Sous Vide Brisket Rest - Lone Star Grillz 24x40

[@justinscott3001]

I have found that pulling the brisket at about 185 from the smoker and sous vide at 150 for 12-15 hours gives the best results!

[@ElSenorBbq]

Yessir! Matter of fact, go check out my Dry Brisket video. I did just this some time back on the cheapest brisket I could find. Juicier than some other Choice or Primes I've had! Highly recommend it!

[@docbradleydc]

How much time does it usually take to get to 185?

[@ofreezyx1299]

@@docbradleydcdepends what temp ur cooking at, ~1.5 hours per pound to get to 185 generally, so a 10lb brisket smoking at 225 would probably take 15 hours or so on the pit to hit 185, maybe a little less.

[@edwardprokopchuk3264]

One of the best looking briskets I’ve ever seen!

[@ElSenorBbq]

Thanks my man!! Be sure to stick around for new content!

[@printingwithpeek4897]

Hey just letting you know, when you sous vide rest a brisket, after you're done smoking it, wrap it in butcher paper with fat rendered from the same cap you cut off from the deckle fat. If you put the fat in a sous vide bag and let it render before the brisket comes off the smoker, you can immediately wrap it in butch paper with the rendered fat on the paper, and then put that in a sous vide bag. The way you're doing it makes it hard because you don't have a chamber vacuum sealer which can actually handle liquids. The butcher wrap keeps the fat and other juices away from the sealed portion of the bag. Another thing I would recommend is modifying a cooler so that you have an insulated set up which increases the dwell timing of your rest, even more and having a better declining temperature gradient for a more gradual rest rather than an immediate drop.

[@terrycavaness8259]

Or rest the brisket down to 150 internal then place in sous vide at 150 to hold .

[@JBROWN3830]

That’s one tender a$$ brisket!!! Great work Brother💪🏼🇺🇸

[@ElSenorBbq]

Super tender! Maybe a little too tender but it's definitely a great method to use! Thanks JB!

[@johnknapp6328]

Great Video, I think this is perfect for people to pin point serving time.

[@ElSenorBbq]

Thank you!

[@tedfinkenauer42]

Nice job and great tip on pepper first

[@ElSenorBbq]

Yessir! I did another one previous to this and the bark flaked off a bit and it was because the pepper just didn't stick. Cheers!

[@CoolJay77]

The brisket looks great Luis. However I had the same experience using this method, the brisket was overcooked. Next time I will pull the brisket when still a bit tight and use a lower sous vide temperature setting. Also, one key is that when the brisket probs like room temperature butter, let it cool to 135 F before placing in a warmer or sous vide, in this case. If the brisket is a bit tight, let it cool to 160 before placing in a warmer.

[@ElSenorBbq]

I definitely feel that 100%. Even though the brisket was great, for me at least it was a bit too tender. I mentioned this towards the end of the video under my final thoughts but it was a bit too tender and some people like that but I like a little tug to it and not falling apart. I'll probably take your advice and pull a bit sooner and rest at a lower temp. Either 145 or 150.

[@timothywagner9878]

Great video once again. You are definitely the Smoke King. I’m learning so much from you. I haven’t seen you doing much with the pit boss 1600. But thanks again for sharing your knowledge and wisdom Blessings to you and your family

[@ElSenorBbq]

Hey Timothy, I certainly appreciate the kind words. It's hard to juggle making videos for all the smokers I have so I tend to give each one the spotlight for a bit before changing over. The last video was the 1600 making sausages, something I thought a pellet smoker wasn't able to do because you need low temps in order to do so. The 1600 had no issue making them at all and turned out fantastic! Check that video out!

[@BBQ_JerrY]

Wow looks amazing

[@ElSenorBbq]

It was really good!

[@ignatiusl.7478]

If it's that wet it's fine if it's super tender. That bark, juice and tenderness is perfect.

[@ElSenorBbq]

It was incredibly tender, maybe a bit too tender. I redid this test but at 150* on a select grade brisket and it was INCREDIBLE. Check that video out!

[@rothtarrant6558]

Very informative, excellent

[@0dumping]

Looks great, will definitely have to try that. Reversing the process works great for BBQ chicken. Sous vide the chicken, pull it out slater it with sauce and finish it on the grill.

[@ElSenorBbq]

May have to try that. Thanks!

[@ElJoeRN]

This is what I've been looking to see if anyone has tried. Resting in sous vide since not many ovens go down to 150 and maintain at that temp. I'd rather have it too tender than dry. Awesome job.

[@ElSenorBbq]

I certainly appreciate it! I think 165 may have been too high but I'll go ahead and start doing 145-150 from here on out.

[@alfromtx245]

I've been doing a 150 degree rest in the oven for 10-12 hours and it's been awesome. Very tender, but not completely falling apart. I'd like to try the same thing with my sous vide. I'm guessing that it would be about the same. Also, I'm wondering if the sous vide would use less electricity than the oven. Maybe.

[@TheCulinaryFanatic]

Great video!

[@ElSenorBbq]

Thank you!!! I certainly appreciate it!

[@flounderwetspot8524]

When’s that lumberjack mesquite review coming 😌? This was solid af. Look like it turned out great, keep it up brother !

[@ElSenorBbq]

I believe it'll be the next video on the RecTeq!

[@shanebruegger5474]

Oh maannn that is perfect

[@RPIdemon]

I've been trying to sous vide my briskets lately, but I've also given up on the smoke before the stall is through. At that point, I'm too wary of drying out my brisket like I've done in the past. Then I've sous vide-ed for 30 hours at 155. It's been fine so far, but you definitely notice the difference if it's choice or prime grade

[@ElSenorBbq]

Check out my recent video where I show how to make a cheap as hell brisket be INCREDIBLY juicy. Not even exaggerating my man. It has it's own method to doing it but it works!

[@RPIdemon]

@@ElSenorBbq Thanks, Luis. I just watched it. I'm surprised you don't have more likes on these videos. I've only done briskets for bigger groups of people, but I'm still a steak and ribs kind of guy

[@ElSenorBbq]

@@RPIdemon oh yeah love me a good fat steak as well!

[@Jaykav99]

I am going to do a sous vide rest on a pastrami for thanksgiving this year...I think ill be getting the same machine you got...but damn that bucket is expensive...might have to find my own container lol

[@ElSenorBbq]

You can make your own container, some people just use a regular cooking pot. Others use an old ice chest as well. I just looked at the price and man did things really get up in price from when I first made this video. Crazy as hell.

[@evilTexanBBQ]

Pretty damn good looking brisket right there. 😎

[@ElSenorBbq]

I thought the bark might have washed off or flaked off but nope, it turned out better than expected.

[@spire1o3]

Great work!

[@ElSenorBbq]

Thank you!! I'll redo this at 145* and see how it does.

[@markowen7129]

Wow, that looked amazing brother!!🤤 I think I'm gonna try that method next time. I'm not sure where I've been but I've never seen a "Brisket Jacuzzi" before. 😆 I'll have to look into that. Great video man!!

[@ElSenorBbq]

Haha Brisket Jacuzzi, first time I've heard of that term lmao. Basically for those of us that don't have one of those commercial warmers that most bbq restaurants have, this is a solid alternative.

[@markowen7129]

@@ElSenorBbq OK. It seems to work pretty slick. It looked as delicious coming out of the bag as it did coming out of the smoker.

[@tedmoore2421]

Mmmm hmmmmm. Thank you for your service!

[@ElSenorBbq]

Thank you! How'd you know?

[@tedmoore2421]

I've been binge watching your brisket videos you mentioned it in the 4th of July vid. My 1st brisket turned out great by the way.

[@ElSenorBbq]

@@tedmoore2421 Outstanding and great to hear!

[@805BBQJUNKIE]

10 out of 10 crazy good

[@ElSenorBbq]

Thank you! It's a long process but I feel it's worth it!

[@805BBQJUNKIE]

@@ElSenorBbq 💯🔥🍻

[@rayb8870]

Great video! I'm just wondering whether there was any difficulty at all fitting the brisket into the bag before sealing?

[@ElSenorBbq]

None at all! I've tried the expandable bags too and they are easier. Key is to put the brisket in the center rather than all the way to the back of the bag. The latest brisket video shows exactly where to place it on a standard 11" bag. It vacuums it very well!

[@rayb8870]

@ElSenorBbq thanks for the reply and the information! I'll definitely be getting those items then in your link.

[@BlackJesus8463]

I prefer a light smoke. Apple wood is perfect. ✌

[@alexattard6085]

Great vid. Might give that a try. One question, what is the width of your sealing bags to fit a whole Brisket into

[@ElSenorBbq]

This one was the 11" from Food Saver!

[@alexattard6085]

@@ElSenorBbq Thanks so much for that ... I'm surprised it fits into such a small bag. I have a 8.3kg (18.3lbs) brisket I'm doing this weekend and want to try this out. thanks

[@ElSenorBbq]

@@alexattard6085 Ooof idk if it'll fit on that. I would get the expandable bags from food saver. I'm actually editing a video right now where I fit two 14-15lb briskets into that Anova sous vide container. Do yourself a favor and instead of doing 165, do 150. Trust me on this. 165 will overcook it. Do 150.

[@alexattard6085]

@@ElSenorBbq great ... definitely do 150 .. I'll let you know how it goes.

[@ElSenorBbq]

@@alexattard6085 You'll love it. The video I made, I made two select grade briskets and pulled them around 195ish or so. Let it rest for about an hour at room temp and then put it in the sous vide at 150 for 20 hours. When I say it was as juicy as a prime brisket I am not lying. I think pulling it out a little early and letting it rest at 150 will let the unfinished collagen render out slowly making it juicier whereas taking a select brisket to 205 or so will dry it out.

[@michaelditaranto4108]

Great cook. Gotta pull my sous vide out! What temp was the brisket when you pulled from the smoker? 160’s or did you take it up to 200 ish?

[@michaelditaranto4108]

Ohh I see in another comment!

[@ElSenorBbq]

Thank you, I'll have to do the next one at a lower temp so it's not falling apart but otherwise great!

[@johnrhodes837]

That thing looks beautiful! I bought the foodsaver expandable bags to rest my briskets. Were you using the standard 11” roll? Love that the bark stays in tact and doesn’t get too soft in the sous vide. My SRF black grade brisket is going to get this exact same treatment

[@ElSenorBbq]

Do it!! Yeah it was the standard 11" roll non expandable. The bark was incredible. I would do the rest at a lower temp instead of the 165. It was a bit too tender for me. If I do it again, I'll probably do 150*.

[@Rybush06]

Knifes make a difference for slicing as well.

[@imranawan993]

What temp did you wrap and what temp did you remove it from the smoker?

[@ElSenorBbq]

I wrap right after the stall so anywhere between 165-170 give or take. I remove it from the smoker once it's probe tender. This could be anywhere from 193-205, every brisket is a little different so probing is the best way to tell.

[@advantager355]

What would happen if you sous vide it first then smoke it?

[@ElSenorBbq]

You wont get as rich of smoke flavor nor as good of a bark either.

[@advantager355]

@@ElSenorBbq ok thank you for your reply

[@LizPostres]

Wooooooooooooow LOOKS DELICIOUS 💯💯💯💯💯💯

[@dereknapier1132]

What size bag did you use?

[@ElSenorBbq]

11 inch my man!

[@crypkripke5206]

I'm going to try it this weekend with butcher paper as if it were going into a higher end warming oven at around 141 for overnight.

[@ElSenorBbq]

Best of luck!

[@adamellistutorials]

How long did you smoke it for?

[@ElSenorBbq]

I can't remember but I always go by internal temp. This might have been about 9 hours I believe. Going off of internal temp or feel is always going to be king.

[@mikedec4147]

What size is the container?

[@ElSenorBbq]

It's on the description my man! It looks to be 16 liters. The most I've put in there have been two briskets with room to spare!

[@bobert6644]

Is there an upper limit on how long you can rest brisket?

[@ElSenorBbq]

Personally, I'd rest it at 145 instead of 165 if it's a bit too tender for you just like it was for me. 16 hours has been the most I've rested it but have heard of people going longer than 24 hours.

[@Doc236]

135 degrees for 48 hours and you will improve your results immensely. That meat looked hard to cut through. Of course it pulls apart if you pull hard enough. A quick sear after a 10 minute cooling off period after the 48 hours and the heck with the "Bark" ( my dog barks) You will get a thin but beautiful color which won't be so thick it impedes the tenderness and dryness. Your finished product looked overcooked to me and when I do it my way it literally melts in your mouth.

[@chrislifsey6545]

What temp do you all let it cool down to before you enter a heated rest or a sous vide rest?

[@ElSenorBbq]

Same temp as the sous vide so they are both equal. If you look at my other brisket videos, I have now moved on from 165* sous vide to 145*. 165 is just way too high and overcooked the brisket. 145* has been money every single time.

[@chrislifsey6545]

@@ElSenorBbq Awesome, thank you very much for the response. Enjoy the weekend. Brisket on my LSG following your lead for us this weekend.

[@ElSenorBbq]

@@chrislifsey6545 Outstanding!!

[@donhgr]

I’m looking for a new cooler to keep bbq warm , would you go this direction instead or go Cambro or Yeti all the way or even an oven at 170°. What is your thoughts

[@ElSenorBbq]

Personally, I love this method but I would go lower in temp instead of 165 if you don't want it this tender. I believe 145-150 would be great! With a cooler, there is no external heating element, you'll have to preheat it with boiling water so it can soak up the heat before putting the brisket in to rest instead of how most restaurants use a warming oven. What I used here is all on the links in the description and I feel I can put a 14lb brisket here no problem. Some folks only buy the sous vide device and get a cheap cooler to use it there but I like the transparency of this one. I hope this helps!!

[@newlife5024]

Please write your exact cooking recipe, all the processes in detail.

[@ElSenorBbq]

No problem, I'll jot it down here for you! It's just one medium layer of coarse black pepper and one thin layer of Lawreys Seasoned Salt. Smoke at 225-250* until internal temp reaches 195-205*. Let it come down to room temperature and then put it in the sous vide bag, vacuum seal it and put it in the sous vide. I will recommend to put it to 145-150* for the sous vide rest instead of the 165* unless you really want it to fall apart. I like a little bit of a tug vs fall apart so I do 145-150* now.

[@hbuckner007]

Has anyone smoked to 180 and then let it cool completely down and vacuum and refrigerate it. Then Sous Vide the 12-16 hours a few days later? Wonder how it would turn out?

[@ElSenorBbq]

I just did a video of this, go to the Double Smoked brisket video I made.

[@sammorgan2752]

What is the highest temperature reached in the smoker? Was the Sous Vide temp 165-degrees? What was the highest temperature reached by the meat?

[@ElSenorBbq]

The meat went 201 and was probe tender. The smoker was between 225-250* give or take. Souse vide was at 165 throughout the entire rest except for the last hour and some change it was at 145*. Hope this helps!

[@sammorgan2752]

@@ElSenorBbq Thanks for the info. I used your numbers to smoke and cook a brisket flat. I then put it in a freezer bag and froze it with the juices. The next day I vacuumed it and sealed the bag. It is back in the freezer and, in two weeks, I am going to sous vide it to 165-degrees and see how it turns out.

[@ElSenorBbq]

@@sammorgan2752 Outstanding!!

[@mwomro]

At what temp did you put it in the bag? I’m assuming you let the temp fall some once removed from smoker but please let me know

[@christiandavis3910]

In Chuds video he pulled his brisket off at 180° than held it at 165° for 12 hours.

[@ElSenorBbq]

No sir, he foil boated at 180 and let it cook until it was in the 200s. 165 is going to overcook it 100%. I followed his advice and have since gone down to 145-150 and it comes out perfect. Check out the video I made where I pulled at 180* and held temp at 150* on a select brisket. Probably the best method you can do on the cheapest brisket you can find!

[@christiandavis3910]

@@ElSenorBbq you’re right. I got my videos confused.

[@redbone7040]

👀🔥💯

[@ElSenorBbq]

Wait til you see the new video, it's 10x better than this one!

[@xxkasperxx]

Definitely let the brisket cool to 160 or so before you bag and sous vide...won't overcook

[@ElSenorBbq]

It definitely rested my man! 160+ is too high from what I've done here, 140-145* is perfect.

[@xxkasperxx]

@ElSenorBbq that's low but if it works 👍🏾

[@xxkasperxx]

@ElSenorBbq was definitely overcooked but hey...tender !

[@ElSenorBbq]

@@xxkasperxx Thank ya!! I very much appreciate it!