Barbecue Brisket vs Sous Vide Que Brisket using the Kamado Joe IKamand

[@rogerhayslett6706]

I did a sous vide full packer couple weeks ago. Turned out excellent. Smoked 3 hrs before on pellet smoker. Then 44 hours at 140° probably best brisket I have ever had. Simple seasoning. Salt, pepper. But wanting to try meat church like you used. As always, enjoy your channel!

[@FireWaterCooking]

Thanks Roger!

[@ComparisonCooking]

Roger you can always invite me over as a guest taste tester 🤣🙌

[@rogerhayslett6706]

Buddy, I'd love to have you! Bring your wife and kiddos too. I especially wanna debate flavor profiles with your oldest daughter, lol. But I'm afraid she might be a lot smarter than me😲.

[@stevene2812]

What temp did you smoke it at?

[@rogerhayslett6706]

About 180°. Lowest setting on my Traeger.

[@artformarket]

I was searching everywhere for exactly this technique. Your video is just what I was hoping to find. Just popped mine in, should be ready for an early morning smoke on Saturday. Thanks bud. Great channel.

[@FireWaterCooking]

Thanks for watching Scott Macaluso! Make sure you like the video and Subscribe to the channel and hit the "BELL" for notifications! Also check us out on Facebook facebook.com/Fireandwatercooking/ and Check out our Podcast Here - fireandwatercooking.buzzsprout.com/275921

[@mikesmechanical1102]

Father-son relationship right there, a lot of us never had that. Good content, thanks from Aus

[@FireWaterCooking]

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[@alfromtx245]

Interesting video. You don't see many where they compare sous vide and fully smoked brisket. I've smoked more briskets than I could count. But I'd be curious to try this comparison and see which one I like better. Or maybe to do a blind taste test. Anyway, thanks for sharing!

[@FireWaterCooking]

Thanks for watching!

[@Pistolmike59]

I am just learning about Sous Vide coking. I recently Sous vide a Costco brisket at 150 degrees F for 51 hours then finished it off on my Big Easy SRG (high temp 400+ ) for 30 minutes. It was Excellent! I used a basic brisket rub recipe to season the brisket before cooking it. There was a air amount of liquid in the Sous vide bag after cooking which I saved and made a terrific robust glaze. Next time please zoom in on your brisket after you slice it so we can determine the difference in the doneness and juicyness.

[@FireWaterCooking]

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[@THEREALSHOWBBQ]

I guess it really boils down to how much time you want to spend. I'm doing nothing but hot and fast these days. I do like the color on the bbq brisket.

[@FireWaterCooking]

you also have a lot of flexibility with sous vide that this video did not address. you can make a brisket medium/medium rare and nice and tender also. Hot & Fast, Low & Slow, Sous Vide Que, all good methods if done right..

[@jstjohn83]

Thanks for the video! Was hoping to see the other side of the meat where you cut it

[@FireWaterCooking]

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[@ComparisonCooking]

Good experiment, great results 👍👍

[@FireWaterCooking]

Thanks for the comment Comparison Cooking! your thoughts are appreciated...

[@LassesFoodAndBarbecue]

Cool comparison.

[@FireWaterCooking]

Thanks for the comment Lasse's Food and Barbecue! your thoughts are appreciated...

[@newlife5024]

Maybe for sous vide you should first put it in a smoker and then sous vide?

[@FireWaterCooking]

does not work as well as a lot of the smoke comes off the meat in the sous vide bath..

[@FireWaterCooking]

Thanks for the comment @newlife5024! your thoughts are appreciated...

[@kevinbarclay5797]

I mean, did I really just watch this whole video and never get to see the meat sliced? Wow.

[@FireWaterCooking]

Thanks for watching Kevin Barclay! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!

[@pacman81]

If you don't show yourself slicing and squeezing the juice out of a brisket... Did you even really make a brisket?

[@davidwatkins8016]

I have successfully cooked many ribs and a few briskets this way usually cooking at 155 deg F. Sometimes I think the sous vide is a little TOO tender and juicy. Should I take the smoker temp up a little bit to get a harder bark and squeeze out some juice or am I cooking too long in sous vide?

[@FireWaterCooking]

back the sous vide temp down to 150f and make sure to put the meat on the smoker wet and spritz it with water every 30 minutes to help the bark..

[@timvibes]

If I smoke a brisket to let's say 170 degrees till the bark sets, and then sous vide it at a bath temperature of 190 degrees F, how long do you think it will take for the briskst to reach an internal temperature of 190 degrees?

[@FireWaterCooking]

you may as well just continue to smoke it.. the benefit of sous vide is cooking at much lower temps for longer times to help retain moisture while tenderizing the meat overtime. That is why I usually sous vide it 1st, then chill it and smoke it back up to the temp I sous vide it to..

[@MindBlownChef]

Nice man very cool idea showing two ways with the same cut of meat 🤯

[@FireWaterCooking]

Thanks! I love doing these kinds of videos

[@jdgower1]

It seems counter intuitive that smoking after sous vide is better than smoking before, but try as I might with several cuts of different meat to prove that hypothesis, I just can't. I think I probably know why, but I'm just satisfied that the post-smoke just works best for how I roll. As for tenderness and a need to hit a certain internal temp (IT), now we have to do calculus... From what I remember, collagen starts breaking down at about 145F or so, but at 145 it's gonna take a ton of time. @ 155, it's considerably faster but still a long time. The higher the IT, the quicker it happens, but one thing to consider is that the higher the IT you shoot for, the longer you have been above 145 - so it's additive in a way, and the result is a function of both. My point is, when you go by 'Time and Temp', you can't get married to either one of those. They dance together. Especially since the IT of the cut is hella more important than the temp of the grill/smoker or oven, so the only way time and temp matter is when considering the amount of time the internal temp of the cut has been held.

[@FireWaterCooking]

Thanks for the comment Lazy D! your thoughts are appreciated...

[@santiagoteran8171]

Could you post a link where I can find the cooler and cooler lid you used when you did the sous vide please?

[@FireWaterCooking]

only $25 on Amazon - amzn.to/2OosJ16

[@babychrisbreezy]

Which one was more tender?

[@FireWaterCooking]

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[@hartlife7795]

Looks very good!

[@FireWaterCooking]

Thanks! both were great, the SVQ one was a little moister, the BBQ one got a little crunchy on the bottom but that is my fault for not flipping it..

[@ereid74]

What internal temp did you smoke the skis vide brisket to? 203?

[@FireWaterCooking]

no.. the whole point of sous vide is you do not need to go over 200 IT to make it tender.. it was just under 150f...

[@darylhyde796]

Thanks for doing this!

[@FireWaterCooking]

Thanks for watching!

[@CookingwithStephennJacklyn]

Hi Darren looks good for some brisket sandwiches.

[@FireWaterCooking]

Thanks for watching Jacklyn n dad! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!

[@bulletbeats4434]

What’s your rest time ?

[@FireWaterCooking]

not much carry over cooking happing or needed... so very minimal resting...

[@ManCaveMeals]

I would like to know what YOU thin about the results. Be the expert :)

[@FireWaterCooking]

thanks for the tips John! Love your channel!

[@pacman81]

I smoked/sous vide a brisket and straight up smoked another.. Everyone liked the smoked One better.

[@FireWaterCooking]

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[@gregmcb5305]

Try smoking it or cold smoke it with wood first then sous vide it, then give it a bark

[@FireWaterCooking]

buy my book.... www.amazon.com/Darrin-Wilson/e/B08NTF3PBC/ref=dp_byline_cont_pop_book_1

[@itninja9503]

Why the Ice Bath before putting the Sous Vide Brisket on the smoker?

[@FireWaterCooking]

two reasons, cold wet meat takes smoke much better than warm meat, plus it lets you have longer time on the smoker as you do not want the Internal Temp to go above the temp you sous vide it at.

[@itninja9503]

@@FireWaterCooking Did some new Learn'n today! I did not know cold meat took smoke better. Thanks!

[@davidwatkins8016]

@@FireWaterCooking Why do you care if the final temp gets above sous vide temp unless you are aiming at medium doneness? Collagen by then is softened regardless.

[@FireWaterCooking]

@@davidwatkins8016 the hotter it gets the more the protein fibers contract and expel more moisture.. and there is no need to go hotter as the collagen is already turned to gelatin

[@markcerberville9139]

9:31 This man stole Guga's line. Lol

[@FireWaterCooking]

Sure... lol

[@jdgower1]

I was just waiting for, "...but watch THIS!"

[@laoilli]

You’re suppose to smoke it first before Sous Vide … Ive been doing this professionally for 50+ years

[@FireWaterCooking]

wrong.. I do not care how long you have been doing this.. It makes no sense to smoke 1st as you will lose bark and smoke to the purge in the bag.. I have discussed this with real chefs like Kenji Lopez-Alt, Chris Young, and even Meathead Goldwyn from Amazing Ribs agrees with me. I actually wrote a book about this..

[@stephanieyeminez89]

Hi how are you and your family? Hope all is well wanted to stop by say hi. I love brisket .

[@FireWaterCooking]

Thanks for watching Stephanie Yeminez! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!

[@youtuber8443]

Like almost all U.S. KZbinrs... 80% of to much talking and talking and talking an talking...................

[@FireWaterCooking]

Thanks! I love the elitist European attitude! I have watch a few youtubers from Europe also, they all talk just as much if not more, have you not watched "Pitmaster X"? That is all he does is talk! LOL

[@paultherriault2260]

Been at Aaron’s. Yours looks gross.

[@FireWaterCooking]

Thanks! I could give a rats ass what you say.. LOL! Even stupid comments like this make me look good to the YT algorithm.. LOL

[@garygsp3]

You cheated. You can't call the one Sous Vide only and then stick it in the smoker. Now it's smoked! It's going to pick up smoke flavor from being in the cooker. You don't tell us how long you had the sous vide one in the cooker but your fully smoked brisket picked up a TON of color from when you originally put on the sous vide one. I'm guessing it was at least 2 - 3 hours. That is more than enough time for the sous vide one to take on the smoke flavor of the pit. There is a reason why Aaron Franklin of Franklin BBQ wraps his brisket around the halfway point. The meat has already taken on as much smoke flavor as it needs. By wrapping it in butcher paper it protects the meat from taking on to much smoke flavor and the butcher paper allows the brisket to breath a little bit keeping a nice bark. Unlike a foil wrap which basically steams the brisket making for a very soft bark. Not to mention if you kicked the temp up to 270 yeah your poor flat is going to just burn. It's so thin and there isn't enough fat out there to protect it from the additional heat like the point does. Overall I think it's a decent experiment but the title of the video is wrong. Sous Vide cook with a smoke finish.

[@FireWaterCooking]

Dude, I never said Sous Vide only, it says "Sous Vide Que".. not once in the video or the title did I say sous vide only.. I wasn't cooking a Aaron Franklin brisket... time on the smoker for the Sous Vide Que one was about 2 hours as I pulled them both when the smoked only one was done... Title of the video is 100% correct as it was Sous Vide Que, sous vide mixed with BBQ a phrase Meathead Goldwyn from Amazing ribs coined on his website..