Sous Vide Brisket

[@thebuckeyebbq5424]

Hey Steve when I have larger cuts that will not fit into a bag I use a ziplock gallon size bag. Put the meat in and submerge it while open and this will force the air out then jut seal the bag and you’re good to go.

[@StokedOnSmoke]

thx bro. i ended up finding a roll that's 11" x 50'...so i'm good to go. i've used the gallon ziplocks too but the flat i did in this video wouldn't fit in one. i tried off camera...lol.

[@thebuckeyebbq5424]

StokedOnSmoke can you share the site. I’ve yet to find a bag that large.

[@StokedOnSmoke]

amzn.to/2EfQBzQ

[@gtarbmx]

good video. most people who sous vide brisket smoke it first. i like what you did and definitely need to experiment a little myself

[@bkmalone864]

I have cooked two chunks of brisket now. working on doing more for Mothers day now. I cooked in sousvide at about 140°F for 60hrs then smoked at around 250 for 3hours or until it looked good.. It came off tasting like Prime Rib. The first cook I only ran for about 30 hours at 135°F and the fat was not broken down enough, it came off tasting amazing but the texture was way too chewy.

[@smokinjoes9383]

Thanks for sharing, I was surprised to find the brisket was as tender as it looked. Thanks again -Joe

[@StokedOnSmoke]

Yeah it's weird...I was really concerned the whole cook was a flop when I first saw the texture...but it was deceptively tender. I had heard that before...but until I tried it myself I was a skeptic. The long sous vide cook just works magic on it.

[@joanbrewer5590]

Looks delicious 👍

[@mikec6868]

Do you think warming the juice from the bag and dipping the brisket before eating would be worth the effort?

[@StokedOnSmoke]

I've def read a few recipes that call for saving the juice and using it as a serving/basting sauce...or making a simple BBQ sauce with it.

[@mikec6868]

@@StokedOnSmoke That sounds good as well, Thank you! I really enjoy your videos!

[@BBQRando]

Happy Valentine's Day ❤💚💙💥🥩🍗

[@tedspang1945]

I gotra try this someday.

[@BooTangClan]

I think Guga ran a test & concluded smoke pre SV was a better way to go. Don’t see how balls are better than a lid to prevent water loss, I’m gonna have to research that myself. 🤔

[@StokedOnSmoke]

Here are a couple articles I read on that: www.seriouseats.com/2017/01/how-to-insulate-sous-vide-water-bath.html anovaculinary.com/sous-vide-ping-pong-balls/

[@RYTF5]

I prefer to smoke before SV. Smoke sticks to cold meat better. I've done both ways and before has always been better.

[@Geek_Chef]

First of all....love your channel...! Appreciate you taking the time to share. Second....I use a Coleman Flatpack cooler with a hole drilled in the lid for my long cooks. Almost zero evaporation and Much Much less energy consumption than the clear containers due to the insulation. drive.google.com/file/d/0B0Uxzpu5kn6Ddnl5aFdtUHduMnZpdjdMSW9LekJGaWgyNTFB/view?usp=sharing Carry on and thanks again..!!

[@StokedOnSmoke]

@@RYTF5 yeah i've been hearing a lot about smoking the meat first...so i'm going to try that next time

[@StokedOnSmoke]

@@Geek_Chef pretty sweet setup!

[@brianthompson3543]

125° is barely warm. I would have brought them up to 160° to develop a nice bark, especially since you were putting them on the smoker cold.

[@StokedOnSmoke]

Lemme know when you post a video using that approach. I'd love to check it out!

[@solman93]

How'd it taste?

[@StokedOnSmoke]

Not as much smoke flavor as I personally prefer, but other than that, same ol' amazing beef brisket flavor.

[@RecetasMaricel]

🤗

[@Get483]

Dry as you just said. The only way to save that brisket is to shop it up and make some BBQ baked beans with it