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anyone combining sous vide into their smoking? - Page 2

post #21 of 24
Originally Posted by SQWIB View Post

I'm not sure I understand the question.orry SQUIB

Sorry SQUIB that was a mistake on my part and I could not figure out how to delete it.

post #22 of 24

Just finished some St. Louis Ribs -  12 hours in fridge after applying Amazing Ribs Memphis Dust and vac sealed.   Sous vide 33 hours at 142  ( I had planned on 36,  but I think SV is pretty forgiving whether it is 33 or 36 hours,  then out of the vac bags, and straight into the smoker at 190 for 1 hour.  I used Mesquite wood, thinking it would only be an hour, probably should have gone with hickory,  then took them out, coated with Sweet Baby James Rib sauce, then under the broiler for a few minutes.  The outsides were crunchy, good smoke flavor, and very tender and moist inside, but still had a bit of chew.  

post #23 of 24

This may be a little different than what you were thinking, but yes!  After pulling brisket from the smoker and letting it sit wrapped for a couple of hours, I will cut the brisket into roughly 1/2 pound chunks.  Then, I will vacuum seal and freeze.  When I'm ready to eat some, I will let the meat thaw completely before doing anything else.  I don't actually have a sous vide temperature control at this time, so I just place the bag in a pot of water and monitor the water temperature.  I'll let the water gradually warm up to around 180.  Once it reaches 180 or so, I'll turn off the burner and let it sit until the water drops to around 160.  Last time, I believe this all took about 45 minutes.


Now, it's time to eat!  Warming up brisket this way really seems to make a difference.  The result has been a brisket that is unbelievable tender, juicy, and full of flavor.  You could obviously put more time into this step, but it's probably not necessary if the brisket is already tender to begin with.  I would highly recommend giving this a try!

post #24 of 24

I've used the sous vide for cooking steaks and it is my favorite way to cook a rare steak without screwing it up as I usually did on a grill.  I still like to finish/sear on the grill.  I have tried twice now to make summer sausage by smoking first at 100 for 1hr then at 130 for 3hrs and then putting in the sous vide at 151, but after 1/2 hour all the fat is gone, melted out and filling the vacuum bag around the sausage.  I've always had a problem with rendering the fat, even when I would just use the smoker many hours waiting forever for IT to reach.  The recipe I have doesn't call for any binder, and I see a lot that do.  Will using a binder like soy protein concentrate help me with this problem?

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