Sous vide trimmed brisket point

[Johnny Dangerr]

How was it??

[AntlerCollector]

Any update?

[DimmitCo]

Consuming tomorrow. Turns out it's only 4lbs and heavily trimmed. Will stay in smoker for 2-3hrs at 260, then putting in the SV at 170 for 18-24hrs.

[AntlerCollector]

Are you gonna put it back on the smoker or in the oven after the 18-24 in the SV?

[AntlerCollector]

How many people you planning to feed with it tomorrow?



I've never done SV so this is new to me.

[Leemo]

I already forgot what he’s cooking

[Traildust]

what a waste of time

Brisket....yes it is!

Ribeye baby!

[DimmitCo]

Seasoned heavily with a rub of salt, pepper, garlic powder, onion powder, with mustard to make it stick. Started 2pm in the Backwoods. Left alone until pulled at 5, vacuum-sealed and into SV bath. Internal temp was 148 out of the smoker.
SV'ing at 170. Until tomorrow...

[Pedernal]

Are there special bags used for the SV'ing process or are they just the regular vaccum seal type??

[HoustonHunter94]

Are there special bags used for the SV'ing process or are they just the regular vaccum seal type??

Regular ol vacuum seal bags is just fine.


Sent from my iPhone using Tapatalk

[refugioco]

I did a prime rib kind of like this and it turns out alot better then y'all think. Sous vide is a really good way to cook and produced amazing products. I mean brisket may be a bit different but I've used it for everything I can think of and produces juicy tender product from everything.

My son does a SV brisket that is very good. Trying something new is one of the pleasures of cooking.

[AntlerCollector]

It looks good out of the smoker

[AntlerCollector]

Today's the day!

[Johnny Dangerr]

up.................

[Javelin]

results?