- Aug 25, 2012
- 3
- 10
I have been on so many threads and blogs the last 4 months reading and learning about Sous Vide... I have mastered my smoker to mine and all my friends/ neighbors liking's with some bragging rights. I want to experiment with dif. techniques now just for the challenge - Sous Vide.. The temps are confusing me as I always smoke my brisket to 200 IT. Sous Vide does lower temps and longer hours..
@luv2putt
@Skooter And many other of you all have produced some nice looking Sous Vide Briskets.. That I have recently read. However I have some question as I have not seen or heard anyone comment on if they pass some simple bragging right tests! I'm talking about some tests that Judges do to for competitions!!!
Tests:
Pull Test: 1/4 inch thick cut. Holding it up right and see if it can hold it's own weight without breaking. the break apart with just the slightest tug/ minimal pulling!
Finger bend test: 1/4 in cut held over your pointer finger to see if the meat bends over with out breaking...
I'm nervous as to all the dif ways to Suos Vide a brisket and want it to be traditional as I'm looking for the challange.. I usually buy a prime packer from Costco. 12 - 15 lbs. I hate dried out brisket and brisket that shreads when cutting but, LOVE brisket that melts in your mouth with very little chewing!
Does anyone have any good pics of there tenderness / pull apart / bend pics... IF SO PLEASE SHARE!!!
@luv2putt
@Skooter And many other of you all have produced some nice looking Sous Vide Briskets.. That I have recently read. However I have some question as I have not seen or heard anyone comment on if they pass some simple bragging right tests! I'm talking about some tests that Judges do to for competitions!!!
Tests:
Pull Test: 1/4 inch thick cut. Holding it up right and see if it can hold it's own weight without breaking. the break apart with just the slightest tug/ minimal pulling!
Finger bend test: 1/4 in cut held over your pointer finger to see if the meat bends over with out breaking...
I'm nervous as to all the dif ways to Suos Vide a brisket and want it to be traditional as I'm looking for the challange.. I usually buy a prime packer from Costco. 12 - 15 lbs. I hate dried out brisket and brisket that shreads when cutting but, LOVE brisket that melts in your mouth with very little chewing!
Does anyone have any good pics of there tenderness / pull apart / bend pics... IF SO PLEASE SHARE!!!