BRISKET! Sous vide Rest | Chuds bbq

[@SousVideEverything]

Let’s do it. Challenge accepted. But we do it together!

[@DanielPerez-uk4xy]

That’s will be GREAT!

[@CoolJay77]

OFC with Brad, Guga and several others blind tasting.

[@ChudsBbq]

Lets do et!! Maybe Sous Vide Angel too 🤣

[@emmgeevideo]

I can hardly wait!

[@CoolJay77]

@@emmgeevideo Indeed, Sous Vide Angel will go viral 😁

[@ExsulAmericanus]

Smoked a 14 lb. brisket for 12 hours, and then placed it in sous vide for 15.5 hours (160 degrees for 14.5 hours and then 150 degrees for the last hour). Best brisket I ever had. Not a single person at my house opted to use any sauce, and a number of folks went back for 4ths and 5ths. Thanks for making this video. In my book, this method is a game changer.

[@bdr5150]

I have a question for you. Do you feel the sous vide rest, messes with the bark at all? Or softens it up?

[@1230mkelly]

12 hours at what temperature 🌡️ in the smoker?

[@guitarwilly81]

What temp did you pull off the smoker? Did you let cool before vac sealing?

[@CoolJay77]

@@bdr5150 It does soften up the bark. If your kitchen oven has a top broiler, just before serving, move the brisket around 6 to 8 inches under the flame for around 5 minutes. Keep an eye on it so you don't burn the black pepper.

[@fernandoaraiza2138]

Do you need a special bag. I'm worried my sealer isn't wide enough.

[@alfromtx245]

This is great. For some reason, whenever I follow other people's brisket methods precisely, mine generally ends up overdone. Maybe it's the difference of using a Kettle. Or something else. Who knows? So I followed this method, but backed things down a bit. I kept it on the smoker until it reached 195 internal and was mostly tender, though a little tight in spots. Then I let it sit out until it dropped into the 160's. At that point, I vacuum sealed and ran the sous vide at 155 for just over 12 hours. Finally, I turned off the sous vide and let it slowly drop to 140 internal. Everything was spot on. So good!!! The flavor was as good as any paper wrapped brisket, but the flat was more juicy. I'm definitely doing this method going forward. Great video!

[@jeremyrfk]

Bradley, I just sous vide rested my brisket at 150 for 17 hours. Was aiming for 12 but 17 was just when it worked out when everyone wanted to eat. People were absolutely loving the brisket.

[@hattrickvic]

Hey I'm curious. Did you Vacuum sealer or zip lock? Did you do foil boats? Do you remember what temp you pulled. Would love to hear your process

[@jeremyrfk]

@@hattrickvic I use vac seal bags for anything over 135. I don’t really pay too much attention on my temp for when to pull. I smoked unwrapped for about 10 hours until I got a good bark. Then I wrapped in butcher paper and poured a good amount of beef tallow I’d rendered from the trim in with it. Cooked for an additional 2 hours until when I probed the brisket it felt like butter. Then I pulled the brisket and set it on my kitchen counter to cool down to around 160 before vac sealing and putting in my water bath. I watched mad scientists video on when to wrap and go kinda based on what he says too. Checking to see if fat is rendered by poking my finger into it until it feels like jello.

[@ADR-j9m]

Great Demo! One thought: freeze the drippings in ice cube trays and put frozen cube is sous vide bag just before you seal. Helps with the seal.

[@jamesrundall8654]

I cooked my first ever brisket today. I followed @MadScientistBBQ’s pellet grill steps. I used ur trimming video and ur SPG blend. I did this sousvide rest for 9 hours. Everyone at the party loved it. 10/10 Made me look like a pro even tho I have never done this before.

[@adamellistutorials]

How did you test it?

[@mattmcbryde]

I would really like an experiment on the idea of an ultra-long rest and see how the 24/48 hour rest would go.

[@glennmcdonald4557]

Hey Bradley you have the best teaching videos for me the backyard smoker amateur. So on that note thank you very much.

[@SmokinJoesPitBBQ]

Save me a slice!🤘

[@wacocaine1]

Are you gonna steal this idea to? You drop when he drop and the knife intro

[@FreshfrogmarketingUk]

Hey Joe, good to see ya here.

[@SmokinJoesPitBBQ]

@@FreshfrogmarketingUk 🤘

[@draskuul]

I can't believe I didn't think of this... As one of those with an oven that just can't go low enough for a safe overnight rest, this is perfect, and I already have an immersion circulator!

[@shanely7317]

Haha I know right, I feel the same way!

[@kacperkosowski9506]

This is my second sous vide cooker kzbin.infoUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I don’t know why you would cook meat any other way. This model is more compact and quieter than our older version that this one is replacing. We have done creme brûlée, cookie dough and tons of meat. They all come out perfect every time. I recommend this to EVERYONE. The app is great and easy to use. It stays at a consistent temperature. This model is extremely quiet. I just love it. We also have the anovo sous vide cooker 16L box thing and this fits inside that which is great because I can store them together. I just love that I can set this and walk away to deal with the rest of dinner.

[@jamesmorgan1327]

My favourite part of every brisket video is ChudTrim Bingo: - "Deckle fat wants to peel right off" - "Aerodynamic so it doesn't burn up" - Burger/Sausage/Tallow reference - Chud scrape - "No need for slather" - "You don't have to worry about over-salting" - "Don't forget the sides"/"Rookie Move" Reckon I could Chud Trim a brisket with my eyes closed at this point. Even though I've never held a brisket in my life.

[@caracarametal]

Really enjoyed the close-up of you trimming. I've watched your other trimming videos too and each time I find them more and more useful!

[@paula.2422]

I love that!!! To make a brisket a day early and leave it in the sous vide until everything is ready...Brilliant!👍❤

[@icreatedthistx]

I've been looking for someone to do this for a while now, thank you! Would love to see you do a whole series of experimentation with added tallow, longer rests, etc.

[@HB238]

I feel like we need a multiplication like table for temp and times lol

[@MultiHippie13]

I'll watch brisket experiments all day

[@adamjrichard]

I'm buying a sous vide because of this video and all of the other things you've proven to be awesome so far. Thank you!

[@emmgeevideo]

The ending challenge to Guga made me laugh our loud. About 2 years I had discovered “Sous Vide Everything” and was trying to become an expert at that technique by following his channel. I could never get a good sear on a steak or chicken however. One day he featured a pellet smoker that had a gas grill accessory. I decided that was the way to go…. I gave up on sous vide because smoking was so much better. I’m on my third smoker and now my gurus are pit masters like Bradley. I love to see Bradley mention Guga!

[@Duschbag]

Speaking of Guga... I remember screaming in HORROR when he said he was going to Sous Vide a Steak FOR A MONTH...! 😳 Can you spell food poisoning..? 🤢

[@emmgeevideo]

@@Duschbag I hate to say it, but he’s doing that (IMHO of course) because he’s running out of ideas. I think that’s a risk that all “category” KZbin food channels face. I see it all the time with BBQ channels. “Chef” Tom did an onion soup recipe today. Not exactly BBQ fare, but I think he’s running out of ideas too. We probably have too many brisket recipes on KZbin at this point, but the current one is truly useful. IMHO of course.

[@KeithJDavies]

@@Duschbag He did sous vide for a month, and they did finish it, but they did not eat it. "It feels incredibly tender, but it smells like death. We only finished it because we said we would, DO NOT EAT THIS". As I recall they basically held it at danger temps for thirty days. I have no idea what else they might have expected.

[@Sudzlada]

@@emmgeevideo I made a French onion soup following Pressure Luck, but smoked the onions on my pellet smoker first. Served it as my jous for French Dips that I smoked and sous vide eye of round for. Lots of little details made for an amazing meal :)

[@emmgeevideo]

@@Sudzlada Pressure Luck! Old Home Week! A few years back I discovered KZbin cooking channels. I’ve always been a gadget freak and loved getting new gadgets and playing with them. I got a pressure cooker because I thought it would help save time cooking and I could more easily make a batch of something and have leftovers. I stumbled on Pressure Luck and loved the recipes and the quirkiness of the host. I have had many gadget and cuisine adventures since, including my Guga phase. There are some great channels in KZbin-Land and great hosts like Bradley.

[@matthasaname]

I've done three briskets this way and I can attest it is an absolutely delicious result that's really hard to mess up. Hands down the best brisket possible at home.

[@duckamoo]

Dude, I love your sausage videos, so easy to follow. But this was also epic and easy to follow. Keep up the awesome vids mate.

[@staceywheeler2980]

Awesome video! Fearless on the trimming. Good info and watchabley goofy.

[@marksmith534]

Superb video thanks Chud from a UK bbqer. Smoking a huge brisket for Christmas Day and was scratching my head how to not have to cook all night Christmas Eve. I have a sous vide machine and this is the answer to my prayers, especially as it's absolutely freezing overnight this time of year. Wonderful!

[@danashay]

Love the hat! Smoke, THEN sous vide. And here I was wondering about that for a brisket! Fantastic show, don't ever change, please carry on!

[@DavidPrzybylski-h3b]

Brad, love to watch your videos!!! Keep up the great work. I think I’ve seen almost all of them

[@playasdetijuas]

I’ve got mine in the Sous vide machine right now. Hope it turns out as good. Thanks.

[@alexandermayer2026]

Finally! Thank you. This has always made the most sense to me. Sous vide is idiot proof. I was worried about the bark but guy showed it holds up. And the beefy taste you described is missing in more traditional methods. Great stuff

[@kirkchatwin6160]

The best KZbin channel going, hands down 👍👍

[@mshafer2006]

Seen many ideas on brisket including smoking then finishing it sous vide but not resting it that way. Definitely need to try it out. Thank you for the idea. Looks awesome.

[@Crusader158]

This may have solved my timing issue for a 6 p.m. dinner party. Industry standard works out with a 12 hour rest opening at 11 but, if I bump it back to 6 I’d be up all night watching the fire. So thanks man. I’ll definitely look into this.

[@Megabear90]

That's one of the reasons I got a gravity smoker. Couldn't stand the thought of using a pelletpooper. My Gravity gives me 95% of what a stick burner does every single time with no hassle

[@Crusader158]

@@Megabear90 With a pellet smoker, which I own and enjoy, I’m getting up early because I mainly smoke on my offset which just produces overall a better quality product. If I don’t feel Ike getting up then I’ll toss a brisket on the pellet overnight at 11, wrap in the morning, and rest before dinner. Most all of the guys who hold trophy’s have a pellet in there backyard.

[@Megabear90]

@@Crusader158 nothing against a pellet smoker. It just doesn't give me the type of smokiness and bark I want. That's why I think a gravity, like the ones from Masterbuilt and Char Griller, is the best of both worlds. I load it with charcoal and woodsplits and it does all the work. I trim my brisket, slap on some SPG and toss it in before I sleep. The next morning all I have to do is add some fuel amd wait till its done.

[@Crusader158]

@@Megabear90 and it never will, but gravity’s are essentially the same thing but with charcoal and more flavor. That’s why I was saying my offset is my go to for 90% of my cooks. Charcoal bed to start and all wood from that point forward. I’m not opposed to any type of cooker to be honest as long as we’re drinking beer and eating good bbq.

[@Megabear90]

@@Crusader158 that's the right attitude! Meat and beer, that's why we're here! Personally I would love to run an offset, but I would rarely ever use it.

[@courtneyscause9923]

I tried this over the weekend with terrific success. Highly recommmend this method and will be my go to method for brisket smoking (and maybe beef ribs and chuck too)

[@kintarooe575]

My sous vide setup arrives on Saturday! Definitely gonna give brisket a go!! Glad I watched this video, great content!! 🔥

[@paula.2422]

Wow! Brilliant idea. I've smoked a brisket at super low for 3 hours then sous vide for 62 hours...as per Guga, and it was awesome. This...looks unbelievable!!! I can't wait to try this! Thanks brother 🙏

[@gregwilliams2066]

have you tried a smoke for 4 or 5 hours on low and then sous vide? if so, can you share results?

[@gregwilliams2066]

did you try chuds way yet? any differences?

[@ChuckRiley]

The sous vide rest is genius. Thanks for sharing.

[@elconquistadorII]

I like the idea of this so I do not have to worry about timing before a party. I am going to try this. Love your content!

[@MrWhangdoodles]

I have a BMS8 Wagyu brisket in my freezer rn. Can't wait to use it. I have an immersion circulator, and a friend of mine has ordered a smoker. I'm really excited to try your method.

[@timtyndall4025]

I’ve always wondered about liquids in a vacuum. What if you flash chilled the drippings/tallow/any fatty liquid to solidify it or froze non-fatty liquids, THEN vacuum sealed it? Once running in the water bath, it should equalize in temp and once opened, the meat should suck in the juices. Just a thought as I haven’t tried it yet.

[@k20fa5]

Looks great! Your oven rest has changed my brisket game 1000%. Now I need a sous vide machine :D

[@Boxpressed.bagger]

Ok, so last Thursday, I smoked my first brisket, I’ve oven cooked them before so I knew the basics, and I’ve binge watched every one of Chuds videos like a thousand times each 😆. So I did it on a kettle. Smoked it lighter cuz I realized that the reason why I got dirty smoke on my burnt ends last month (it’s my buddy’s kettle) was because I just added too many wood chunks. So that day I came home and the wife said I smelled like a water bathed fire pit 🤣🤣. But this time, I could barely smell smoke on my clothes and she said the same. And it was a sweeter smoke too. So, I cooked the fatty to about 140 @250-300 (I had a bit of trouble keeping the heat steady but it worked), but had to take off so he could get some time with his kids. So I took it home, foil wrapped it at 180 degrees, at around 18:00, then about 13:00 on Friday took It out, foil boated it till around 17/1800, sliced into it, and oh my word. The SnP 1-2 ratio IS GOLD. And for any one wondering, on pork belly, and brisket, a 24hr rest is HEAVEN. Sir Chudwick the 3rd next in line for the throne, thank you for giving us these videos. You’re the man 😎👊🏼.

[@benjaminl3084]

This look amazing! Has anyone smoked then sous vide then ice bath to stop the cook and put in the fridge until a few days later and reheat on the smoker or in the sous vide?

[@SanjivMore]

I have been smoking for over 20 years but could never nail a great brisket... I tried this recipe and process this past weekend and hit the motherload... thank you for the great info...

[@sw01ller]

Really? This confirms the rest is king

[@worldbfree4u]

Excellent video and unique cooking method adding the Sous Vide process. I'm going to try this method next time I cook a brisket.

[@RaleighSmoke]

Pretty impressive. Well done. I’d love to see a 48 hr rest. 🍻

[@brewster84067]

BAM! I've been on the fence about a sous vide and this just pushed me over the top. Great way to manage the time between wrapping up a cook and when you're serving it up to the family. Looks awesome - can't wait to try this method!

[@arwilki]

Going to have to try this. I hot held a paper wrapped brisket in my oven at 150 for 21 hours this past weekend and it still came out great. I’m sure there’s a diminishing return at some point though.

[@rowlandyee5190]

Very nice I’ll try it. Good job. And I like that you are calling out Guga.

[@CoolJay77]

This is a solid WINNER. The brisket looks phenomenal. I will definitely adopt this method during my next cook, specially that I don't possess a commercial type food warmer. Using blankets in a cooler is messy, and the temperature may drop too low on long holds. I might crust the bark in the oven broiler or better yet over a charcoal grill for about 10 minutes per side in order to crisp the bark. After some 24 hours of cooking, another 15 to 20 minutes is not much of a pain to do.

[@bigj097]

Outstanding! I’ve been resting mine overnight in my gas bbq with one burner turned down to low which keeps temp around 150 and does a great job. However since I own a sous vide machine I’m going to try this method next. Also would be a great way to reheat brisket I think.

[@veag687]

How did it go??

[@MisplacedAmerican]

Doing your beef cheek method tomorrow (finished sous vide) and ran across this gem of a video today - oh man, that brisket FULLY explains why the time investment is worth it. Fire, meat and friends (and the occasional invading boot snake). Thanks Bradley, even the year old video's are still stellar!!!

[@akquicksilver]

May I suggest wrapping it tightly in cling wrap before you bag it? Holds the juice in and keeps the vac bag clean when you stick the meat in as well as containing the juice to prevent sealing issues.

[@325ctd]

I have rested brisket for 22 hours in my warming oven at 160 and it was still perfect.

[@miltonjasso5843]

TIME TO GET A SOUS VIDE MACHINE AND SEE , THANK YOU FOR YOUR TIME AND EFFORT SIR. !!

[@fredjones6975]

tried the sous vide overnight rest last week instead of my normal oven method...results were outstanding. The sous vide held a consistent temp and I think it made a difference in the end product. Thanks for the idea.

[@adamellistutorials]

How long did you hold it for?

[@fredjones6975]

@@adamellistutorials I held it overnigbt...somethi.g like 12 hours

[@Jason-ru1vy]

Since this video came out I now sous vide (rest) everything. Brisket, pastrami even trying it on pork butt this weekend 🐖

[@jaytonbennett9722]

I would love to see how long the rest can go, great video and a great technique to loosen the schedule of the backyard pit master

[@fromobile1]

Love the rest time experiment idea

[@rickf.9253]

Textbook trim! Nice cook as always.

[@allieandbo]

I see the word "brisket" in one of Chud's videos and I instantly click. I don't care what else the title says. That may be the finest brisket I've ever seen on KZbin. And I watch everybody. You're gonna make me go buy a sous vide machine now....lol.

[@sergiorodriguezballestero714]

Bradley, take for granted that when Guga sees this, he'll absolutley do it..!! Btw this brisket was the most beautiful I see in a while!!

[@billarnold6166]

You read my mind. I was just thinking about this yesterday and boom here's Bradley with a video about it. Lol

[@ManifestMike]

🗣This channel is criminally underrated

[@andrewflores3923]

Ur big mentor for cooking gives me all great ideas. Maybe can make wheat tortillas from scratch in a sooner video

[@jenjustin2007]

First video of yours I am viewing. If you have not done so already, would like your review of doing a sou-vide cook on the brisket first, then finishing on the smoker. The method I tried (only once so far) is 34hrs@155F sous vide (seasoned & liquid smoke), let cool at ambient for a couple hours, then finish in the smoker 3 hours @ 300 (don't even have to monitor core temp, since smoker is just for drying, barking, smoke ring). 'twas better than any classic cooked brisket I had done with nearly zero "babysitting" time :)

[@davidfernandez3554]

Yes to the confit brisket and 24/48h rest. Always good to try new things, never know what will blow your socks off

[@izchoc3360]

Did mine today this method and it turned out delicious!! Will take photos and video next time. @chuds Bbq, what sous vide did you use here?

[@yegdigital]

48 hr brisket rest would be awesome!

[@wesmccarley9845]

Great video! Thanks for posting! Love all that you do!

[@reallybadaim118]

Very nice job. I've thought about trying that. Now I will.

[@glenberman873]

Hi Chud. Love your videos and appreciate your talent. I always learn something. I have no room nor time for offset so I have a BGE and love it. I have been sous Viding briskets for years. I smoke it for 4 hours or so which is all it needs to impart the smoke / ring and then sous vide for 48 hrs. Comes out amazing. Thanks for doing this.

[@WheretheJones]

What temp do you pull it from the smoker to put it in the sous vide? What temp do you put the sous vide on?

[@jeremyrfk]

Hey Bradley, I just did another sous vide rest, but I left the brisket wrapped in the butcher paper when I vac sealed it and this time none of my bark washed away. Recommend

[@kyleschepper1165]

Question for everyone! I know Chud loves his foilboat, but if one were to try but they paper wrap their brisket it would be wise to take the brisket out of the paper wrap before a sous vide bath correct?

[@kubickibob]

I was thinking of asking the wife for a sous vide machine for Christmas, Now I now I am going to ask for one. Thanks for the fun video.

[@loesbecu2234]

Wow, what a fantastic idea. I have cooked 3 briskets so far. First one was only the point which we ate straight after the cook, second had a long rest in a cooler, third a long rest in the oven.. nr four will now most probably rest sous vide. Thanks a again for being an awesome teacher! I truly enjoy watching your channel!

[@glennburnett6071]

The problem is fitting in a brisket in a vac seal bag that actually works for most of us. I would love a video of that!!!!

[@dq586989]

Great vid! You think in the future you could do a vid if there is any differences taste, burn etc between seasoned wood vs store bought kiln dried wood?

[@anthonylaney1062]

Brad, you could do a brisket every week and I would watch... EVERY. SINGLE. WEEK.

[@veag687]

Agreed!!

[@epegr1075]

Looking forward to seeing the 24 and 48 hour rest videos

[@radicalmoderate2730]

I've used this method the last two times and yes it is fantastic and less stress as Chud said you don't have to time the cook. I'm wondering has anyone tried smoking the brisket, vacuum sealing it and freezing it then heating it up in the souis vide?

[@jmoney560]

Can’t wait for this challenge!!! 🔥

[@RRlocoENGR]

I really want to try this method of resting, interested in a video experimenting with up to a 24 hour sous vide rest! Thanks, great videos!

[@1stuart1]

I mentioned sous vide during the live feed but didn't think you'd be interested. Pretty happy to see this video show up this morning.:)

[@Xiomaro01]

I love how pretty you trim up your briskets brother

[@bradleyputnam2014]

Chud I really liked this video and really glad you did it. What I want to see in these types of videos is you comparing it to your standard brisket, whatever that may be such as tallow and the boat. Not necessarily cook both just whenever you're reviewing the tested brisket mention the differences and whether you like it more or less. Unfortunately meat prices are just too high for me to do all the experiments I want too. Keep up the good work and merry Christmas!!!

[@montduck8523]

SouvVQ is the way to go. Works everytime. The only question is SV first or smoke first?

[@DH0USE]

This video is timely because I'm planning to smoke a brisket ahead of time for Christmas, vacuum seal it, then reheat it in a sous vide. I'm wondering if it would be better to vac seal and refrigerate immediately, then reheat / "rest" the brisket for 12 hrs @165, -- OR -- rest first, then cool, and do a quick reheat. Or even option 3, do a 12 hr heated rest before travelling and throw the brisket in a cooler and keep it warm up until serving. I'm leaning towards option 2, but I'm curious to hear your thoughts.

[@SteveRix78]

I'm definitely going to have to try this in the next couple of weeks!! Just got a new pit, need to dial in my temps!!

[@fredjones6975]

definitely would be interested in the 'how long can you rest a brisket'' video...thanks for the great content. Also, best trim videos on the internet, thanks.

[@rphillips1217]

The glisten on that brisket straight out of the bag was INTENSE. I'm going to have to give this a try... I'm very curious to see if I could get some tallow in before the vac seal. My thought is maybe taking some and freezing it in a thin sheet so I can place it on either side of the brisket prior to the vacuum seal. This way, it won't all get sucked right out during sealing and should melt VERY quickly during the sous vide...

[@Sudzlada]

The last time I did brisket was the first time I added tallow to the wrap. I just low simmered all of the trimmings on the stove for the first couple of hours then added the tallow in a pan into the smoker while the brisket came up to temp. I like your idea about having a solid sheet...

[@ericwillard2364]

I keep my tallow in the fridge and just use an ice cream scoop to drop some in the bag before I vacuum seal it. I haven’t done a whole brisket but that’s what i do with slices.

[@jimmclain2089]

@@ericwillard2364 How do you cook slices of brisket?

[@ericwillard2364]

@@jimmclain2089 I cook the whole brisket, and whatever doesn’t get eaten gets vacuum sealed in individual portions with a dollop of beef tallow in the bag, then I freeze the bags so that I can reheat one or two in the Sous vide as needed.

[@jimmclain2089]

@@ericwillard2364 my fault for jumping to conclusions. What you are doing makes perfect sense.

[@matthasaname]

Bout to take my brisket out of the smoker and put it in my sous vide. I can't wait to try this!

[@CoolJay77]

Just wondering why the Sous Vide temperature has been set to 160 F rather than 140 F which seems to be the standard for holding briskets in commercial warmers. Obviously the brisket turned out great at 160 F in Sous Vide. Just trying to understang the reasoning behind it. Collagen begins to break at 160 F, is that the reason why?

[@robertkeller5536]

140 is still in the danger zone for food borne pathogens. Its really bad food handling practice to hold hot foods at 140 or below.

[@CoolJay77]

@@robertkeller5536 The general rule in California, holding temperature for hot food is a minimum of 135 F. However you can roast meat at 145 F for 4 minutes but you may also roast to 130 F for a minimum of 112 minutes. There is a chart for everything else in between. You may roast meat to 135 F for 36 minutes, and it is deamed safe. However for normal grilling of steaks at medium rare, the meat does not stay at 135 F for long enough time. Thus a restaurant would be obligated to post a warning sign that it serves raw food that can be unsafe.

[@nodidog]

I was also wondering about this. It's hard to argue with Bradley's results using this method though, i've never seen such a juicy amazing looking bit of brisket.

[@CoolJay77]

@@nodidog Brad is a super pro with extensive hands on BBQ restaurant experience and we can see from the video he achieved a successful result. However, since making that comment, I have followed the method in the video, and held at 155 F sous vide. The result was a bit more overcooked than I would like it to be. Next time I will need to adjust between pulling the brisket a bit tight, and lowering the sous vide temperature. Another KZbinr also experienced a result such as mine, following the steps in Brad's video. kzbin.info/www/bejne/onfahZqabdF8nqc However, I like the method. The one thing I did different is that I have put the brisket under the oven broiler on low setting for just a few minutes, in order to crisp up the bark, just before serving. Brad also holds his briskets in an electric toaster oven. You may have already seen it. He sets it at 145 F kzbin.info/www/bejne/ZpDGoKN_m7mhr5o Hint?

[@nodidog]

@@CoolJay77 I've got one in at 140 right now, serving in 16 hours 👍 thanks for the links, I'll check them out. I'm hopeful about the results - it's a potentially fantastic way to be able to smoke food for guests, without having to completely destroy your sleep schedule to serve at a normal time!

[@kellyschue3103]

I was wondering through the video if the bark would hold up through the sous vide process but it looked wonderful

[@nasser19922222]

This Channel is sooooooo underrated

[@KyleMillerEnterprise]

I once held, wrapped in paper with tallow, in the oven at 150 for 72 hours because life happens, and it came out pretty solid, but a little dry. Would love to see what results you come up with.

[@Pudgeymaster]

Hey did you let it cool at all or did you take it right off the smoker and then vac seal it?

[@larrybenoit1274]

I’ve tried sous vide before smoking, never after, what a great idea.

[@gregwilliams2066]

How were your results with sous vide before smoke rather than after? Wonder if you can achieve same smoke flavor?

[@shredead]

Dude this could be game changing

[@schramja]

Interested to try this method. And definitely want to see you do a video series of testing various resting period durations in controlled temperature environments (oven, etc)! I’ve used my Masterbuilt electric smoker as a place to rest my briskets after cooking and have tried it up to 20 hours with decent results. Wondering if there’s a true “sweet spot” rest length that makes a difference.

[@Spagbrew]

Damn Bradley! I have never thought about resting it in my sous vide. Genius! I’ve cooked one sous vide, but resting , that sir, is a smooth move for sure. Looks so de-liss-ious! Thanks I’ll be doing this for sure.

[@gregwilliams2066]

How was your sous vide brisket? Did you put any smoke on it?

[@Spagbrew]

@@gregwilliams2066 it was good, i followed the recipe by chefsteps. But smoking a brisket, and resting overnight sous vide was pretty spectacular!

[@timgregson5533]

Yes! All the experiments! Every. Single. One.

[@bigstevessmokemchokembbq8746]

Njoyable as always...thx. I recently purchased an electric Master Built smoker for this same purpose and to hold customers food before delivery or pickup Have you ever used an electric smoker/warmer for holding.

[@daviddrewporter]

Okay, I need to do this. Awesome video brother…