Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. ohiobenz

    Brined, Sous Vide then smoked whole turkey?

    So this turned out well IMO. 24 hr brine 24 hr dry 12 hr rub and sous vide Smoke till 145F in breast I loved the aroma of the turkey after the brine Used this recipe...
  2. ohiobenz

    Sous-vide holding a brisket? Does Anyone do it, thoughts?

    I sous vide my brisket prior to smoking and try to finish around 210F in order to caramelize the fats. If you vacuum sealed after smoking it would probably keep in sous vide, but standard procedure for Pastrami is to slice and steam heat before serving....
  3. ohiobenz

    Brined, Sous Vide then smoked whole turkey?

    Yeah. 16bs estimated... Probably a 24hr brine.
  4. ohiobenz

    Brined, Sous Vide then smoked whole turkey?

    I've done brined and smoked, sous vide and smoked but not all 3 together... 12 hrs sous vide @ 139F Smoke until 145F internal temp What would an overnight brine do??
  5. ohiobenz

    Sous vide and smoked turkey

    I ended up cutting the turkey in 1/2 after the brine was complete. My stepdaughter tested positive so dinner was canceled leaving us with a 21lb bird lol.... So, spatchcocked, then split and the breastbone also removed. Each 1/2 in its own bag, vacuum sealed with no other spices or liquids...
  6. ohiobenz

    more brisket advice???

    I try to get a whole grass fed brisket so usually around 20lbs?
  7. ohiobenz

    anyone combining sous vide into their smoking?

    Maybe resurrecting an old thread... but I got my Anova about 3 years ago? and have done multiple experiments on different meats. My best results have been with Pastrami that is to die for! For me the best procedure has been cure, sous vide, rub, smoke. If needed for steaks, a quick sear right...
  8. ohiobenz

    Sous vide and smoked turkey

    This the brine recipe I used. They recommend Sous Vide at 133F for 4.5 hrs, then oven bake. I spatchcocked, then halved and took out the breastbone, this way I can fit them in my Sous Vide cooler I plan to use this rub, which we love on wings, after a light beef tallow coat, then smoke at 350F...
  9. ohiobenz

    Sous vide and smoked turkey

    Curious what you ended up doing? I'm going to try to brine and sous vide a whole turkey this year, then rub and smoke to finish.
  10. ohiobenz

    more brisket advice???

    I use my tallow for breakfast eggs and lean grassfed burgers...
  11. ohiobenz

    more brisket advice???

    I have Mastercraft propane smoker and have been smoking whole briskets for several years now. About a year ago I started experimenting with Sous Vide prior to smoking. It has resulted in the most tender Pastrami I've ever had. I do the cure in vacuum sealed bags after cutting the brisket into...
  12. ohiobenz

    Brine, SV, Smoked boneless LoL

    I'm starting out very simple because the flavor should be subtle imo. The salt content is proportional to what I use for curing brisket. Spices are just experimental... 1tsp dried Thyme 1tsp dried Rosemary 1tsp dried Mint 1/c chopped fresh Garlic 1/4c Kosher salt 3qts water Put in the spices...
  13. ohiobenz

    Adjustable propane regulator recommendations??

    I finally found an affordable ($30) used propane stove from a camper and tore the whole oven control out of it. Next is some testing and retrofitting the oven control into the Masterforge. Too many other projects going in the garage at this point in time, but looking forward to a temp...
  14. ohiobenz

    Ohio Newbie

    Still here and still smokin lol. I switched to a Fireboard remote thermometer as soon as I found the iGrill bluetooth couldn't reach from the kitchen to the smoker... Best decision ever!
  15. ohiobenz

    Brine, SV, Smoked boneless LoL

    I've had great success with doing my beef brisket in the 3 step process and am currently trying a boneless leg of lamb. This is my 1st try so we'll see how it goes. Any advice appreciated. Here is the plan: 6.25 lb LoL Brine 4-5 hrs SV 130F 24hrs (Anova) Chill Rub/prep Smoke 225F till 140F...
  16. ohiobenz

    Question on brining a brisket flat for pastrami.

    Thanks for the brine recipe, it will be for my next batch, already started this one. Some have smoked, then SV... Do you find a difference in the sequence?
  17. ohiobenz

    Question on brining a brisket flat for pastrami.

    "I came up with a spot-on "Katz" pastrami recipe after several tries for over a year. As a new member I'll post the recipe soon. The 15+ lb. brisket brines for 3 weeks (in a "Brining Bucket"), followed by a 24 hour sous-vide @150º, then a 4 hour smoke, slice serve & freeze. Best & most tender...
  18. ohiobenz

    beer can turkey

    I did a "tipsy chicken" using an earthenware dish made by Tumbleweed. Beer and spices in the center well. It was the best smoked chicken I ever had. No brining.
  19. ohiobenz

    Adjustable propane regulator recommendations??

    I'm referring to tbe components used in controlling oven temperature and gas flow...
  20. ohiobenz

    Adjustable propane regulator recommendations??

    Has anyone used a propane stove valve and control to convert a propane smoker to a controlled burner system?
Top Bottom
Back
Clicky