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Sous vide /smoked brisket
Gary , yes it was better than expected..I coudnt believe how tender it was !!. I have another One I'm doing for tomorrow ... I will post pics Monday . -
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Sous vide brisket?
Wolf, I started that point at 168 and in the third hour let it drift to almost 220 when I took it off... I'm doining a small packer , about 11lbs for super bowl too ... Original plan was to throw on smoker yesterday but work interfered ... So I dropped in bath this morn and like you will put on... -
"Sous Vide" Discussion
Sqwib,, we are really doing nothing different ... I don't pre sear mine though...it may be just our personal tastes in meats ... I preseason my chuck with Montreal seak seasoning .. I do salt mine and let it set in the fridge at least a couple hours first though... Then I bag it , bath it and...- luv2putt
- Post #198
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
Squib ....disagree on the greasy part .... It's not prime rib ... But it's pretty damn good ... Sliced on a piece and it melts in your mouth ... Bursting with flavor ... Here is a few pics and the plated version....48 hours at 135- luv2putt
- Post #194
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
Here is a pic of the point from my last sous vide brisket... I had smoked this one after for three hours- luv2putt
- Post #192
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
- luv2putt
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Sous vide brisket?
Here is a pic of the point after sous vide for 72 hrs at around 138 for 72 hrs than 3 hrs of a cold smoke .. I wish I had pics of the flat as it was equally good but not put on smoker ... Significant diff in flavor ....I love the smoke kissed so much better !! -
"Sous Vide" Discussion
Sqwib, great video !!! Gonna have to disagree with you on the chuck though ... I'm currently doing my 4th chucky and have had great success with all of them ...I do mine at 135 for 48 hrs and none which I would get anywhere near callin greasy ... I guess the only difference in mine is that I...- luv2putt
- Post #189
- Forum: Sous Vide Cooking
