I was contemplating making a pulled pork joke. But seeing how you are one of the ones that I really like, I don’t want to chance getting your thread buffaloed =)
    On a separate note, thanks for the links. 

    Location- Just "this side" of Biloxi, Ms.

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    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SGH said:
    Brother Tex, I was contemplating making a pulled pork joke. But seeing how you are one of the ones that I really like, I don’t want to chance getting your thread buffaloed =)
    On a separate note, thanks for the links. 
    you can buffalo my threads any time Scottie. 
    Keepin' It Weird in The ATX FBTX
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  • JohnInCarolina
    JohnInCarolina Posts: 34,737
    edited July 2018
    I’m game for giving an SV brisket another shot.  I’ve only tried it once, and was underwhelmed. Thanks for posting this CT - I hadn’t seen it before.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    JohnInCarolina said:
    I’m game for giving an SV brisket another shot.  I’ve only tried it once, and was underwhelmed. Thanks for posting this CT - I hadn’t seen it before.  
    I haven't loved my SV brisket attempts either. I'm more inclined to try the chuckie as that is something different. I am very interested in smoking a brisket all the way then vac seal, cooling (even freezing)  and SV reheat another day. Would love to see if I can make that happen with great results. Would be a life saver for classes and I would just cook 2 every time I cook one. Always have one ready to reheat for a class or impromptu gathering or gift to someone in need. It's probably a pipe dream but I'm hoping it could work without losing any quality (sounds dumb to even say that but I can hope)

    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 36,797
    @The Cen-Tex Smoker - I would guess your recent class was a home-run.  And I am not going down the SV road.  Too much fun with the fire although today I wimped out.  Default to the LGBE for Costco dino bones as I had programmed them for the stick-burner yesterday.  Life got in the way and today after too many hours wrestling with friggin yard-work I declared victory.  Hoping to finish by 10 PM but not feeding sticks every 15-20 mins is a great option.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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