Sous Vide 14lbs Whole Brisket with Camp Chef SmokePro and Joule by ChefSteps

This is a special moment. We all agreed, this was by far the best brisket we ever ate in our lives. We are totally speechless on hold good this brisket was. It was by far, the best or the best. This was a 62hrs cook, 3 hrs smoked on my Camp Chef Smoker Pro. We sous vide it at 140F with Joule from Camp Chef. We put it in the water bath and we did not touch it until it was time to eat. The brisket was never turned or moved from its original place.
We hope you enjoy this awesome experience had with this amazing brisket. Please subscribe and comment below. Give us suggestion on what to cook next. Give us a thumbs up so we can keep doing more sous vide videos. Thanks for the support and we appreciate you watching our videos.
PS. This brisket was cooked at 145F not 140F
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* SOUS VIDE EQUIPMENT *
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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[@ghwallace9]

The first time we watched your KZbin videos, we watched for an hour and a half. They were amazing.

[@SousVideEverything]

ghwallace9 Thank you so much, means a lot.

[@Findingo101]

Interesting, I just found this channel today and spent, i don't know how long, but watched a lot of their videos lol. I'm loving the content

[@alexclark6768]

yeah me too!

[@bobbybarkerjr.6698]

Some how I stumbled across your channel. I've never heard of this method nor had sous vide that I know of, you guys have convinced me. As soon as I get back to the US I'm ordering the joules and watching all your videos. Keep them coming!!Brisket, turkey legs, steaks, prime rib are all at the top of my list before I redeploy.

[@marcjtdc]

IT'S AMAAAAAZING!

[@gregshadowsmokerslegionog1901]

We need a remake of this video for 2021. I'd love to see how it comes out after all the learning that has been do e over the last 4 years

[@thechadford8572]

I support this 100%. No gimmicks, no experiments, no Wagyu. Just show the best way to do a traditional brisket.

[@Chrissmills]

Yes!!! +1 on this

[@goocherrific]

+1

[@blueslykiller18]

+1

[@renemueller3567]

+1

[@princePCR]

- guga not saying "i know it doesnt look good right now, BUT WATCH THIS" - ninja not saying DEEEEELICIOUS and not banging the table - maumau with a loud voice WTF AM I WATCHING

[@love55ickbeat5]

In the beginning he didn't say "Let's dew it." The right way like I'm used to 😂

[@shottyfreak]

They’ve smoked a blunt

[@UnlicensedOkie]

This one is a lot less professional This is just them with the camera Not wearing mics or anything Nothing wrong with it Just different lol

[@335iyeyonba9]

Its also an old video

[@deerich4]

The searing music is the same

[@fatsackafat1476]

Re-watching this vid 5 years later...how far you have come Guga!! Always learning and always improving!

[@lostmypicks]

I was thinking the same. His trimming skills now are amazing. Wish everything for the guy. He's earned it and deserves it

[@AdrianJamaal]

I love watching the old videos and seeing how far a youtuber has come. Completely night and day from the current stuff.

[@JayMiV]

This feels like a home video on VHS from when they were kids lol

[@jaysoncainglet8140]

Oh my... How your videos changed in years. 😂 But thumbs up brother! 😊

[@tressakenna8328]

Just found your channel after we purchased an Anova Nano. I love watching you! So genuine and down to earth. I feel like I’m watching my family. Just real people. Love it.

[@colinmackay92]

Coming back and watching he's older videos really shows how far Guga has come in the past few years. And these old videos are awesome too. I subbed when this came out

[@mikepants3736]

I just found out about him, thanks to uncle roger. Suffice to say, I’m buying a su v and torch today 😀

[@HowlinHaole]

First off, my wife and I are addicted to your channel. We actually bought a sous vide because of you. We just finished making brisket! Most juicy, tender, flavorful brisket I've ever had. IT'S AMAZING!!!!!!!!!!!! I used hickory to smoke it and charcoal grill to finish it off. (It was 12 degrees and snow outside when we grilled it. I think I like your Miami conditions better!) Gave a chunk to my neighbor and he posted on facebook, "Just had the best brisket I've ever ate, pays to have good friends. Thanks dave." Thank you for the inspiration. You and your team are making a lot of people happy!

[@polgarbalazs1109]

When I watch these videos back, I remember where did I start from, you guys remind me of progress, and the journey I took, and everyone, who is learning to cook takes, I am truely thankful for everything Guga

[@OceanFIlmsLLC]

It’s remarkable to see how much the production value has improved in two years !

[@blindchimplover]

Thank you guys, your video made me go out and buy a sous vide cooker! I followed but cooked for 24 hours with a 3 hour 150c smoke after for a nice bark. Sublime, best brisket ever!

[@ryanpaul6012]

hands down the best cooking channel on KZbin. I've been hooked since the first video. it's not just the food. watching you guys give outrageous reactions is funny too! I watch this and guga foods everyday for inspiration and it has opened a whole new world of possibilities with my cooking. I know how to make the perfect food and the proof is on the faces of my family. thanks and great job guga

[@larrybenoit1274]

I followed your recipe to the letter. S & P, smoked with charcoal and post oak for three hours. Put it in my home made sous vide cooler with my 800 watt Anova at 140 degrees for 58 hours. Used my searzall. I had a hard time believing your video and that it was soooo good, but it was definitely the best brisket I have ever made. I was afraid it would be mush. Made my Fourth of July 2019 a very memorable holiday. Friends and family loved it. It’s time consuming but definitely worth the effort. Thanks guys!

[@JrRobinRD]

Woaaaaa! What a difference between this video and your last. This channel has changed a lot. Congratulations Guga.👌

[@chrisgaurissr1504]

My mouth was watering the whole time. It looked amazing!

[@adrianoalcivez]

Anyone else here in 2020? I'm experiencing a lot of feelings right now, lol!

[@pelaexful]

Si, aquí estamos algunos

[@carlbailey1301]

Jorge Jaramillo just think how tender it would be if had cut it against the grain instead of with it.

[@ford4life069]

🖐

[@a2d]

Hahaha seeing how much Guga's skills, video style and on camera personality has evolved is incredible

[@gsusfrk333]

He’s come a long way.

[@theBook_Junkie]

The face whan Guga tries it for the first time😂😂😂 priceless, love ya guys you are so amazing love your work Guga keep it up man you rock💪😉

[@CaliDabbin710]

dude so insane how far your production quality has come.

[@johnstanton6769]

I have done 4 briskets now using this method. Only difference is I usually end up around 72 hours just because 62 hours usually ends up in the middle of the night. This is such a cant screw it up method, I dont see myself ever doing the traditional long smoke again. Its so good, I dont even use rubs and crap any more. Tender, juicy, medium well brisket with the flame thrower finish. Who would have thought a tender brisket could have pink juices. Amazing results every time. Love the channel!

[@whoyoukidding1]

Did your briskets keep their texture though? At one point, one of the guys cut into a slice and the texture looked a bit pasty.

[@Ass_Burgers_Syndrome]

@Boondock Saint Well duh he even said in the video that the fat wouldn't render properly, and is why you sear it afterwards. And yes he could do it the oven method you described (a perfectly reasonable method) but since the point of the OP's comment (and this channel) is Sous Vide, that might be why he didn't do it that way. Also it's not a massive waste of time because you don't have to sit there and babysit it since you know exactly what temp it's gonna come out at. Only labor involved is trimming, seasoning, bagging and searing. (And eating, obv)

[@kevinsherrill7532]

Boondock Saint I’m going to try one with a higher temp sous vide.

[@dangerriff]

Honey is dinner ready? In about 64 hours :F

[@PhantomU3P]

if you expect dinner at the snap of your fingers, you must spend a lot of time at the drive thru window!! A quality meal requires planning. A quick meal requires something frozen (that someone else planned and made ahead of time) and a microwave.

[@PokeYourEyez]

Joke ^ head

[@UnleashedTyrant45]

Artisan51 yeah sorry but waiting 65 hours for brisket is not remotely worth it. You need to chill with your gatekeeping.

[@bigpimpen045]

@@PhantomU3P obviously you have not seen gordon Ramsey or any of his shows

[@KatherineRogers]

The shrimp dish will be ready in a half hour and will be amazing. The burger meat has been seasoned and vacuum bagged ready for their water bath tomorrow. Meanwhile other cuts of meat like a large brisket are in the water bath for 2 days later. In other words....so long as you get a meat that takes almost zero prep for today, intermediate level prep for tomorrow and have that brisket or other time consuming meat in progress, then meals for days will be VERY tasty.

[@kmaple9]

Coming back to your old videos, it's pretty cool to see how much you've improved as a creator. You sound much more confident in your later videos, and your editing shows it.

[@gage5650]

I've been watching your videos from most recent to past. Yall's presentation and production quality really improved a bunch in just a couple years. Impressive. Thanks for the entertaining tips.

[@mikechivy]

I love how enthusiastic these guys are. Reminds me of myself. Its like the piece of meat is your baby

[@SousVideEverything]

Mike Chivy.... hahaha Mike you are so right!!!!👍👍👍

[@heythere3780]

The quality of your videos have came a long way. You're inspiring bro

[@edmontonian5270]

This is fantastic. Your video quality and game has improved so much in the last 2.5 years but I see all of the roots of what makes them great in this vid. Your expressions, your reactions! Keep up the great work. You’ve got a fan for life in 🇨🇦 bro!!!

[@cristianespinal9917]

I saw this video years ago and am just back to drop a comment. Still awesome. I'm making a brisket this way this year for sure. I have a stock pot to sous vide it in, I got a Weber 22" Kettle 2 years ago and have been practicing, I have 120 lbs of Fogo charcoal so far this year, and wood for smoking. Armed with your teachings, I'm ready for it Maestro Guga.

[@superque4]

Because of you, I ordered my souse vide machine today. 😊

[@JimFrye1]

Made this and it was AMAZING!! so much easier than smoking all day. Mine was a 5 pound brisket; smoked 2 hours at 175 degrees, then sous-vide for 24 hours at 145 degrees. Finished on the grill over hot coals. @Sous Vide Everything comes away with the win once again!

[@jonathanvaro5166]

I’m going to try this based on your recommendations… thanks! And thank you too Guga!

[@georgesanderson8179]

i have never seen a brisket cooked like that . It's amazing.

[@justinshaw5706]

Very fun watching an older video of yours and seeing the progress you've made in your production! Keep on keeping on!! I'm waiting for the dang price of briskets to get back down to a reasonable price to give this method a try

[@18deadmonkeys]

So much value in your videos. I treat them like a reference source every time I try something new. How would Guga do this? Then I do it like Guga does it and everyone calls me an excellent chef. You're my secret weapon.

[@paula.2422]

Guga, you guys are AWESOME!!!....AMAZING!!! Thank you for your time and effort. I am a huge fan and appreciate all your info. I can't wait for my Anova souls vide to arrive! Thanks again.

[@JohnzorDC]

"Watch it Jiggle" LOL. Love your videos!

[@DynamicalJon]

Your buddy is the best hype man of all time

[@dimesauce10]

Jon Singh He really is. Everyone needs a friend like him

[@learntobbq]

The ultimate low and slow at 62 hours. This video has finally convinced me to go buy a Sous Vide setup and do my own experiment. Really enjoy your videos.

[@luisramirez-or5vg]

What's it like?

[@dcfan2222]

I’m so happy I found your channel! I watch ALL the videos! They’re very satisfying to watch, and very informative. Your skills are masterful!

[@starwarsfanforlife]

That looks absolutely amazing!! I would love to try this!

[@Secretlovechild]

I'm happy that I found this channel!

[@SousVideEverything]

Thank you so much for the support TheROTHspot we welcome you to our channel and we look forward to your comments on future videos...:-)

[@thomasrudder9639]

me too. I love these guys

[@socomcygnusx1]

Ok, I'm going to try this, have a fresh brisket to trim up, I guess Wednesday evening I shall see....

[@socomcygnusx1]

Ok well last night I took it out, gave it 180 seconds in an ice water bath, then patted it dry and seared it over mesquite. Absolutely wonderful. Will still do full mesquite smokes but this 60+ sous vide does work.

[@smokeandvape4915]

*Here in 2021, the videos are completely different. It's nice to see where you started from and where you are today. Great job Guga.*

[@adamdueholm7751]

I love his reaction! ❤️❤️

[@HowardAbraham]

I'm using this as a guide for my fourteen pound Waygu Thanksgiving brisket. I've never done anything this large or expensive before. Wish me luck.

[@daouness]

14 pound wagyu..that should be tonnes of money

[@AJ1990.]

He turned a brisket into day old thanksgiving turkey. Lol Man hes come a long way.

[@rhomai]

the quality of the videos that i enjoy today has come a long way

[@ismaelcam8582]

I’m amazed every single time

[@beersondabeach]

Omg that would be some good gravy

[@tristonfabie9637]

At this point the brisket is already so big for guga he called it COW.. Some years from this he'd actually grill a whole COW!! A WAGYU COW!! You're amazing!!

[@russroberts4585]

These guys are great! Very informative. I am learning a lot!

[@coreymagill2178]

Wow. Great job and thanks for sharing.

[@Bahrutile]

I'd like see an updated brisket video

[@benandrick4870]

Texas shifted a little when you cut that fat cap off but wow.

[@SousVideEverything]

+ben andrick 👍👍👍👍 thanks brother

[@illsuspect]

ben andrick hahahahaha

[@BigDaveGames]

I did shift in my chair when i saw all the fat being trimmed.

[@Latin00032]

do you think it would have been even better if the fat was left on considering how this was cooked? I'm thinking of leaving the fat on if I decide to do this recipe.

[@BigDaveGames]

I don't think cooking a brisket this way would be as good as smoking it the traditional way. But you do want to leave about 1 cm of fat on the brisket when smoking it.

[@douglascoxjr.3117]

Guga, i love your videos.. i just watch for hours..your the man, keep up the good work.

[@aliochachannel]

Qué gran video! Felicidades y gracias por compartir tus conocimientos!

[@M4rtingale]

AMAIZUNG!

[@aeonstolwerk9600]

I also love how u use a flippin machete like its a regular knife😂😂

[@MFinGonzo]

Its a butcher knife not a machete

[@Alexleyva-rt6nl]

The progress of these videos is amazing

[@henryyandle7950]

I live in Central Texas and had a dinner party last night. The guest were TXBBQ aficionados and they loved the brisket. Started it last weekend with a 3 hour smoke (hickory), 62 hour soups vide (140 f) and finished it in the oven on broil. That developed a nice crust. The brisket was moist and tender. My son said the brisket slapped. Thanks for recipe. Next weekend Ribs.

[@SuperFourwinns]

I will have to watch this again when I get home from work.......You are AWESOME Bro.

[@SousVideEverything]

Thanks Grant Jones, we appreciate the support. Let me tell you this was by far the best brisket we ALL EVER ATE! Thanks again!

[@yamaharidr450]

interesting technique. would never though of doing it that way, but I'm not crazy about the lack of bark.

[@jayb3829]

Everybody deserves someone that looks at them like you look at that brisket. :)

[@timmiller9116]

Huge fan of your other channel and new to this one. Guga single handedly convinced me to invest in sous vide equipment after this video. Keep up the great work you do guys.

[@slayerwatcher]

Great video, guys. There's just one thing that I wish y'all would've done. I really wish that you would've done the "pull test" to show tenderness. Other than that, it was excellent.

[@phillykat36]

It’s 1am and I want brisket. I totally forgot why I opened the YT app.

[@draks7340]

That brisket, i'm sure is EPIC!!!!! I really have to try this!!!

[@TRUMP4PRISON2024]

Best su-v/bbq videos ever. After coming across your videos by accident during quarantine, I bought a Anova and I'm now a big Su-V nut and I'm definitely gonna try this brisket technique ASAP ... Obrigado 👍🏽

[@RadiantPickle]

My roommate and I did this about a month ago, but we used smoked sea salt and sansho pepper from Japan. We cooked ours for about 60 hours at 140F, then at 175F in an oven for 2 hours (can't have a grill or a smoker, we live in an apartment). Best brisket I've ever had.

[@RadiantPickle]

Also, you did all this at an office? What kind of place do you work at that would allow you to do something like this?

[@SousVideEverything]

Awesome glad to hear. 👍👍👍👍👍👍

[@mr337kj]

i'm sorry you haven't had even below avg brisket on a pit to think that is good.

[@quill1260]

I cook a ton of briskets. I can see how the sous vide would cause the salt to deeply penetrate the meat, so I bet it does have great flavor, especially with the 3 hours of smoke before hand. That being said, that flat looked dry AF.

[@michele5040]

Ye it looked dry even the other part.

[@kevinsherrill7532]

Didn’t cook at high enough temp to render the fat.

[@calakm.2002]

360 no scope123 I totally agree! That flat piece looked like rubber!

[@micalo31]

@@calakm.2002 Comedy.. I cook a lot of briskets. Agreed. Sous vide too long after pre-smoke

[@joecies]

@@kevinsherrill7532 I was thinking he should have been up in the 200 range for a shorter time.

[@Xzenoangel_]

This looks amazing! Well done again Guga!

[@jpru1017]

Yeah, looks pretty good but also looks really dry on the flat. Keep up the great experiments guys!!

[@Ass_Burgers_Syndrome]

Less fat

[@UnlicensedOkie]

Yeah might’ve cut a bit too much of the fat off

[@ytreece]

I wonder if smoking for only 3 hours is long enough. And should you sou vide first and then smoke to get some bark on it. They keep saying sou vide is better than straight smoking but...I don’t know.

[@soapsnk]

anyone else get this weirdly recommended to them in late 2019?

[@DHB2]

Haven't turned back since

[@johnrichy2k6]

Yup!

[@kellypearsall4540]

Is this what you recommend???

[@pike666db]

try february 2020! so weird.

[@bigboiqq]

During the pandemic anyone?

[@Zack-dk3pt]

first vid i am watching that is more than 2 years old and wow has the production quality increased since this video. no wonder why you are almost at a million subs.

[@scent007]

Guga you are a gift, your voice your attitude is so soothing and inspiring

[@tim1877]

To anyone who does not have a sous vide circulator, please get one and try it a few times before you comment negatively. If cooking beef or pork, you don't know what you are missing. I've been cooking beef and pork for years grilling and smoking, but I never had a steak as good as the ones I've cooked sous vide, and then seared on a VERY hot chimney of charcoal. Ribs tonight and then brisket later this week. We like medium rare beef, so we will go 130 degrees and 48 hrs. I never believed a 1 3/4 in steak could be cooked at 130 degrees for 2 hours and be edible. But my gosh, so juicy, and medium rare from edge to edge. So, I can't wait for this brisket. Collagen breaks down at much lower temps than many people realize, its just a matter of speed. Less, heat, longer time, but juicier meat. You guys got me hooked watching food and trying this method. Keep making videos, fun and informative to watch!

[@specialeeffexx]

Which brand of Sous Vide did you go with?

[@DonnieBrasco-dy9yd]

@Boondock Saint You've missed the whole point, fool...

[@redcryptoknight6489]

Love the channel bro! I’ve been watching for months and I’ve seen all of them! Also, your voice reminded me of someone but I didn’t know how for a long time. Bro you sound like Kung Fu Panda 🥋 🐼 which is awesome! Keep up the awesome work!

[@tonydmarreguin]

Nacho libre 😂😂😂

[@clwomble]

I’ve had the sous vide dream!

[@billbored5710]

Just subscribed and I can't stop watching. Newbie to Sous Vide. Never tried before. For starters, I need a bigger tub. You guys are awesome and inspiring to say the least. Thanks

[@ilovewendy6395]

Great brisket. Good recipe and looks amazing. I gotta try that.

[@gavigreenspan7294]

4:10 when a piece of meat gets a better massage than you’ve ever had

[@fezario]

Love this channel! Say, what do you guys do with all those crazy juices that are left in the bag? I would reduce that stuff down and make a kick as sauce

[@pachodomi]

They throw it away, they don't actually have an idea of what they are doing. Putting a piece of meat on a bag and cooking it for as long as they can and then blowtorching it, is not good cooking.

[@gregg48]

@@pachodomi have you tried sous vide? Or just think you know better?

[@pachodomi]

@@gregg48 I just know better.

[@gregg48]

@@pachodomi + point for your honesty

[@AngelGarcia-jv8re]

I like how this Pancho douche thinks he knows better, but if he really did he'd have a better KZbin channel. He doesn't , just another know it all douche who thinks he's superior.

[@donaldwilson1819]

It looked good. Super tender. When it's too dry it wouldn't fall apart like that. Sous vide keeps that flavor in and it looked tasty. I'll have to try it this way.

[@Heisieusich]

Happy to see how far you’ve come

[@marcopn83]

Hi Guga, thanks God you are not using the background song any more. I kept watching because y whant to see the final result. Congratulations because you improved a lot in your videos.

[@johnnew3182]

What business do ya'll run in that office? I have been wondering since the first time you mentioned your office and clients.

[@justman767]

This looks amazing!!!

[@Tseenarine]

You really started from the bottom bro. Good job man. Your videos are amazing i learn a lot from them. Keep up the hard work!!

[@ICanLevitate]

I've done this the opposite way, sous vide first and then smoker after and found that the insides were just as juicy and tender, but you also still had that great bbq bark on the outside. No smoke ring, but that's just for show anyway. :-) Love the channel!

[@SousVideEverything]

+Jeremy Sexton 👍👍👍 I will do a comparison video soon.

[@michaelplis3783]

yes please do this

[@crunch9876]

Sous Vide Everything the vídeo coming soon? Lol

[@thomasbihn]

I just ordered a KJ Classic because of the Ace online deal and am looking forward to your follow-up. A couple recommendations to try in here I'd like to see as well: Sous vide at a higher temp. Evaluate the breakdown of collagen at the different temps. Sous vide after the stall to get a better bark. Sous vide first then finish on the smoker. The reason this is so interesting is it would give the flexibility to get the benefits of the smoker with the convenience of reduced involvement needed - set and forget type of thing.

[@jamesellsworth9673]

The ring is not just for show; it demonstrates the level of penetration of the smoke and its flavor compounds into the meat.

[@user-iu7sp6ck5g]

He didn't say "it doesn't look that good right now, but watch this"

[@cohan000]

That's because it did look that good

[@Outlaw-Saix]

Love your videos! Made me want to try sous vide myself. Good times with good food.

[@arejayheix]

Everything looks so different in the early videos. It’s nice to revisit them.

[@raydar258]

Guga, I am on my 4th brisket. This time, I deviated slightly with the rub...instead of the salt and pepper, I coated that lump of goodness with Montreal steak spice, smoked it with hickory pellets and did the 62 sous vide cooking. My wife still can't believe that I am responsible for the best tasting meat she has ever tasted! This time I'm NOT telling anyone that I created another chink of brisket heaven. When we had supper, the veggies were tougher that the meat. Take into consideration that as a chef, I'd probably make a very good truck driver! Keep up with these awesome videos

[@garyshepard7881]

So, how did you come up with 62 hours in the sous vide? Do you have a chart somewhere that says so much time for so much weight?

[@lillwolff2353]

Put it in the open "sock" before you seal the ends. Seal one end, then vacuum the other end. It is much easier to get the meat in that way.

[@SousVideEverything]

👍👍👍

[@chrismorse3862]

an open sock would be a sleeve me thinks

[@williammorales3871]

The best yet. I have to try it. 👍🙏✌️😎❤️

[@solitudeau8188]

I like these older videos that show more of what you're doing :)

[@thomasgruenbeck9434]

How did you come up with 62 hours? Was that after trying shorter and longer times or was it because you let it go in your office over the weekend? WOuld you get the same result with 60 hours? 48 hours? 36 hours? Please let us know how you got to that number. Thanks for the great videos!!

[@miguelarce-goitia4395]

Thomas, I `m not sure how he figured 62 hrs. but I will be cooking one with my Anova this coming weekend, but I'm not doing 62 hours. I feel 62 hrs. is way too long, that's crazy in my opinion. I will cook it for 36 hrs at 140°. Will see how it turns out.

[@lepermessiah2011]

There's probably a manual that came with the sous vide machine. Like 2 hours per pound of beef at a certain temperature.

[@miguelarce-goitia4395]

Juan T The Anova comes with an app. If you use the Anova the temp. is 155 for 24 hour for a 5 pound brisket. So I think Guga had a least a 13 or 14 pounder or so. That would account for the 62 hrs.

[@kmv3040]

@@miguelarce-goitia4395 Not really. When you have a slab-like piece of meat (as Baldwin calls it), the cooking time scales with only the thickness of the slab. Briskets, however, only tend to have a larger slab area when you buy a larger one. They are not a lot thicker (or not thicker at all, when you don't have a particularly large one from a giant ox). I am sure that brisket had target core temperature after 12h latest. Not also that Baldwin stops his table at 65mm thickness, because after that, it takes to long to reach core temperature to always be microbiologically save. If you do this, be aware of it and avoid contaminating the generally sterile center of the meat, especially by injecting stuff. Sometimes, I am a bit surprised that Guga and his guys still seem to lack some basics. (Last time I noticed was the apparently unnecessary sous-vide step in the Beef Wellington). Or maybe they know even more, then I would like to hear an explanation, since what they do does not seem to be in line with the scientific literature.

[@SDSBBQs]

As someone who cooks more than my fair share of brisket... IDK about this. The collagen in a brisket doesn't break down until it gets to up over 190F if you're cooking at 140 the meat will never get higher than 140F. Unfortunately, I don't have a Sous Vide to try it myself but rest assured when and or if I get one I will try this and report back and tuck my tail if need be.

[@newmoneysu4794]

if u never did this please do not make a comment because thats the worst fukn opinion someone will get

[@robdahlgren0506]

My BBQ education told me that collagen breakdown begins at 160, but my sous vide education is telling me it starts to break down at 130. I'm not sure what to believe at this point. I don't really know what to think of this technique either, I smoke a lot of briskets. I would have opted to sous vide when it hit the stall, about 6 hours in, to get a little more bark formation.

[@something34100]

I smoked brisket for 3 hours then sous vide for 36 hours at 155F and served it for thanksgiving. People, including some Texans, said it was the best brisket they ever had. It was very tender and juicy.

[@soyfilib]

I'm going to have to agree with you on this one....this brisket did not look too good

[@robdahlgren0506]

I've seen the info above, but I don't think it is completely accurate. I have also seen info that claims a different process is at work converting collagen to gelatin at the lower temps. You can see some info by googling Collagenases. I don't know much about it, but I think there must be something happening, otherwise brisket and short ribs would be tough-tough-tough when they come out of a sous vide bath.

[@Rynopb]

i go back and watch the older vids.... its like the emotion got dialed up to 10 in the new stuff

[@rev.jonathanwint6038]

All I Can Say IS WOW!

[@justinabaya6622]

Look at younger Guga lol, what a journey it’s been