Sous Vide 14lbs Whole Brisket with Camp Chef SmokePro and Joule by ChefSteps
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- Опубліковано 29 сер 2024
- This is a special moment. We all agreed, this was by far the best brisket we ever ate in our lives. We are totally speechless on hold good this brisket was. It was by far, the best or the best. This was a 62hrs cook, 3 hrs smoked on my Camp Chef Smoker Pro. We sous vide it at 140F with Joule from Camp Chef. We put it in the water bath and we did not touch it until it was time to eat. The brisket was never turned or moved from its original place.
We hope you enjoy this awesome experience had with this amazing brisket. Please subscribe and comment below. Give us suggestion on what to cook next. Give us a thumbs up so we can keep doing more sous vide videos. Thanks for the support and we appreciate you watching our videos.
PS. This brisket was cooked at 145F not 140F
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The first time we watched your UA-cam videos, we watched for an hour and a half. They were amazing.
ghwallace9 Thank you so much, means a lot.
Interesting, I just found this channel today and spent, i don't know how long, but watched a lot of their videos lol. I'm loving the content
yeah me too!
Some how I stumbled across your channel. I've never heard of this method nor had sous vide that I know of, you guys have convinced me. As soon as I get back to the US I'm ordering the joules and watching all your videos. Keep them coming!!Brisket, turkey legs, steaks, prime rib are all at the top of my list before I redeploy.
IT'S AMAAAAAZING!
We need a remake of this video for 2021. I'd love to see how it comes out after all the learning that has been do e over the last 4 years
I support this 100%.
No gimmicks, no experiments, no Wagyu. Just show the best way to do a traditional brisket.
Yes!!! +1 on this
+1
+1
+1
- guga not saying "i know it doesnt look good right now, BUT WATCH THIS"
- ninja not saying DEEEEELICIOUS and not banging the table
- maumau with a loud voice
WTF AM I WATCHING
In the beginning he didn't say "Let's dew it." The right way like I'm used to 😂
They’ve smoked a blunt
This one is a lot less professional
This is just them with the camera
Not wearing mics or anything
Nothing wrong with it
Just different lol
Its also an old video
The searing music is the same
Re-watching this vid 5 years later...how far you have come Guga!! Always learning and always improving!
I was thinking the same. His trimming skills now are amazing. Wish everything for the guy. He's earned it and deserves it
I love watching the old videos and seeing how far a youtuber has come. Completely night and day from the current stuff.
I have done 4 briskets now using this method. Only difference is I usually end up around 72 hours just because 62 hours usually ends up in the middle of the night. This is such a cant screw it up method, I dont see myself ever doing the traditional long smoke again. Its so good, I dont even use rubs and crap any more. Tender, juicy, medium well brisket with the flame thrower finish. Who would have thought a tender brisket could have pink juices. Amazing results every time. Love the channel!
Did your briskets keep their texture though? At one point, one of the guys cut into a slice and the texture looked a bit pasty.
@Boondock Saint Well duh he even said in the video that the fat wouldn't render properly, and is why you sear it afterwards.
And yes he could do it the oven method you described (a perfectly reasonable method) but since the point of the OP's comment (and this channel) is Sous Vide, that might be why he didn't do it that way.
Also it's not a massive waste of time because you don't have to sit there and babysit it since you know exactly what temp it's gonna come out at.
Only labor involved is trimming, seasoning, bagging and searing. (And eating, obv)
Boondock Saint I’m going to try one with a higher temp sous vide.
Oh my... How your videos changed in years. 😂 But thumbs up brother! 😊
First off, my wife and I are addicted to your channel. We actually bought a sous vide because of you. We just finished making brisket! Most juicy, tender, flavorful brisket I've ever had. IT'S AMAZING!!!!!!!!!!!! I used hickory to smoke it and charcoal grill to finish it off. (It was 12 degrees and snow outside when we grilled it. I think I like your Miami conditions better!) Gave a chunk to my neighbor and he posted on facebook, "Just had the best brisket I've ever ate, pays to have good friends. Thanks dave." Thank you for the inspiration. You and your team are making a lot of people happy!
I followed your recipe to the letter. S & P, smoked with charcoal and post oak for three hours. Put it in my home made sous vide cooler with my 800 watt Anova at 140 degrees for 58 hours. Used my searzall. I had a hard time believing your video and that it was soooo good, but it was definitely the best brisket I have ever made. I was afraid it would be mush. Made my Fourth of July 2019 a very memorable holiday. Friends and family loved it. It’s time consuming but definitely worth the effort. Thanks guys!
Anyone else here in 2020? I'm experiencing a lot of feelings right now, lol!
Si, aquí estamos algunos
Jorge Jaramillo just think how tender it would be if had cut it against the grain instead of with it.
🖐
Hahaha seeing how much Guga's skills, video style and on camera personality has evolved is incredible
He’s come a long way.
Coming back and watching he's older videos really shows how far Guga has come in the past few years. And these old videos are awesome too. I subbed when this came out
I just found out about him, thanks to uncle roger. Suffice to say, I’m buying a su v and torch today 😀
Honey is dinner ready?
In about 64 hours :F
if you expect dinner at the snap of your fingers, you must spend a lot of time at the drive thru window!! A quality meal requires planning. A quick meal requires something frozen (that someone else planned and made ahead of time) and a microwave.
Joke ^ head
Artisan51 yeah sorry but waiting 65 hours for brisket is not remotely worth it. You need to chill with your gatekeeping.
@@PhantomU3P obviously you have not seen gordon Ramsey or any of his shows
The shrimp dish will be ready in a half hour and will be amazing. The burger meat has been seasoned and vacuum bagged ready for their water bath tomorrow. Meanwhile other cuts of meat like a large brisket are in the water bath for 2 days later.
In other words....so long as you get a meat that takes almost zero prep for today, intermediate level prep for tomorrow and have that brisket or other time consuming meat in progress, then meals for days will be VERY tasty.
This feels like a home video on VHS from when they were kids lol
Just found your channel after we purchased an Anova Nano. I love watching you! So genuine and down to earth. I feel like I’m watching my family. Just real people. Love it.
It’s remarkable to see how much the production value has improved in two years !
Made this and it was AMAZING!! so much easier than smoking all day. Mine was a 5 pound brisket; smoked 2 hours at 175 degrees, then sous-vide for 24 hours at 145 degrees. Finished on the grill over hot coals. @Sous Vide Everything comes away with the win once again!
I’m going to try this based on your recommendations… thanks! And thank you too Guga!
Thank you guys, your video made me go out and buy a sous vide cooker!
I followed but cooked for 24 hours with a 3 hour 150c smoke after for a nice bark. Sublime, best brisket ever!
I started my sous vide journey in 2008, I have enjoyed your channel over the years, especially as a way to introduce others to this transformative way of cooking. Reproducing Texas style BBQ Brisket is one of my favorite sous vide cheats, I believe I have perfected. Not only amazing repeatable results but my method allows me to use sous vide as the prep and then produce a brisket that rivals those in Lockhart TX in a convenient time interval. The biggest change from your method is sous vide first, with a little less trimming of fat(remove hard and thick areas leaving the "pillowy" fat) and just salt. After Sous vide cool and store in fridge or freezer(then fridge day before cook). On day, remove from bag, rinse, pat dry and season anew. Put in smoker cold which will give it the smoke and develop a real bark over 3hrs at 300F, then I wrap in butcher and keep in cooler (which keeps it hot) until service.
The difference between now and 7 years ago is totally immaculate. The self-confidence and improvement in quality surely improved! I love your videos man. Hopefully one day I can taste one of your steaks! From a Trinidadian living in Orlando Florida.
dude so insane how far your production quality has come.
Woaaaaa!
What a difference between this video and your last.
This channel has changed a lot. Congratulations Guga.👌
At this point the brisket is already so big for guga he called it COW.. Some years from this he'd actually grill a whole COW!! A WAGYU COW!! You're amazing!!
I have to say that everyone that hasn't tried this method needs to refrain from saying that this wouldn't work because of....(insert the rationale here). I just cooked a brisket for the Super Bowl and literally everyone at the party said how amazing it was. I smoked it with heavy smoke for 4 hours and then into the sous vide for 36 hours at 155*. I gave it a light sear after and called it good. I also made my homemade bbq sauce and thankfully it was hardly touched since it was definitely not needed. This video gave me the confidence to try to cook a brisket when I really didn't have the time to do it. Much appreciated!
It may work. I just dosent make any sense to spend more time for less flavor. Pretty sure you have to add water to compensate for evaporation over 16 hours just the same as adding coals for 12. And it just dosent look as good.
I saw this video years ago and am just back to drop a comment. Still awesome. I'm making a brisket this way this year for sure. I have a stock pot to sous vide it in, I got a Weber 22" Kettle 2 years ago and have been practicing, I have 120 lbs of Fogo charcoal so far this year, and wood for smoking. Armed with your teachings, I'm ready for it Maestro Guga.
The face whan Guga tries it for the first time😂😂😂 priceless, love ya guys you are so amazing love your work Guga keep it up man you rock💪😉
I'm using this as a guide for my fourteen pound Waygu Thanksgiving brisket. I've never done anything this large or expensive before. Wish me luck.
14 pound wagyu..that should be tonnes of money
hands down the best cooking channel on UA-cam. I've been hooked since the first video. it's not just the food. watching you guys give outrageous reactions is funny too! I watch this and guga foods everyday for inspiration and it has opened a whole new world of possibilities with my cooking. I know how to make the perfect food and the proof is on the faces of my family. thanks and great job guga
When I watch these videos back, I remember where did I start from, you guys remind me of progress, and the journey I took, and everyone, who is learning to cook takes, I am truely thankful for everything Guga
After 24 hours, the water was turning brown. After 48, darker. I took it out after 50, thinking I had a seal problem. It actually leeched through the bag; no added moisture in the bag. The result was excellent; moist, smoky, very tender. Next time try 48-50 hours in the bath after a 3-hour, 225f smoke. It works. Thanks for the great process. Smoking first really sears the juices in.
To anyone who does not have a sous vide circulator, please get one and try it a few times before you comment negatively. If cooking beef or pork, you don't know what you are missing. I've been cooking beef and pork for years grilling and smoking, but I never had a steak as good as the ones I've cooked sous vide, and then seared on a VERY hot chimney of charcoal. Ribs tonight and then brisket later this week. We like medium rare beef, so we will go 130 degrees and 48 hrs. I never believed a 1 3/4 in steak could be cooked at 130 degrees for 2 hours and be edible. But my gosh, so juicy, and medium rare from edge to edge. So, I can't wait for this brisket. Collagen breaks down at much lower temps than many people realize, its just a matter of speed. Less, heat, longer time, but juicier meat.
You guys got me hooked watching food and trying this method. Keep making videos, fun and informative to watch!
Which brand of Sous Vide did you go with?
@Boondock Saint You've missed the whole point, fool...
He turned a brisket into day old thanksgiving turkey. Lol
Man hes come a long way.
Texas shifted a little when you cut that fat cap off but wow.
+ben andrick 👍👍👍👍 thanks brother
ben andrick hahahahaha
I did shift in my chair when i saw all the fat being trimmed.
do you think it would have been even better if the fat was left on considering how this was cooked?
I'm thinking of leaving the fat on if I decide to do this recipe.
I don't think cooking a brisket this way would be as good as smoking it the traditional way. But you do want to leave about 1 cm of fat on the brisket when smoking it.
So many people in the comments saying it "doesnt look good" or "looks dry" Trust me, i make sous vide brisket all the time. It really is, by far, better than fully smoked. Dont believe the commmenters who have not tried it and are stuck in their ways. I have cooked, tasted, and bought both ways multiple times. Sous vide always wins
I live in Central Texas and had a dinner party last night. The guest were TXBBQ aficionados and they loved the brisket. Started it last weekend with a 3 hour smoke (hickory), 62 hour soups vide (140 f) and finished it in the oven on broil. That developed a nice crust. The brisket was moist and tender. My son said the brisket slapped. Thanks for recipe. Next weekend Ribs.
My mouth was watering the whole time. It looked amazing!
Ok, I'm going to try this, have a fresh brisket to trim up, I guess Wednesday evening I shall see....
Ok well last night I took it out, gave it 180 seconds in an ice water bath, then patted it dry and seared it over mesquite. Absolutely wonderful. Will still do full mesquite smokes but this 60+ sous vide does work.
So much value in your videos. I treat them like a reference source every time I try something new. How would Guga do this? Then I do it like Guga does it and everyone calls me an excellent chef. You're my secret weapon.
Guga, your brisket looked amazing. I told my wife about it and basically told me that I have to stop watching your videos! She says that it is costing a fortune for all my experiments. However, she is the first one to dive in once the meat has been carved. I will be trying the brisket gig once my smoker arrives. It ain't gonna be the half a cow you cooked. Keep up the good work.
Regards, Ray
I had a brisket melt through the grill grate when I went to pick it up one time. I was so pissed and proud at the same time. We ended up ordering pizza that night. Now when I smoke a brisket, I place it in a disposable aluminum turkey pan.
Guga, I am on my 4th brisket. This time, I deviated slightly with the rub...instead of the salt and pepper, I coated that lump of goodness with Montreal steak spice, smoked it with hickory pellets and did the 62 sous vide cooking. My wife still can't believe that I am responsible for the best tasting meat she has ever tasted! This time I'm NOT telling anyone that I created another chink of brisket heaven. When we had supper, the veggies were tougher that the meat. Take into consideration that as a chef, I'd probably make a very good truck driver! Keep up with these awesome videos
Because of you, I ordered my souse vide machine today. 😊
Your buddy is the best hype man of all time
Jon Singh He really is. Everyone needs a friend like him
The quality of your videos have came a long way. You're inspiring bro
Guga: I don't even need to touch it.
My friend watching with me: I feel the same way. 🤣🤣🤣
Coming back to your old videos, it's pretty cool to see how much you've improved as a creator. You sound much more confident in your later videos, and your editing shows it.
The juice should be pouring off the cutting board. Sorry looks very dry to me. The only juice I see is between the flat and the point.
I'm glad I'm not the only one who saw that.
Thought the same thing
It’ll go good with some Popeyes biscuits
Go look at his dry aged brisket
Yup! Cutting with the grain also on the flat
Yeah, looks pretty good but also looks really dry on the flat. Keep up the great experiments guys!!
Less fat
Yeah might’ve cut a bit too much of the fat off
I wonder if smoking for only 3 hours is long enough. And should you sou vide first and then smoke to get some bark on it. They keep saying sou vide is better than straight smoking but...I don’t know.
Very fun watching an older video of yours and seeing the progress you've made in your production! Keep on keeping on!! I'm waiting for the dang price of briskets to get back down to a reasonable price to give this method a try
I have NEVER SEEN brisket that tender and juicy!
I am not a fan of brisket, but something tells me that I would inhale that brisket.
This is brisket for those who hate brisket.
All y'all taking a statin now.
My cholesterol goes up just watching the vids. That freakin brisket with that intense smoke ring made me want to cry. Just beautiful!
anyone else get this weirdly recommended to them in late 2019?
Haven't turned back since
Yup!
Is this what you recommend???
try february 2020! so weird.
During the pandemic anyone?
My roommate and I did this about a month ago, but we used smoked sea salt and sansho pepper from Japan. We cooked ours for about 60 hours at 140F, then at 175F in an oven for 2 hours (can't have a grill or a smoker, we live in an apartment). Best brisket I've ever had.
Also, you did all this at an office? What kind of place do you work at that would allow you to do something like this?
Awesome glad to hear. 👍👍👍👍👍👍
i'm sorry you haven't had even below avg brisket on a pit to think that is good.
I cook a ton of briskets. I can see how the sous vide would cause the salt to deeply penetrate the meat, so I bet it does have great flavor, especially with the 3 hours of smoke before hand. That being said, that flat looked dry AF.
Ye it looked dry even the other part.
Didn’t cook at high enough temp to render the fat.
360 no scope123 I totally agree! That flat piece looked like rubber!
@@calakm.2002 Comedy.. I cook a lot of briskets. Agreed. Sous vide too long after pre-smoke
@@kevinsherrill7532 I was thinking he should have been up in the 200 range for a shorter time.
i have never seen a brisket cooked like that . It's amazing.
first vid i am watching that is more than 2 years old and wow has the production quality increased since this video. no wonder why you are almost at a million subs.
4:10 when a piece of meat gets a better massage than you’ve ever had
It’s 1am and I want brisket. I totally forgot why I opened the YT app.
I also love how u use a flippin machete like its a regular knife😂😂
Its a butcher knife not a machete
I have done this about 6 times.......... most of the men go out and purchase an immersion circulator the next day!! Thank you for this home run!
flat is pretty dry. cook at 155 degrees/ 30hrs for best texture 10 degrees makes huge difference. Smoker first for few hrs then sous vide then ice bath if storing. You can refrig or freeze. If freezing thaw for 2 days in refrig. Finish up on smoker when ready. re-rub the brisket and smoke until internal temp is at 125 degrees.
Tried this. Turned out amazing. I had to alter a few things and got a few takeaways.
1. If smoking using a charcoal grill, indirect heat, and soaked wood chunks, 1.5 to 2 hours is plenty of smoking time.
2. I added smoked paprika to the salt/pepper/garlic powder. Mistake. Too much. Won't do this again.
3. Highly disappointed in the torch. I expected blues rock guitar as soon as I turned on my torch, but only got a hot flame that brought out a delicious sear that perfectly finished the brisket.
The final product jiggled when thumped, had a translucent layer of rendered fat, and hung a slice over the fork without breaking. Tender, flavorful, and totally amazing.
Thanks, Guga!
James Randorff thank you for trying the recipe and giving honest feedback. As far as I can tell, people how have tried it have loved it. I’m going to try it starting tomorrow.
I'm happy that I found this channel!
Thank you so much for the support TheROTHspot we welcome you to our channel and we look forward to your comments on future videos...:-)
me too. I love these guys
Put it in the open "sock" before you seal the ends.
Seal one end, then vacuum the other end.
It is much easier to get the meat in that way.
👍👍👍
an open sock would be a sleeve me thinks
This is fantastic. Your video quality and game has improved so much in the last 2.5 years but I see all of the roots of what makes them great in this vid. Your expressions, your reactions! Keep up the great work. You’ve got a fan for life in 🇨🇦 bro!!!
i go back and watch the older vids.... its like the emotion got dialed up to 10 in the new stuff
You also did another video after that you smoked a brisket for 2 hr and sous vide for 24hr and and said it was too smoky.
The ultimate low and slow at 62 hours. This video has finally convinced me to go buy a Sous Vide setup and do my own experiment. Really enjoy your videos.
What's it like?
interesting technique. would never though of doing it that way, but I'm not crazy about the lack of bark.
I did a 6 hr mesquite smoke followed by 18 hr in a 155°F sous vide. It was CRAZY-STUPID-GOOD!!!! I agree with trimming it more than a typical smoked brisket.
Agree on a needed update. Something like smoke until 150 then sous vide for 24 hours
So, how did you come up with 62 hours in the sous vide? Do you have a chart somewhere that says so much time for so much weight?
Great video, guys. There's just one thing that I wish y'all would've done. I really wish that you would've done the "pull test" to show tenderness. Other than that, it was excellent.
I'd like see an updated brisket video
I love it - These (unbiased) experts can smell the smoke right through the plastic bag before it was opened. Superpowers !!!
You have superpowers my friend. You can tell they can’t smell the smoke through a screen!
Thanks for your channel. The other day I made 40 burgers and 80 chicken legs for a garden party. No one had to wait and both the burgers and drumsticks were properly done and juicy. I have sous vide'd quite a bit and everything is great apart from thin fish filets. I think the herbs and wine don't get hot enough to flavour the fish or at higher temperature the fish gets over cooked. So thin fish filets is your challenge.
Actually it looked very dry when you were cutting it?
Don't understand how you can say that, were we watching the same video?
There's liquid pouring out of the damn thing all over the place, so what are you talking about?
@@Asstronut the meat has the appearance of a overcooked, dry beef roast.
the moisture pouring out is mainly coming from the fat.
watch again when he starts slicing at the point end.
The cutting board is dry and the meat is dull and shredding.
yeah, it's dry
Yep looks dry.
Hi Guga, thanks God you are not using the background song any more.
I kept watching because y whant to see the final result. Congratulations because you improved a lot in your videos.
You should try doing this again, but smoke AFTER like you learned worked better for RIBS!!!
That was amazing @SousVideEverything!!! I’ve used this recipe But here’s a suggestion because I know you like searing and eating right away;
Try ice bathing the brisket for 30-40 minutes and then pat it down and throw it in your smoker again @225 for 3hrs or so but wrapped in pink butchers paper you’ll get a very nice bark and keep it moist like it is 🤤
I've been watching your videos from most recent to past. Yall's presentation and production quality really improved a bunch in just a couple years. Impressive. Thanks for the entertaining tips.
Omg that would be some good gravy
How did you come up with 62 hours? Was that after trying shorter and longer times or was it because you let it go in your office over the weekend? WOuld you get the same result with 60 hours? 48 hours? 36 hours? Please let us know how you got to that number. Thanks for the great videos!!
Thomas, I `m not sure how he figured 62 hrs. but I will be cooking one with my Anova this coming weekend, but I'm not doing 62 hours. I feel 62 hrs. is way too long, that's crazy in my opinion. I will cook it for 36 hrs at 140°. Will see how it turns out.
There's probably a manual that came with the sous vide machine. Like 2 hours per pound of beef at a certain temperature.
Juan T The Anova comes with an app. If you use the Anova the temp. is 155 for 24 hour for a 5 pound brisket. So I think Guga had a least a 13 or 14 pounder or so. That would account for the 62 hrs.
@@miguelarce-goitia4395 Not really. When you have a slab-like piece of meat (as Baldwin calls it), the cooking time scales with only the thickness of the slab. Briskets, however, only tend to have a larger slab area when you buy a larger one. They are not a lot thicker (or not thicker at all, when you don't have a particularly large one from a giant ox). I am sure that brisket had target core temperature after 12h latest.
Not also that Baldwin stops his table at 65mm thickness, because after that, it takes to long to reach core temperature to always be microbiologically save. If you do this, be aware of it and avoid contaminating the generally sterile center of the meat, especially by injecting stuff.
Sometimes, I am a bit surprised that Guga and his guys still seem to lack some basics. (Last time I noticed was the apparently unnecessary sous-vide step in the Beef Wellington). Or maybe they know even more, then I would like to hear an explanation, since what they do does not seem to be in line with the scientific literature.
Look at younger Guga lol, what a journey it’s been
Everybody deserves someone that looks at them like you look at that brisket. :)
Huge fan of your other channel and new to this one. Guga single handedly convinced me to invest in sous vide equipment after this video. Keep up the great work you do guys.
I was considering doing something like the opposite, soul vide first, then finish in smoker...
Thats the way I do it
Without first smoking it would never have shrunk enough to fit in the sous vide bag
@@alvshill I didnt know that. Thanks! I separate the point and flat, cook in water bath, then smoke
What business do ya'll run in that office? I have been wondering since the first time you mentioned your office and clients.
Conventional wisdom is to get brisket up to 195+ and hold it there for a while to melt the collagen and connective tissues. I've smoked dozens of briskets and have a hard time believing this one wasn't tough if you only cooked it to 145. The point is going to be jiggly and juicy no matter what, since it's mostly fat, but the flat looked a bit dry.
The FLB Club ya looked pretty dry to me honestly. And no true bark
This is a misnomer, collagen breaks down is a matter of temperature over time. 140 degrees can break down collagen and connective tissues just as well as 195, it just takes much longer to do so.
You miss the point of Sous Vide. One major point, at least: Collagen breakdown takes longer at lower temperatures, which is why sous vide can cook a tough cut to a "medium rare" temp but melt-in-your-mouth succulent, by leaving it in the bath for much, much longer. Beef short ribs need 4 hours to be tender at boiling temperatures. In sous vide you can cook a pink 135F that will be as succulent as a rare wagyu if you leave it in there for 2 or 3 days.
I'm trying this right now. I've coated the brisket with salt, pepper, and celery seed. The Big Green Egg is at 150F and ready for the brisket. I'm looking forward to this when it's all done in a couple days
I marinated one for 24 hrs salt pepper and a seasoning, I also trimmed the fat and separated the point and flat. smoked for 2 hrs 140 degrees, Sous Vide for 36 hrs 145 degrees then seared on my green egg for 10 minutes each side. brought the ceramics up to 650 degrees when I seared it. I could see the fat breaking down and going into the meat. Let it rest for 15 minutes. It was juicy and very good tasting. I am with some of the other comments that this brisket looked dry. I had some left overs and they tasted better the next day. I think it is hard to go wrong with Sous Vide the brisket.
I will have to watch this again when I get home from work.......You are AWESOME Bro.
Thanks Grant Jones, we appreciate the support. Let me tell you this was by far the best brisket we ALL EVER ATE! Thanks again!
October 2019 here
April 2020
@diego stecca juli 2020
Love this channel! Say, what do you guys do with all those crazy juices that are left in the bag? I would reduce that stuff down and make a kick as sauce
They throw it away, they don't actually have an idea of what they are doing. Putting a piece of meat on a bag and cooking it for as long as they can and then blowtorching it, is not good cooking.
@@pachodomi have you tried sous vide? Or just think you know better?
@@gregg48 I just know better.
@@pachodomi + point for your honesty
I like how this Pancho douche thinks he knows better, but if he really did he'd have a better UA-cam channel. He doesn't , just another know it all douche who thinks he's superior.
*Here in 2021, the videos are completely different. It's nice to see where you started from and where you are today. Great job Guga.*
Best su-v/bbq videos ever. After coming across your videos by accident during quarantine, I bought a Anova and I'm now a big Su-V nut and I'm definitely gonna try this brisket technique ASAP ... Obrigado 👍🏽
He didn't say "it doesn't look that good right now, but watch this"
That's because it did look that good
I've done this the opposite way, sous vide first and then smoker after and found that the insides were just as juicy and tender, but you also still had that great bbq bark on the outside. No smoke ring, but that's just for show anyway. :-)
Love the channel!
+Jeremy Sexton 👍👍👍 I will do a comparison video soon.
yes please do this
Sous Vide Everything the vídeo coming soon? Lol
I just ordered a KJ Classic because of the Ace online deal and am looking forward to your follow-up. A couple recommendations to try in here I'd like to see as well: Sous vide at a higher temp. Evaluate the breakdown of collagen at the different temps. Sous vide after the stall to get a better bark. Sous vide first then finish on the smoker.
The reason this is so interesting is it would give the flexibility to get the benefits of the smoker with the convenience of reduced involvement needed - set and forget type of thing.
The ring is not just for show; it demonstrates the level of penetration of the smoke and its flavor compounds into the meat.
I just watched it again...............So awesome.................I have one question, should there be something underneath brisket in the water for circulation of the heat and water so it doesn't just lay flat on the bottom of the pan? I don't know, I'm just asking..........................I am really enjoying your channel.................
Thank you so much for the support. This keeps us motivated to do more videos.
Now with you question, its funny because I thought of the same thing. I was like what should I do. I was even thinking about flipping the brisket after 24hrs, or putting some type of cookie sheet under, but I said you know what. I am going to do NOTHING and lets see what happens.
And that is what I did. I just put the brisket in there and did not touch it at all until it was time to take it out. I didn't put anything under, and I did not flipped it, like they say... set it and forget it... :-). It came out PERFECT. The best brisket ever!!!
Once again thanks for the support and for watching our videos.
I don't think it really matters but it is always in the back of my head too. What i do is leave the plastic bag a little long. Let it hang out the container a bit so that it is off the bottom then put the lid on to hold it in place. Probably doesn't matter but when dealing with $100 pieces of mean it makes me feel better, lol! Great vid!
It may make a difference with a shorter cooking time, but at 62 hours there's more than enough time for the heat to soak into the meat from the top and sides.
I recently did a 3lb chuck roast in a 4-day brine and 24h cook, and it came out great. I sliced it for sandwiches. Homemade bread, meat, swiss cheese, caramelized onions, and thousand island dressing, grilled. It was nice, nice, nice.
When it comes to brisket, I am very much a traditionalist and I'm not sure I'd ever be tempted to sous vide one but then again, I simply haven't tried it. Smoked low and slow with a nice crusty bark, texas BBQ style, and that's how I like it. It's pretty much a staple food for me during the late spring/summer months when I do family bbqs. The point is the best part, specifically burnt ends. Throw them in a nice vinegar based bbq sauce and I can't even count how many I could eat.