Sous Vide Brisket Recipe (48 Hour Cook!)

[@andyjame1971]

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.

[@heftyjo2893]

Yep, I got the Anova Sous Vide cooker on sale for Father Day discount of $115 dollars. I just recently cooked a corned beef brisket that was on sale for $11 for 36 hours at 135F. I was able to cut through it with my fork it was so tender. I've even bought cheap chuck steaks and put them in there for 4 hours and they come out like a nice strip steak with even more the beefy flavor. Love the sous vide life.

[@e4dorla]

Yesterday, I picked up a 2 pound brisket from Publix and I have it on a 48 hour sous vide cook. It should be ready Saturday (01/02/16). I can't wait to try it out!

[@BDCvideos]

+Derrick Orlando ...AND????

[@Blimpdawg]

+Derrick Orlando how as IT!?

[@e4dorla]

Great!

[@toddnmd]

This looks amazing--can't wait to try it. I was curious if anyone out there has tried searing the brisket before putting it in the bag. I imagine it would need another searing afterwards since it would obviously not be anywhere near crisp on the outside, but maybe it would add some extra flavor.

[@BBQGuys]

Wow, that brisket looks unbelievable!

[@BallisticBBQ]

BBQGuys.com Thank you Chef T!

[@8chriswalk]

Oh, that looks insanely good! Great job. Very interested in seeing more sous vide cooks.

[@BallisticBBQ]

Christopher Walker Glad you like it Christopher. I will be doing more. I'm having a lot of fun with that sous vide.

[@Food_D]

Have read a lot on s/v and combining with grilling and just about to start doing this myself properly. I love bbq/grilling on it's own but I can see when cooking for loads of people this really comes into its own - and as for steaks = perfection!

[@fishesfromtupperware]

Nice vid! For a finish and to get your Maillard on and some smoke, you might try a few minutes in a stupid hot smoker (>400) with a couple of chunks of pecan for a few minutes on each side (ok, I guess that's called a grill). If you rapid chill it in an salted ice bath (meat still in the bag) before the smoke, you can leave it longer (4 0 minutes or so) and it develops a nice bark. I've done this with chuck that was bagged for a little better than 24 hours @ 60C and it's off the chain!

[@grussem]

Got a sous vide machine for Christmas. So far I made a ribeye and rack of lamb, both came out great. Next on my list is tri-tip and a brisket. Keep up the good videos and happy new year!

[@dynodon427]

I have been thinking about Sous Vide for some time. After watching your video, I ordered one. Thanks for sharing your videos!

[@GeorgeSemel]

I came aware of Sous Vide about a year and a half ago, once you get over the fact that you are cooking a piece of meat in a water bath, its really a neat way to do some things! Gee think about it, you can have brisket sandwiches in the middle of winter when the temps outside is around 0 deg F!! That is a really good thing !!

[@cooknonthebrink7965]

Interesting! Looks like the way you prepared it worked really good- great informative video.

[@Anonymoose]

Amazing! I've heard of the method, and seen a couple of demos, but never such a graphic demonstration of what it can really do. A medium rare brisket should be about as tender as a mouthful of rubber bands. To see it like this just blows everything right out the door!

[@BallisticBBQ]

anmoose Thanks! This brisket was amazing! Tasted like a fine steak!

[@DonPandemoniac]

I first learned the sous-vide method from Foodwishes, as well as how to do it McGyver style with just a pan of water, ziplock bags and a thermometer. Works wonders on smaller portions of duck and steak, but this demo on something like a brisket is something else! The result looks amazing beyond belief, might get me a real sous-vide apparatus. Great vid Greg!

[@BallisticBBQ]

DonPandemoniac I'm telling you Don. I really resisted picking up a unit and believe me, I am soooo glad I did! They do have a place in the "Normal Joe's" house.

[@tomstestkitchen]

Wow, I would not have believed this without seeing it. That brisket looked amazing Greg, can't wait to try it myself.

[@BallisticBBQ]

***** Thank you Tom. So much you can do with sous vide. I'm going to have fun experimenting!

[@EverydayBBQ]

Dude! I know this is an older video, but wow you really had some great shots in this! The Brisket slicing and then the cinematic sandwich focus shift was epic! Awesome awesomeness! So after our conversation last night I got interrupted and had to come back to watch this today. You nailed it! I need to talk to you some more about the charts and pasteurization times etc. Outstanding video and cook, brother!

[@Caduceus2003]

Great job. I cold smoke the brisket then do the sous vide as you suggested. Best of both worlds!!!

[@HiFiman4u]

You will lose some smoke flavor. Try smoking after Sous Vide.

[@krflyguy2117]

So simple yet soooo good! Merry Christmas to you and your family too.

[@BallisticBBQ]

Evoc Kevin Merry Christmas Kevin!

[@trishybearington72]

I just drooled on my computer keyboard watching this.. Fabulous - Giving this a try this weekend.

[@MatthewDavidCigars]

Hi guys. Really enjoyed the video. I LOVE brisket Po Boys, just not with BBQ sauce. Only mayo, S and P, and raw onions. I know: it's un American:) But the pallet wants what the pallet wants:) Here's one for ya :) (as I'm new to Sous Vide-ing. I had PERFECT success with a 2 1/2 lb. chuck roast. I cooked it for 49-50 hours, on 133F. It was medium rare, and THE most delicious, flavorful, tender piece of meat we have EVER tasted! I made a little sauce from the drippings. I sautéed 2 tbls. of minced onions, 1 tsp. minced garlic in a little EVOO, then added the drippings, from the bag, 2 tsp. Worchester sauce, 1/2 cup Chardonnay, a pinch (1/4 tsp.) of tarragon, and 1 tbls. of "better than bouillon" (this stuff rocks!). I reduced it by 1/2, added a nob of butter to thicken, and ..........OMG!!!!! We never made it to the table! We just stood in the kitchen, taking alternate bites, with a little drizzle of sauce. HEAVEN! :) The sauce is like a béarnaise / Jus.

[@djbbq]

My Mrs. is always trying to get me to go sous vide. Happy Holidays, bro!

[@BallisticBBQ]

DJ BBQ Cheers Christian! Hope 2015 brings much success brother! Yeah, I'm having a lot of fun mixing sous vide with my cave man style!

[@sneakeey1]

Greg, that is a cooking technique that I have never used but it looks wonderful. I'll have to try this when I grow up...lol! Great video and thanks for sharing this!

[@BallisticBBQ]

Daddy Cooks Thank you for watching!

[@blakex_]

Have had the brisket in the bath since last night, can't wait for it to come out Saturday night. I opted for a brisket that had less of the fat cap on it - hope it'll come out just as juicy as yours. Thanks for the video.

[@BallisticBBQ]

Let me know how it turns out. I'll be trimming more fat off next time I do this. Thanks!

[@bohs1984]

I have been doing ribs sous vide for the last year with GREAT results. Meat does not absorb any more smoke after a few hours anyway. So I smoke it low at 200 for about an hour. Then I seal it in with dry rub and sous vide for about 36 hours. Refrigerate them until ready for people to eat. Throw them on a hot grill and hit them with BBQ sauce. Best chew you have EVER had on a rib and if allowed, would win every BBQ rib competition in the world. I look forward to trying brisket sous vide. Pulled pork comes out AMAZING also.

[@judsonkr]

Jeff Isles Why would you put BBQ sauce on a rib unless it was substandard? Try no sauce once and see what you think.

[@TROYCOOKS]

That was amazing Greg!! That sure isn't a Texas Brisket, but I sure would eat it. Good think I just had lunch or I'd be really hungry right now!! LOL I need to get one of those Sous Vide machines.

[@BallisticBBQ]

T-ROY COOKS Thanks Troy. Yeah, not a Texas BBQ brisket. Turned out like a very tender roast beef.

[@AlexanderWu4587]

Never thought you could use sous vide to make a tender, juicy brisket (or any other kind of meat for that matter.) but I have to say, that brisket turned out pretty good. That's definitely a good trick to know if you don't have a smoker. Great demo Greg!

[@BallisticBBQ]

HouseofEl2 Thanks! Yeah, that's what sous vide does best. I did a cowboy steak for 8 hours and then seared it in duck fat. CRAZY GOOD!

[@GrillingNetwork]

Great Job on this. Love cooking Sous Vide!!

[@TiagoDurante42]

"I'm a happy man now!" best quote! :) looks great man. congratulations.

[@Shannonishere]

Great video! would love to know a little more about what you think of the VM sous vide a couple of years later.

[@Toho434]

Hi great video. Could you explain why you did not rest the brisket. Nick

[@kevincostello2785]

Thank you for your videos... I loved this. Yes different for a brisket, but who wants to just change rubs? This is thinking out of the box.

[@valcomm5]

This is insane. All I can say is yum. Stellar job Greg.

[@ScottThomas1]

Sous Vide brisket? That's brilliant! I'm so trying that!

[@BallisticBBQ]

Smokes A Rollin Thank you!

[@BallisticBBQ]

Scott Thomas Thank you Scott!

[@jimbonelson111169]

love learning something new every day

[@BallisticBBQ]

jim nelson Appreciate that Jim!

[@AussieAngeS]

That's looks amazing and so juicy and tender. Fantastic Greg.

[@SouthernCoastalCookingTM]

Looks great man I have one of those Sous Vide units and a Vac Master on the way I can't wait to try it

[@griestoepfchen]

This Brisket looks awesome. Good Job.

[@BallisticBBQ]

griestoepfchen Thank you very much!

[@elrabbitsbbq]

Whoa!! I never heard but always wondered ! great job! Brother Greg! i would Smash that sammich maybe two!

[@garyjennings9458]

Greg, you never disappoint my friend! Got a new Weber for Christmas. Now to pick up some of the cool hardware that you use with yours! Merry Christmas!

[@BallisticBBQ]

Very cool Gary! Merry Christmas to you n Heather!

[@johnsuhr6559]

What is the flat grill plate? If you have a pellet smoker and Sous Vide would you try and maybe smoke for an hour before Sous vide?

[@richroberts7512]

Hey Greg! Just put my own brisket in the sous vide following your recipe. Fingers crossed it's as good as yours!

[@kevint7310]

+Richard Roberts well????

[@BDCvideos]

+Richard Roberts Yea...WELL????

[@richroberts7512]

i've been cooking it for months. it must be more tender. more. more more more

[@Dazzwidd]

LOL!!! Now I want to see a video of how it turns out after a month ;D

[@unklvictor]

Great Sous Vide Video Short ribs 48 hrs would be a good choice to try I did a turkey roulade it was great

[@williambennett1465]

Love the sous vide - but am really curious about what that flat top is!!! Looks like my next christmas gift to myself!

[@joshuamartin4317]

+William Bennett yeah, I am interested in it as well! Thought I heard it called a "mojo" but I didn't find anything on the interwebs.

[@granttabor1338]

If you go to Greg's channel he has a link where to get them. It is polished stainless steel, beats the old piece of boiler iron I used to use :)

[@MindCalmingSounds]

I have a bad habit of watching your videos when I'm hungry, huge mistake! Tender Medium rare brisket, an easy task for Greg. Way to go buddy!

[@BallisticBBQ]

Smoking Bullet LOL! Thanks! This was a big hit here in the home. I'll be doing this again for sure!

[@tonypittsburgh9]

I am loving this video ad your comment on when McD used beef fat for fries was excellent. They use to taste great. I am going to try a version of this curing a brisket for a couple days and then smoking for 1 hr and then sous vide for 2 days.

[@karm42yn]

I swear I couldhear the angels singing when you cut into that brisket.

[@BallisticBBQ]

karm42yn LOL! I heard that too!

[@3eggerfpv397]

Hello and Happy Holidays! I had a question on cooking brisket in my Anova Pro. I'm cooking an 11lbs brisket that had to be cut in half to fit into the Anova tub. My question is should I create a gap between the bottom of the tub and the brisket? As it stands now, that piece of meat is flat to the bottom of the tub. I did create a gap between the two pieces of meat. I've never seen this addressed on any Sous Vide video. Appreciate any reply!

[@NoHippieBBQCooking]

I've been trying to dabble in this kind of cooking. Great video

[@kv9395]

nice video. the most simple way to do brisket yet. i would like to know what difference would it make if i did it for 24 hours instead of 48 hours. thanks!

[@MattmanCDN]

Oh that looked SO GOOD!!

[@headthroughawindow]

The slicing at the end; it looks so beautiful. I want to eat that sandwich. Right. Now.

[@BallisticBBQ]

Thank you very much!

[@thongtran7775]

How do you think it would turn out if you smoked it first, to 135 or 140 internal temp, then hold it at that temp via Sous Vide until the cook is complete

[@ErikSober]

If you really want to Geek out, dry age the meat then clean it up and cold smoke it. Add some pepper (Salt after removing from the water bath). Circulate at 130f to 134f for 36 to 48 hours (I personally prefer the texture of a shorter cook time and higher temp). Dry the meat, salt (I add some Paprika for color), then torch to get a really crisp crust. Pro tip, a bit of bacon fat in the bag adds some great flavors and changes the textures a bit.

[@BallisticBBQ]

Erik Sober I'll give that a go! I actually meant to put a little of the beef tallow in the bag, but I forgot!

[@NRHILLJR]

Love your videos! Question - why not smoke the brisket after the sous vide to impart some smoke and skip the griddle top sear? I would think you'd still get the tenderness of the sous vide cooking and the nice "bark" from the smoker?

[@scottstoyan9831]

Hey Greg thanks for the video, did you wish you would have put maybe two or three hours of cold smoke on it first before it went into the water bath?

[@richardmika2136]

have you gotten to try any jr bbq sauce line cant find them were i am

[@noytheya]

Do you think there would be any issues cooking a whole brisket or just the pony instead?

[@granttabor1338]

I do this but only to about 125F then I move it to med. heat smoker to get the smoke flavor and crust

[@granttabor1338]

No low and slow, normally about 15 to 16 hours in the smoker is the best, but I will do this if I am in a rush. It is way better low and slow.

[@betzoldrw]

Thinking the same thing, Grant.

[@wademcdougal6372]

What is the brand of flat top grill you used to sear and do the onions?

[@chevelle70ful]

Looks great as always...thanks for the upload greg.

[@BallisticBBQ]

steve harley Thank you for watching Steve! Cheers brother!

[@GaryPiazza]

We have one of these! Works great! We love it!

[@j.j.jamison4593]

Thanks - I'll look for that sauce! Tri Tip or brisket - next for me!

[@volfan1nga]

Great video. What kind of knife were you cutting with? Looks like a good knife!

[@jd5787]

My Anova is on its way. Can't wait to try this out. A tip from a top chef (the guy from the Fat Duck) : put some staranis on your onions when browning them ;)

[@scratchgolf]

looks fantastic!

[@BallisticBBQ]

Eric C Thank you Eric!

[@patrickmcgever2736]

It seems like the temperature isn't high enough to convert the collagen to gelatin, but then again, I've never experimented with 48 hour cook times. Looks delicious though.

[@skimassk1002]

I'm only a kid but this gave me motivation to BBQ and Sou vide meat

[@jin1220]

You just make me hungry and it's 11:35pm!!!

[@BallisticBBQ]

jin LOL! Thanks for watch'n!

[@tonyre8451]

meat looks delicious. Really like your knife!!! What make is it? thanks

[@BDCvideos]

OMG! That was great...but why did you cut that sandwich in half!! lol I know...anyway - I smoke out, but am always looking for new methods and techniques...this was truly amazing and will try some day! Thanks for posting...BTW - what kind of griddle are you using?

[@jmw1386]

Hi Greg, I'm curious why you didn't cut the fat off the top of it? Would I get the same result if I cut it off before I seared it?

[@BallisticBBQ]

jmw1386 Because I had never done brisket, or this long of a sous vide before and I really wasn't sure how much would render during the cook. Next time I will cut more of the cap off. That being said... It tasted really good!

[@AZD2169]

That looks fantastic, does non smoked brisket taste more like tri-tip?

[@kaygeeboi]

Awesome, another epic food for the record. Also you have Montejo on deck? That's two thumbs up!

[@BallisticBBQ]

SwallowMyHollow Good eye on the Montejo! I'm impressed!

[@garyjohansen7371]

Try a light to medium smoke before you sous vide the brisket and get the best of both workds.

[@castironchaos]

As someone with little-to-no experience with sous vide, this is my reaction upon watching: it appears the idea is to vaccuum-seal the meat ("sous vide" = "under vaccuum"), and the water bath is to keep it at an even 130 degree temperature for that period of time. Would this method work, I wonder, if we vaccuum-sealed the brisket and simply used a convection oven to keep a steady 130 degree temperature? Heck, perhaps you could even place it in a cast iron dutch oven and keep the iron pot set to that temperature, to ensure the inside is evenly treated at that steady temperature for the whole time.

[@castironchaos]

Also, a quote from Wikipedia's article on sous vide: "Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[6] Generally speaking, food that is heated and served within four hours is considered safe, but meat that is cooked for longer to tenderize must reach a temperature of at least 55 °C (131 °F) within four hours and then be kept there for sufficient time, in order to pasteurize the meat."

[@castironchaos]

I'm not doubting that the slow-cooking pasteurizes the meat. It sounds as though it may be a greater concern to store it for a long time *after* it's cooked.

[@k20apower]

What would be the point of vacuum seal the brisket if you're not gonna place it in a water bath? Also, immersion circulators have highly accurate temperature controllers that are just not possible to get with an oven, plus water is a much better heat conductor assuring a constant 130 temperature through the entire piece of meat. This type of precise slow cooking it's only achievable with Sous Vide method.

[@castironchaos]

That's a good explanation, as it educated me on some of the advantages of sous vide.

[@BallisticBBQ]

***** You're correct. The only reason for vacuum sealing is to remove all of the air so the food sinks. Thanks Jacob!

[@timjones9206]

Up until you added the sauce I wasn’t so sure. Great looking sandwich. I want one ☝️.

[@SmokeyGoodness]

To quote Horatio Cane (CSI; Miami)... "So the question becomes, expensive espresso machine, or Sous Vide"... My answer; BOTH! Bet they'll compliment each other! heh heh.

[@BallisticBBQ]

SmokeyGoodness Oh yeah!!!! Thank you Dan!

[@MsLaRuby]

What type of grill top are you using?

[@LumberjackPa]

Well Greg that there was an education. Thanks for sharing. Oh and it looked delicious too.

[@BallisticBBQ]

LumberjackPa Thank you for watching!

[@ephraimsilberberg708]

is that the sous vide machine you recommend? Is there a better one to buy?

[@areyoureally123]

Great job Greg! Are you having someone else operate the camera? The zoom in/out shots are fantastic!

[@BallisticBBQ]

areyoureally123 Thanks! Actually, I'm still a one man show, but I've been utilizing some features in my editing software to do those zoom shots.

[@MOJOsKrazyKitchen]

This is impressive.. I may have to look into a sous vide... wow

[@SmokedReb]

Greg that brisket Sous Vide method was awesome! I was wondering if you have to have the vacuum sealer or is there another way to get it to work?

[@computerguy6264]

Large zip lock, leave one corner open, submerge into water pushing out all air keeping open corner out of water, then zip.

[@fatcaddie02]

Did you slice it across the grain??

[@crisworkizer1523]

awesome job Greg I see more and more people using the Sous Vide methode of cooking.watched big John cook up some burgers and James Strange was the first I saw use this cooking methode.is this an Amazon purchase ??? Iam interested

[@BallisticBBQ]

Cris Workizer Yes sir! Amazon! You will not regret buying one. I put it off for a long time and I'm really glad I pulled the trigger.

[@cookwithmeat]

Awesome Greg, I´m a hugh sous-vide fan and I can imagin that it tastes fantastic! Brisket is defenitely next to try ;)

[@BallisticBBQ]

COOK WITHMEAT Glad you liked it Christian!

[@David-y8m8z]

that is a serious knife. what kind is it look like it use Damascus steel. great video cheers

[@brinedtomato]

It's a Shun knife, and it is damascus. Looks like a pro judging by the yellow mark near the handle.

[@Tywithay]

It's a Shun Classic

[@BigMeatSunday]

Oh brother man ! I can not WAIT TO DO THIS ! ! ! Im slobbering all over my desk here at work and its only 8 am. Great work man! Im really stoked that you liked the sous vide cooker, If I only turned on person on to it, im very pleased it was my brother Greg! Cheers my friend, killer Sammy, and even "bitch'ner" brisket my friend. C H E E R S !

[@BallisticBBQ]

BigMeat Sunday Thanks again for all your help brother!

[@johndelynn2940]

Ballistic BBQ Thanks Greg, This recipe looks delicious ! I'm Definitely going to try it. Only difference is I'm going to trim all that fat off and then sear it. I'm so damn picky ! Great job on all your vids. They are as clear as standing in front of you watching. Only I wish I can smell the awesomeness.

[@jamesnugit1]

What kind of grill or grill top is that?

[@dredez74]

Awesome! Love your vids! Thanks

[@kj8060]

Why to cook it for exactly 48 hours Greg? Is it what their manuals say for this size of brisket that gets you in IT zone of medium rare beef? Have you checked IT after 48? I know every brisket takes a bit different time when you smoke it and probe it for tenderness in thickest part of flat to check for doness. Is there an option to use probe and set IT of meat to certain number so that 130F cooking would automatically turn off when its hit?

[@haunce]

Simply "hitting" 130 is not sufficient to kill bacteria. It takes a certain amount of time as well. Early in the vid he mentioned there are charts for safe sous vide cooking. Why 48? It's not uncommon to cook 72 hours. It's really a matter of preference as long as you give enough time to enter the safe to eat zone. Generally speaking the longer you wait, the more tender the end result will be.

[@BallisticBBQ]

kj8060 Haunce pretty much nailed this question. First you want to kill off the pathogens and then you want to achieve the tenderness you want. Briskets are super tough, so 48 hours will give you a very tender piece of meat. I could have went another day and it still would have been medium rare. Pretty cool stuff!

[@Parkster44]

does it take a special sous vide ag for this Greg?

[@TanayLuthra]

Heavy Duty ziplocs work too

[@MikeBrownOhio]

i don't want mine so pink...how can i make it tender ans not so pink in the center? subbed and like...

[@BulletFever1]

Turn up the temperature... Can't understand why you even felt the need to ask...

[@silvermediastudio]

Mike Brown You'll want to 1) increase the temperature of the water bath and 2) sear for a bit longer. The increase in temperature will be small, maybe 3-5° to get it from that very-pink medium rare to just under medium. It is something you'll have to experiment with, though, as your altitude and ambient conditions will matter, as does every piece of meat differ. In the end, you can always adjust with the final sear and using an instant-read thermometer. Personally I would have seared it a lot more than shown here to build up some crust on that brisket, especially the fat cap, and put some crunch into the sandwich. Some folks use a torch (with a wide-mouth diffuser) to create a crust without putting too much energy into the meat and further cooking it. Similar to the preparation of foie gras or creme brulee. My guess is that additional steps like this were not included to reduce the length of the video, and focus on the sous vide brisket result rather than other finishing techniques.

[@Spanishfutbol2010]

Looks amazing

[@99smite]

The slices of your brisket look so perfect, as if a food designer had invented them. My father used to be a doctor and we still have a bain-maire with which he used to sterilize equipment for his lab. We now use this bain-marie to cook foi gras and to cook meat sous vide... How much did your brisket weigh? 2-2.5 pounds?

[@BallisticBBQ]

Thanks for watching! I bought a flat that weighed in at about 6.8 pounds and then cut it in half. So yeah... 2.5+ probably.

[@99smite]

Hah, had to get back to you and tell you that my father and I tried to cook a brisket sous vide. We had a brisket of about 7 pounds which we cutr into two parts to fit the pieces better in our bain-marie. We seasoned the pieces only with salt and black pepper, put the pieces in plastic bags that we sealed under a vacuum, put them in the bain-marie at 55° C or 144° F and let them there for 48 hrs. We had some guests over at our house on saturday and both me dad and me were very excited to see whether the result would meet our expectations.... The meat was so tender, unbelievable, and with only salt and pepper, it had kept its own intense beef aromas, pure delight... Our guests were delighted too and my father and I will now try out different meats sous vide. Thank you again for sharing and demonstrating this wonderful method of cooking meat to a ridiculously tender point ... Have you any experience with cooking chicken wings or spare ribs sous vide? And if so, could you give us more information about the dry rubs you use, preferrably home-made versions as most of the delicious seasoning mixtures are not easily to come by in Europe/Germany...

[@Gquebbqco]

Medium Rare Brisket?!? Your crazy man....Wait...Never mind...That is Genuis! haha! Looks like corned beef - GREAT VIDEO! I have never seen this before and I had thought I seen a lot - Ballistic BBQ What is the flat top you grilled the onions on?

[@BallisticBBQ]

GqueBBQ Thank you Jason! That is a MoJoe Griddle. Fun to cook on and it comes with screw in legs, so you can set it up over a campfire or fire pit. I have a link in the description box.

[@Gquebbqco]

Awesome - Thank you!

[@onlyvirginiapeanuts]

You're Crazy! (cool video by the way. Glad I discovered this series.)

[@johni4213]

Holy Cow my mouth is watering!!!

[@taliesinbreen]

Yep, sous vide is pretty amazing. And the machines cost less than $200 now. I've amped mine up even further by using a blowtorch instead of a grill to sear at the end. That way, you can get a really dark, crispy/crunchy charred crust on the outside, without further cooking the inside.

[@BallisticBBQ]

***** Yeah! I've seen people using a butane torch. That's next on the list for me!!!

[@taliesinbreen]

Ballistic BBQ I initially bought a small culinary butane torch, designed for creme brûlée. But it was nowhere near strong enough, tiny flame that took way too long to char meat dishes. So I then bought the Bernzomatic TS8000 propane torch after many recommendations form sous vide fanatics; it's an epic torch, I love it.

[@freitag314]

This looks really interesting. Couple of questions I have. After that much time cooking wrapped in plastic, is there any plastic taste or aroma residing in the meat? Why can't this be done in a pot, with the submerged meat suspended on a rack? With occasional stirring and temperature monitoring, it seems like one could get by without a sous vide cooker. But you're right, they are becoming affordable. Finally, have you tried this with bear meat?

[@0815BBQ]

That is the ultimate brisket!

[@BallisticBBQ]

0815BBQ Thank you Markus!