Sous Vide Brisket "Bend test" & "Pull Test."

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daniel robinson

Newbie
Original poster
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!!!  
 
I just did a pastrami & if you SV them at 155, pastrami or brisket you will get that texture you are looking for.

I didn't take the kind of photo's that you are looking for, but that is the result I got.

Al
 
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Hey Al! I finally got the wifi working with the help of my techie nephew. This is after Goumara decided that they couldn't saulve my problem and agreed to refund $40 for the wifi that didn't work, or a full refund, my choice. So I went with the $40 refund, now I need to call them back on Monday and tell them to keep the $40. I haven't had a chance to use it yet because of all that is going on around here, now that things are slowing down what would you like me to cook Danial they I can report to you? I am deffrnatly going to try Brussels sprouts and hanger steak .

Randy,
 
Hey Al! I finally got the wifi working with the help of my techie nephew. This is after Goumara decided that they couldn't saulve my problem and agreed to refund $40 for the wifi that didn't work, or a full refund, my choice. So I went with the $40 refund, now I need to call them back on Monday and tell them to keep the $40. I haven't had a chance to use it yet because of all that is going on around here, now that things are slowing down what would you like me to cook Danial they I can report to you? I am deffrnatly going to try Brussels sprouts and hanger steak .

Randy,
Glad to hear it Randy!

That's pretty nice of Gourmia to offer you a refund.

Good customer service goes a long way in getting new customers.

Mine works fine, but I really don't use it.

By the time I get my phone out & open the app, I can just set it up with the dial.

Looking forward to seeing your sprouts & steak!

Al
 
SmokinAl go for a brisket....  Google: "sous-B-Q brisket"...  A guy by the name Norm King did a write up on brisket...  I have read to many articles and to many different temps/times.... I don't mind finishing in the pit to get to 200 IT and render the fat along with breaking down the  the connective tissues...  

I'm totally new to this and like the new challenge! 
 
 
SmokinAl go for a brisket....  Google: "sous-B-Q brisket"...  A guy by the name Norm King did a write up on brisket...  I have read to many articles and to many different temps/times.... I don't mind finishing in the pit to get to 200 IT and render the fat along with breaking down the  the connective tissues...  

I'm totally new to this and like the new challenge! 
I'm new to this too, and like you I have been reading everything I can find on SV.

I also find it very confusing with the wide variance of times & temps.

I guess this will be just like when I started out smoking & took a lot of notes & kept tweaking recipes until I got them right.

This should be fun!!

Al
 
Yes the temps are really mind changing when you compare the perfect butt or brisket smoked to 205 to the perfect SV cooked temp of 155 And lower. For moist and tender butts and brisket.
You just have to wonder how things can taste as good or even better than traditionally smoked?
My question is a comparison between liquid smoke and traditional smoke prior to or after SV cooked???

Randy,
 
Ive read that it possible to get a med rare, juicy, tender brisket with the SV.

But i like the bark and smoke profile i get from a typical pit smoke.

So im thinking of getting a couple sacrificial chuck roasts. Try smoking till hitting the stall, vac seal, then SV till 200*. But im thinking it wont be in the SV long enough to get the results im expecting, cause it thinking the longer its in the bath, the more the bark may suffer?

Then SV one @135 for 24 hrs, then smoke untill i get the bark. But will i have the smoke profile?

As long as it cold, i could cold smoke one for a few hrs, then SV, but this would only be feasible during spring or fall, and conditions would have to be just right.

Guess im hoping someone else will get to this before i do and possibly ruin some good eats. Lol
 
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I have been doing some research on SV cooked brisket and found some one who preped it for the smoker then smoked it to 160 to get some real smoke on it then in to the SV cooker at 185 for 10 to 14 hours then 21/2 hours before serving bump it up to 203 degrees. Clip a corner off the bag drain the juices for dipping and blow torched the brisket for some bark and serve. Said to be very tender and juicy.
Randy,
 
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