Brisket Sous Vide then Smoker
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Vide
Has anyone tried to fully season a brisket for “X” hours at “X” temp sous vide then transfer to a 225f smoker and let er rip till the 20? degree internal temp?
Please explain your process and your out come?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Yes sir. I believe the temp was like 160 for 24 hours. Then the smoker for a few hours.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Check the recipes on the Anova site.
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to Tex_77 on last edited by
Tex_77 Like this one? How did you like it? Thoughts?
Sous Vide BrisketDenny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Denny O on last edited by
Denny O I’d follow the recommendations here https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Tex_77 on last edited by processhead
Tex_77 said in Brisket Sous Vide then Smoker:
Yes sir. I believe the temp was like 160 for 24 hours. Then the smoker for a few hours.
Curious what extended sous vide at 160F did for the brisket in terms of tenderness compared to more traditional cooking methods to an IT up to 200F
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributorsreplied to Denny O on last edited by
Denny O agree with Tex_77 I used the serious eats link above. The brisket came out great. I used a tsp of hickory liquid smoke in the bag. Did mine at 155 for 24 hours cooled then on the smoker at 250 for 3 to 4 hours. May have added a little curing salt to get that faux smoke ring, but can’t remember. May not be pure BBQ but it is easy, delicious, reproducible results so far. I’ve made this a few times, and always a crowd pleaser. The best part is you can make it ahead and throw it on the smoker so that you can be sure it is done when you want it to be.
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to Surg on last edited by
Surg So when did you know it was done on the smoker?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributorsreplied to Denny O on last edited by
Denny O it’s pretty much done when it comes out of sous vide. The smoker pretty much just makes it look smell and taste a little better.
