I followed this Smoke Trails BBQ recipe today for my July 4th brisket. Took it up to 160 then into the sous vide bath. However, I kept mine at 155 degrees for around 24 hours before reducing to 150 for about another 3 hours. It turned out amazing, used the flame thrower for bark at the end. Great job laying this! Easy to understand and follow!
@@Hungryjonsplace, honestly, after having it in the bath for 24 hours it was ready to eat. Our dinner was pushed back, and my thought process is 150 is a good “resting” temperature. It was by far the best brisket I’ve ever cooked. But I don’t know if stepping down had anything to do with the results. Good luck to you friend
I've done it this way but the major drawback is loss of bark due to the wet cooking environment. Something to try is when you get to the portion where you sous vide, foil boat it with tallow in the boat. Slow cook it in your oven at 180° until done (I've gone for 14 hours with no ill effects). Benefit of this approach is the preservation of the bark, further rendering of fat/collagen with dry heat, and confit of the meat to improve moisture and tenderness. My go-to approach if I have the time.
You could do a quick broil on top to crisp it up. If the brisket is small enough, I'll toss it in my Beefer real quick when I do this method. Crisps up so fast the internal doesn't budge for the most part
Awesome experiment! What do you think about after sous-viding, putting it back on the smoker/oven at a higher temperature for a short while to crisp back up the bark?
I actually gave this a try, brought it to 160internal in the smoker, 20 hours sous vide 155, and then like an hour ish on the smoker to finish, it was incredible, probably the only way I will do brisket from here on out
In process now. Smoked to 165 and in sousvide at 155 now. Think 20 hrs or 24 is better in sousvide, or 20 hrs and then pellet smoke it at 225 for an hour de best?
Actively smoking a brisket right now to use this method. I’ve only use the sous vide for pulled pork and it came out fantastic. Looking forward to this one. Hopefully it turns out I have a party of nine coming tomorrow for Christmas. BTW, love all your videos and the experiments keep up the great work I’ve seen most of them more than once. Definitely going to donate to the cause.
When he tasted the brisket for the first time, I love it. Starts out where I can see him thinking about the flavor and gathering signals from taste buds to the beginning of a half smile to an all-out grin. Loved it! So funny. Well done
This video popped up on my recommends, but figured id add the way I've been cooking cheaper briskets since im on lion diet, i pickup these cheaper select grade briskets on sale often, then i grind it up into ground beef in my grinder, then i stick it in vacuum bags in my chamber vacuum sealer with a small chunk of butter, then i have a wood box i built that i stick the vaccum bags of ground beef into and i press the ground beef into very flat slabs of ground brisket meat. The pressing of the bags makes the ground meat bind into a tighter version of a meat loaf. Then when i sous vide the pressed 2lb flats of brisket meat for 2 hours, i am able to slice it up like a regular brisket slices since its so tightly pressed together and it falls apart in your mouth because it was mechanically ground previously already, but has the very beef flavor of brisket combined with the butter fat flavor. its a unique outcome and i enjoy it a lot over spending over a day cooking the brisket itself, plus the 2lb slabs are in smaller portions so i can freeze it easier raw. The slices almost remind me of brisket jerky in a way.
I just finished a choice grade 12 pounder using this method on my 1290 pellet grill using cherry wood then 20 hours in my sous vide and it was my best ever, thanks!
I am going to cook one on my pellet grill this week. I am bringing it for the day after thanksgiving dinner. So I plan on using the sous vide at 155F for 20 hours to reheat and finish the cook. I have also increased my pellet grills stack with a 36” long double wall gas pipe to improve the air flow. And added felt seals around the door.
I just sliced into a brisket that I cooked this way (smoked 7 hours, sous vide 20 hours at 155). It is the best brisket I ever made and I believe it is the best brisket I have ever tasted. I am SO pleased. I have struggled with brisket for years, some decent, some awful, but none like this one. THANK YOU MR. SMOKE TRAILS!! (PS: I used Prime because that's all they had. Will try with Choice or Select next time.)
@@gregwilliams2066 160. I think anything between 150 to 170 would work. I have done a second one this way, also delicious. I think the 20 hours in the sous vide does most of the tenderizing, and the main point of the hours in the smoker is to get smoke on it and bark.
Do you think bringing IT to 175-180 and then SV for 12 hours at 155 would work. FYI, this video was fantastic ! I have been cooking them to 150 then SV at 155 for 20-24 hours and they are really good but would like to be able to cook day before in smoker, let cool down, put in SV bag then SV the next day for 12 hours. Thanks
Works well with all grades. Would recommend going even longer on the smoker to build up the bark a little more. Then finish sous vide and serve the next day anytime. Chud did a video using sous as a method to do a long rest. Now my go to method. Super easy and always comes out perfect. Also best way to reheat
The purpose of the experment was not to go longer and beyond 160 F, to see how the juiciness and texture turn out. One can always crisp up the bark at a low broiler setting in an oven for some ten minutes or so, just before serving. I had been cooking briskets fully in the pit, and holding in sous vide just like you had been doing, but I crisp up the bark at the end. I could always crisp up on charcoal, by throwing pieces of fat on the coals in order to generate some fat smoke. Perhaps even throw cut pieces of onions over the coals, a tip I'd picked up from Malcom Reed.
I’ve tried this method a few times but instead of taking the brisket at 165 and putting it into the Sous vide @155 I take the brisket all the way to 204f And then putting it into the Sous vide @ 155f For a 12 hour rest. Turns out amazing every time. I get the amazing smoke flavour and tenderness and juiciness that makes brisket so famous. But I’m willing to try and take it off at 180 and then using again the sous vide Method to let it rest for 15+ hours, I think you might be onto something.
QQ- You talked a lot about the texture of the meat, but how was the smokiness? Did it get enough bark with the shorter smoke time? Did the Sous vide wash any of it away?
Yeah, on another channel they smoked it for 2 hrs then Sous Vide and he said the smokiness penetrated through the entire brisket during the Sous Vide instead of the normal smokiness just around the outside in the ring area. He went on to say “ it was too smoky “ and recommended just 1 hour smoke time. 🤷♂️🤷♂️🤷♂️
This is the video I had been waiting for!!!! In fact, I was planning to cook a Prime brisket for July 4th, using this method, putting it in Sous Vide when brisket reaches to around 160 F, however I was undecided of the Sous Vide temperature setting. I had been driven to the idea, by several of your experiments that you tried to cook the brisket to a lower temperature in order to maintain the meat moisture. Guga has a video smoking for 3 hrs, then 62 hrs Sous Vide at 140 F. However, taking it to 160 F, I can see the yellow rendered fat cap on your brisket. Plus you've achieved a better smoke flavor and bark. You had been heading towards the concept of lower temperatures, it had not occured to me that you had interest in sous vide. This could be the ideal way to cook and hold briskets, even in commercial settings! Almost full proof and yielding consistent results. A pitmaster who had worked at Franklin's stated that only 20% of the brisket came out cooked properly. I will double bag the brisket just in case. One thing I am not sure of, how much of the moisture loss that you mention is water, and how much is fat? If you do Wagyu or Prime Brisket video with this method, it may be worth weighing, before and after, such as you had done on a previous video. Sorry for the long comment, but this may be by far the best way to cook a brisket.
155 for 24 hours has been perfect for the 3 select grade briskets I've done. I would probably reduce temp to 150 for wagyu. I've done SRF wagyu briskets for approximately 4.5 to 5 hours in smoke then wrap in butcher paper and finish in oven at 300 until probe tender followed by a rest in a cooler for several hours prior to serving with amazing results.
Did a brisket flat a few days ago and you are on to something. I smoked it to 160° and then sous vide at 155° for 24 hrs. Much juicier and does have the texture of a prime rib (you are right). I just need a better vacuum sealer and it being wider. Thanks for the video. You are the brisket man.
Deos it work also with choice grade briskets? I've a weber kettle and a sous vide device. I was thinking of smoking it in the kettle and then resting it with sous vide
What temp did you smoke the brisket at? I heard low and slow to an internal temp of 160 but I did not hear what temp to set the smoker to. Also how long did it take you to get to the 160?
sous vide then oven for a couple hours works well too, to render the fat even more and bark it up. For me, SV is great for the flat, but with the point I like the fat fully rendered inside
You must have already done this video several days ago - on your last video I asked you to sous vide the rest --and BAM --here it is. I'm 40 miles below Austin - and I refer my friends to you as the North Texas Smoker. I'm 72 and have been around Deep South Texas Ranches smoking/barbecue since my teens. How about working on sides occasionally - ya gotta try Anasazi beans - they cook in 1/2 time - have 1/2 the flatulence power - a sweeter flavor - just all around better.
GREAT VIDEO! Top of Dome Thoughts: 1. Wagyu Beef Tallow. Add some to the Sous Vide Bag, especially the "select" grade. 2. 145 Degrees. Use the Sous Vide to bring the brisket down to 145 degrees which is the slicing temperature. Feel free to suggest another slicing temperature for me. 3. Trimming. Adjust the trim you give the brisket, based on its grade. Keep extra fat on it as your friend as you move down the line of briskets - prime-choide-select. 4. Trimming Part II. No need to worry much about the brisket being aerodynamic. 5. Separation. Separate the point from the flat AND then put each one in a separate sous vide bag 6. Burnt Ends. Dice up the point when you take it off the smoker at 160 degrees, add bbq sauce/seasoning, place in sous vide bag, and after your 18 hours of sous vide'ing, place in oven for 10-15 minutes at lowest setting to tack the sauce on. Again, GREAT VIDEO. Amazing Channel. Thank you as always, David/
Results: for some reason the flavor was bland. The texture was good but the fat was not rendered completely. I think it would have if I took it to 190° with 16+ hours long hold in oven. Not going to do it again. I will go back to the 190° and long hold. Interestingly, I ate it for lunch two days later and the smoke flavor and overall taste went from ok to better. I have noticed that with ribs and pulled pork- tastes better. I need to test this out.
So, what if you do the same with ribs? 3 hours smoke, 2 hours wrap, 1 hour bark formation? Ofcourse you should cook it for longer but what would happen if you smoke it for quite a few hours on the smoker. Cook it SV until 195 or so. And finish untill 205 back on the smoker? Maybe in a foilboat.
Recently found your channel and have been hooked. Just ordered a sous vide and can't wait to try this! I'm curious if I could smoke, sous vide, ice bath and either keep in fridge for upto a week or freeze and then when I'm ready for it put it on the smoker again to reheat? Will that dry it out?
Could you do a follow up video with trying to smoking after sous vide? I've been able to get a smoke ring this way (on charcoal) and wondered what your thoughts are.
Like to compare that with sous vide the brisket, then ice bath, even refrigerate after ice bath, then smoke the brisket to temp and to bring back some bark.
I have seen several Sous Vide related brisket videos, and every one always says the same thing. They mention the "Beefieness". I swear they use the same word. I sous vide a lot, but never a brisket. Makes me want to give it a go.
Visited Galveston, TX for Christmas. Looking for a prime brisket to smoke, the butcher said, “You must like fat. That’s gross.” I couldn’t find a prime brisket on the whole island. Videos with select briskets rule! Thanks
Hey!! So I commented on you last video about the select grade brisket rest and how it makes it worse. Since you got great results with this, would you suggest this method for cooking select brisket vs just resting in an oven which would dry it out. Thank YOU
You lost me when I saw you cooking Sous Vide with the top half sticking out of the water. The entire cut needs to be submerged in water to cook properly throughout the entire cut.
@@BenUnkle it went good overall, but I prefer the smokiness and the bark of doing it on the grill only. The brisket tasted good and made good sandwich meat.
Tried this method and followed the timing / temps exactly but came out with something the resembled boot leather. Sooo disappointed to serve this to my guests. The only difference was that mine was quite a fatty Aberdeen Angus brisket and the temperatures simply weren't high enough to break down the fat so it was very tough. It was only eatable after slicing very thinly. Can you suggest how I should have cooked this joint?
Great video, also check out Sous Vide Everything UA-cam channels, he's done experiments with sous vide brisket at multiple different temps to show what's good and bad, but this is definitely gonna be my next try on my next brisket
Thanks. Did a major mistake. I didn’t check to see if my vacuum bags were wide enough and after I smoked it to 160° I had to slice it in half and sous vide it in 2 bags. Oops. Hopefully it will still turn out.
"The Obi-Wan of BB--Q, like the guy in Star Trek"...I love it! Great video! How do you determine how long to keep your brisket in the Sous Vide bath? I assume there is a formulaic method around the weight of the brisket, but it seems tough to find anything definitive.
I want to try this, do you think 155 degrees for 36hr for a 15-17 pound brisket. then hit it with a sous vide torch will work. My smoker is broken. (So no smoker) Or any other ideas. Thanks
I hate youtube..lol...it did not show my question. What temp did you set you grill to? that is my question. I am going to sous vide it at 155. However you never say in your video what temp are you setting you grill to. No one does. I know you said to being the internal temp of the brisket to 155 but what temp are you setting your grill to when smoking it?
I've cooked 3 Walmart select grade briskets using this method. 4 to 5 hours smoke followed by 24 to 26 hours in the sous vide at 155 degrees. Letting the brisket come down in temp in the water bath with sous vide machine turned off and the lid of the bath removed helps some of those juices to reabsorb. Approx 165 to 175. All 3 results have been absolutely amazing. Even had a guest that claimed it was the best best brisket of his life. Don't forget to save the juices from the vac bag.
@@gregwilliams2066 Sorry I meant 24 to 26 hours. The Brisket will definitely be done at 24 hours. Try and pick out the most floppy brisket as they tend to end up the most moist.
Hi. First thing I'd like to say is that I've watched a lot of Your videos and they are all very helpful so massive thank You for that. I'm a beginner at smoking but profesional chef so when my old boss asked me if I can do black from outside brisket it got me curious and I found out You cannot unless You do it texas style from smoker... So being one curious mf I got myself a cheap offset smoker :D I did (or screwed up I'd say) 2 briskets so far (friends said the taste is amazing but i found problems with texture - one was undercooked one was rested in too high temp so was a little over... Thirds time a charm I guess). I live in UK so nobody does this type of food so I'm learning by trying. I know what i f*cked up in each so hopefully it gets better :) But now my question is. After a while how do You think that method works? How's the smokiness You'd say I think You are still doing the briskets the traditional way looking at videos You post. So what do You think about this? I've got anova sv so can use this (btw do You have a video showing Yours sv cooler building used in Your videos?). I'm also thinking about getting campchef woodwind pro to get kinda inbetween the benefits of proper smoked flavour and not having to look after it so much. Any thoughts on that will be highly appreciated aswell. Again thank You and looking forward to more of Your videos :)
@@SmokeTrailsBBQ Thanks! I have a choice brisket in the fridge right now that I'm planning to smoke tomorrow. I've been thinking about trying this method. Except maybe taking up to 170 or so, before pulling from the smoker.
update: I pulled brisket at 162 in the thin part of the flat i think point was 150 ish. Wasn't sure on what to go off of. Im using a 10lb angus flat and its now in the Sous-vide till about 4pm tomorrow. I put it in after a 6 hour smoke at 2 pm east. Why am i typing this to no one? Got me!! Thanks for the recipe!
@@AntsBBQCookout Walmart probably carries Select briskets. That is where Harry Soo had been getting them to experiment with Select briskets. They are good for experimentatiion purposes only, as Prime Brisket at Costcco is only $3.99/lb. Select at Walmart is probably only marginally cheaper.
I had added smoked tallow or lard on the bottom side of the brisket before. I do it when the fat is in solid state so it does not get sucked out during vacuuming. Tallow is overrated. The fat does not penetrate the meat, and it mellows out the flavor of the bark. You may pour it at the end to give the bark a sheen and prevent the slices from oxidation. Chuds bbq just made a video talking about it, Texacana had been another consistent voice on the topic.
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I followed this Smoke Trails BBQ recipe today for my July 4th brisket. Took it up to 160 then into the sous vide bath. However, I kept mine at 155 degrees for around 24 hours before reducing to 150 for about another 3 hours. It turned out amazing, used the flame thrower for bark at the end. Great job laying this! Easy to understand and follow!
Wow thanks for the tip mate
Why the tapering off in temp?
@@Hungryjonsplace, honestly, after having it in the bath for 24 hours it was ready to eat. Our dinner was pushed back, and my thought process is 150 is a good “resting” temperature. It was by far the best brisket I’ve ever cooked. But I don’t know if stepping down had anything to do with the results. Good luck to you friend
I've done it this way but the major drawback is loss of bark due to the wet cooking environment. Something to try is when you get to the portion where you sous vide, foil boat it with tallow in the boat. Slow cook it in your oven at 180° until done (I've gone for 14 hours with no ill effects). Benefit of this approach is the preservation of the bark, further rendering of fat/collagen with dry heat, and confit of the meat to improve moisture and tenderness. My go-to approach if I have the time.
just don't use convection like I did.. pulls away all the moisture
That brisket rap you did was iconic.
Thanks AL!
You could do a quick broil on top to crisp it up. If the brisket is small enough, I'll toss it in my Beefer real quick when I do this method. Crisps up so fast the internal doesn't budge for the most part
Awesome experiment! What do you think about after sous-viding, putting it back on the smoker/oven at a higher temperature for a short while to crisp back up the bark?
I actually gave this a try, brought it to 160internal in the smoker, 20 hours sous vide 155, and then like an hour ish on the smoker to finish, it was incredible, probably the only way I will do brisket from here on out
In process now. Smoked to 165 and in sousvide at 155 now. Think 20 hrs or 24 is better in sousvide, or 20 hrs and then pellet smoke it at 225 for an hour de best?
Actively smoking a brisket right now to use this method. I’ve only use the sous vide for pulled pork and it came out fantastic. Looking forward to this one. Hopefully it turns out I have a party of nine coming tomorrow for Christmas. BTW, love all your videos and the experiments keep up the great work I’ve seen most of them more than once. Definitely going to donate to the cause.
When he tasted the brisket for the first time, I love it. Starts out where I can see him thinking about the flavor and gathering signals from taste buds to the beginning of a half smile to an all-out grin. Loved it! So funny. Well done
This video popped up on my recommends, but figured id add the way I've been cooking cheaper briskets since im on lion diet, i pickup these cheaper select grade briskets on sale often, then i grind it up into ground beef in my grinder, then i stick it in vacuum bags in my chamber vacuum sealer with a small chunk of butter, then i have a wood box i built that i stick the vaccum bags of ground beef into and i press the ground beef into very flat slabs of ground brisket meat. The pressing of the bags makes the ground meat bind into a tighter version of a meat loaf. Then when i sous vide the pressed 2lb flats of brisket meat for 2 hours, i am able to slice it up like a regular brisket slices since its so tightly pressed together and it falls apart in your mouth because it was mechanically ground previously already, but has the very beef flavor of brisket combined with the butter fat flavor. its a unique outcome and i enjoy it a lot over spending over a day cooking the brisket itself, plus the 2lb slabs are in smaller portions so i can freeze it easier raw. The slices almost remind me of brisket jerky in a way.
That's such a crazy way to cook brisket. I want to try it!
I just finished a choice grade 12 pounder using this method on my 1290 pellet grill using cherry wood then 20 hours in my sous vide and it was my best ever, thanks!
What temp did you cook on the smoker and for how long?
I am going to cook one on my pellet grill this week. I am bringing it for the day after thanksgiving dinner. So I plan on using the sous vide at 155F for 20 hours to reheat and finish the cook.
I have also increased my pellet grills stack with a 36” long double wall gas pipe to improve the air flow. And added felt seals around the door.
Great idea!
Gerald, how did it turn out?
I just sliced into a brisket that I cooked this way (smoked 7 hours, sous vide 20 hours at 155). It is the best brisket I ever made and I believe it is the best brisket I have ever tasted. I am SO pleased. I have struggled with brisket for years, some decent, some awful, but none like this one. THANK YOU MR. SMOKE TRAILS!! (PS: I used Prime because that's all they had. Will try with Choice or Select next time.)
What temp was it after the 7 hours?
@@gregwilliams2066 160. I think anything between 150 to 170 would work. I have done a second one this way, also delicious. I think the 20 hours in the sous vide does most of the tenderizing, and the main point of the hours in the smoker is to get smoke on it and bark.
Do you think bringing IT to 175-180 and then SV for 12 hours at 155 would work. FYI, this video was fantastic ! I have been cooking them to 150 then SV at 155 for 20-24 hours and they are really good but would like to be able to cook day before in smoker, let cool down, put in SV bag then SV the next day for 12 hours. Thanks
Hi Eric, yes I think you could push it to a higher temp to get some better bark before SV.
@@SmokeTrailsBBQ Thank You for your response. Your honesty and approach in your videos are really refreshing. How do I join your Patreon page ?
Works well with all grades. Would recommend going even longer on the smoker to build up the bark a little more. Then finish sous vide and serve the next day anytime. Chud did a video using sous as a method to do a long rest. Now my go to method. Super easy and always comes out perfect. Also best way to reheat
The purpose of the experment was not to go longer and beyond 160 F, to see how the juiciness and texture turn out. One can always crisp up the bark at a low broiler setting in an oven for some ten minutes or so, just before serving. I had been cooking briskets fully in the pit, and holding in sous vide just like you had been doing, but I crisp up the bark at the end.
I could always crisp up on charcoal, by throwing pieces of fat on the coals in order to generate some fat smoke. Perhaps even throw cut pieces of onions over the coals, a tip I'd picked up from Malcom Reed.
I need a larger sous vide machine to try this … great job
Jon lajoie would be proud bruh 😎. Great content as always!
I’ve tried this method a few times but instead of taking the brisket at 165 and putting it into the Sous vide @155 I take the brisket all the way to 204f And then putting it into the Sous vide @ 155f For a 12 hour rest. Turns out amazing every time. I get the amazing smoke flavour and tenderness and juiciness that makes brisket so famous. But I’m willing to try and take it off at 180 and then using again the sous vide Method to let it rest for 15+ hours, I think you might be onto something.
Thanks Brian I'd be interested to know how it compares
I am very excited to try it out definitely doing it with my next brisket. Let you know how it turns out
Did you try the other method and compare yet?
Hello, love this video, I have a question, after smoking, do you let the meat cool down before vacuum sealing?
you just dont want the meat to be above the off gas temp of the plastic
QQ- You talked a lot about the texture of the meat, but how was the smokiness? Did it get enough bark with the shorter smoke time? Did the Sous vide wash any of it away?
Would love to know, I'm going to try this asap!
Yeah, on another channel they smoked it for 2 hrs then Sous Vide and he said the smokiness penetrated through the entire brisket during the Sous Vide instead of the normal smokiness just around the outside in the ring area. He went on to say “ it was too smoky “ and recommended just 1 hour smoke time. 🤷♂️🤷♂️🤷♂️
@@maxcrit3481 who was that?? Sounds like guga.
@@davidw7531 Sous Vide Everything’s channel
So is there anything that you would change about time on the smoker or in the Sous Vide? Or on the temp of the Sous Vide?
This is the video I had been waiting for!!!! In fact, I was planning to cook a Prime brisket for July 4th, using this method, putting it in Sous Vide when brisket reaches to around 160 F, however I was undecided of the Sous Vide temperature setting. I had been driven to the idea, by several of your experiments that you tried to cook the brisket to a lower temperature in order to maintain the meat moisture. Guga has a video smoking for 3 hrs, then 62 hrs Sous Vide at 140 F. However, taking it to 160 F, I can see the yellow rendered fat cap on your brisket. Plus you've achieved a better smoke flavor and bark. You had been heading towards the concept of lower temperatures, it had not occured to me that you had interest in sous vide. This could be the ideal way to cook and
hold briskets, even in commercial settings! Almost full proof and yielding consistent results. A pitmaster who had worked at Franklin's stated that only 20% of the brisket came out cooked properly. I will double bag the brisket just in case. One thing I am not sure of, how much of the moisture loss that you mention is water, and how much is
fat? If you do Wagyu or Prime Brisket video with this method, it may be worth weighing, before and after, such as you had done on a previous video. Sorry for the long comment, but this may
be by far the best way to cook a brisket.
155 for 24 hours has been perfect for the 3 select grade briskets I've done. I would probably reduce temp to 150 for wagyu. I've done SRF wagyu briskets for approximately 4.5 to 5 hours in smoke then wrap in butcher paper and finish in oven at 300 until probe tender followed by a rest in a cooler for several hours prior to serving with amazing results.
Did a brisket flat a few days ago and you are on to something. I smoked it to 160° and then sous vide at 155° for 24 hrs. Much juicier and does have the texture of a prime rib (you are right). I just need a better vacuum sealer and it being wider. Thanks for the video. You are the brisket man.
Buddy, thanks.. I'm trying this exact recipe for new year.. would you recommend?
Deos it work also with choice grade briskets? I've a weber kettle and a sous vide device. I was thinking of smoking it in the kettle and then resting it with sous vide
Yes!
What temp did you smoke the brisket at? I heard low and slow to an internal temp of 160 but I did not hear what temp to set the smoker to. Also how long did it take you to get to the 160?
Nice! “Dad Life” song…..love it!
sous vide then oven for a couple hours works well too, to render the fat even more and bark it up. For me, SV is great for the flat, but with the point I like the fat fully rendered inside
This was an easy sub for me. Barbecue. Science. Kenji. Dad jokes. General shenanigans. The perfect blend.
You must have already done this video several days ago - on your last video I asked you to sous vide the rest --and BAM --here it is. I'm 40 miles below Austin - and I refer my friends to you as the North Texas Smoker. I'm 72 and have been around Deep South Texas Ranches smoking/barbecue since my teens. How about working on sides occasionally - ya gotta try Anasazi beans - they cook in 1/2 time - have 1/2 the flatulence power - a sweeter flavor - just all around better.
GREAT VIDEO!
Top of Dome Thoughts:
1. Wagyu Beef Tallow. Add some to the Sous Vide Bag, especially the "select" grade.
2. 145 Degrees. Use the Sous Vide to bring the brisket down to 145 degrees which is the slicing temperature. Feel free to suggest another slicing temperature for me.
3. Trimming. Adjust the trim you give the brisket, based on its grade. Keep extra fat on it as your friend as you move down the line of briskets - prime-choide-select.
4. Trimming Part II. No need to worry much about the brisket being aerodynamic.
5. Separation. Separate the point from the flat AND then put each one in a separate sous vide bag
6. Burnt Ends. Dice up the point when you take it off the smoker at 160 degrees, add bbq sauce/seasoning, place in sous vide bag, and after your 18 hours of sous vide'ing, place in oven for 10-15 minutes at lowest setting to tack the sauce on.
Again, GREAT VIDEO. Amazing Channel.
Thank you as always,
David/
I did similar but smoke to 165, sousvide to 204f and held it there for 6 hours. Very good
OK, gotta say the lyrics and the vid in your jam was good brother! Cool content the way you put it together.
Thanks man!
I'm saving this video, I wasn't paying as much attention as I should have, but your rave review at the end is enough to win me over
In line with what you did, folks on Reddit suggested 12 hours at 175f, followed by smoking to temp, followed by a long rest (toaster or wrapped warm).
Finally got around to doing a prime brisket like this. Excited to see how it turns out.
I did a half brisket with point and flat together.
Results: for some reason the flavor was bland. The texture was good but the fat was not rendered completely. I think it would have if I took it to 190° with 16+ hours long hold in oven. Not going to do it again. I will go back to the 190° and long hold. Interestingly, I ate it for lunch two days later and the smoke flavor and overall taste went from ok to better. I have noticed that with ribs and pulled pork- tastes better. I need to test this out.
Would adding some talo into the plastic with the brisket be a good idea?
I'd love to see this method with choice and prime!
Great video. Would love to see this on other better grades of brisket as well.
So, what if you do the same with ribs? 3 hours smoke, 2 hours wrap, 1 hour bark formation? Ofcourse you should cook it for longer but what would happen if you smoke it for quite a few hours on the smoker. Cook it SV until 195 or so. And finish untill 205 back on the smoker? Maybe in a foilboat.
Recently found your channel and have been hooked. Just ordered a sous vide and can't wait to try this! I'm curious if I could smoke, sous vide, ice bath and either keep in fridge for upto a week or freeze and then when I'm ready for it put it on the smoker again to reheat? Will that dry it out?
Steve any chance you could answer the above? Forgot I asked this until I just happen to come across it recently.
Could you do a follow up video with trying to smoking after sous vide? I've been able to get a smoke ring this way (on charcoal) and wondered what your thoughts are.
Easily the best brisket *wrap* I've ever heard. Haters will say you butchered it but I thought you brought the smoke.
Like to compare that with sous vide the brisket, then ice bath, even refrigerate after ice bath, then smoke the brisket to temp and to bring back some bark.
Can the brisket be sous vide first and then smoked at the end? What could be expected with that method?
Great video! I’d be interested to see the results with a prime grade brisket.
Gonna try this method this weekend with a choice brisket. Thanks.
Really looking forward to your mixtape release
I think ultrasonic sous vide will be a thing of the future
What if let it create more bark then compensate with tallow on the vacuum seal? Just a thought
Great video! Will a 12" wide vacuum bag roll work for a 14 - 16lb brisket?
Yes
Thanks Steve! I really appreciate your reply, particularly on Christmas Day. Thanks again and Merry Christmas!!!
That was a helluva verse you dropped there man
Yes!
top effort on this video - very informative and fun. Exactly what i was looking for
I have seen several Sous Vide related brisket videos, and every one always says the same thing. They mention the "Beefieness". I swear they use the same word. I sous vide a lot, but never a brisket. Makes me want to give it a go.
You should get a sous vide container with an insulator and a lid...Keeps temps more consistent.
Visited Galveston, TX for Christmas. Looking for a prime brisket to smoke, the butcher said, “You must like fat. That’s gross.” I couldn’t find a prime brisket on the whole island. Videos with select briskets rule! Thanks
@@CoolJay77 nope. Wasn’t pulling my leg. Everyone knows Costco and Sam’s has brisket. Plus neither one of those stores are on the island.
Thanks!
Wow thank you dude!
would sous vide ing it for 2 days hurt it at all? im preparing 6 prime briskets doing this technique tomorrow but they arent needed until tues
Smoking requires cold meat. If you sous vide then refrigerate, then smoke, it will work better. You'll get both tenderness and bark.
Hey!! So I commented on you last video about the select grade brisket rest and how it makes it worse. Since you got great results with this, would you suggest this method for cooking select brisket vs just resting in an oven which would dry it out. Thank YOU
Yes if you have a sous vide this is the way to go for select grade
@@SmokeTrailsBBQ YOURE THE MAN, I really appreciate you ting the time to respond!! Ill ship some brisket from Jersey up north to ya! thanks
@@josephstulec8247 lol! Thanks Joseph. Let me know how it turns out!
You lost me when I saw you cooking Sous Vide with the top half sticking out of the water. The entire cut needs to be submerged in water to cook properly throughout the entire cut.
Any tips on how to reheat brisket via souz vide?
What is low and slow? 🤔 What temperature is inside the smoker?
Low and slow temp! 225 to 275
Have you sou vided first and then put on the smoker? What was better?
No but the feedback I've received from those who did it that way is that it's not very good. Smoking first seems to be the way to go.
*Guga has entered the chat*
Just got a sous vide set and will be cooking a brisket flat this way. Will probably try the point in the future as well.
Thank you for the video!
How did it go?
@@BenUnkle it went good overall, but I prefer the smokiness and the bark of doing it on the grill only.
The brisket tasted good and made good sandwich meat.
Jiggle jiggle remix was legendary. :) Interesting experiment! What if you tried this with a prime grade brisket??
Do you have a recommendation on where to buy brisket in Calgary? I’ve used Bonton quite a bit, but they’re a bit pricey….
Very cool experiment! Will definitely try soon
Tried this method and followed the timing / temps exactly but came out with something the resembled boot leather. Sooo disappointed to serve this to my guests.
The only difference was that mine was quite a fatty Aberdeen Angus brisket and the temperatures simply weren't high enough to break down the fat so it was very tough. It was only eatable after slicing very thinly. Can you suggest how I should have cooked this joint?
Thanks again. When you poke at it and say "fat perfectly rendered" how do you determine that? How does your poking tell you that? Thanks!
When you press on it it will stay down. It won't be bouncy and rubbery
Not sure if I missed this in the video... Do you need to let the brisket come down in temp at all before throwing in the sous vide?
Yeah, you should, let it come down to match sous vide temp, I did it once without and I wasn't pleased with the results.
What temp did you smoke it at? The video doesn’t say.
Great video, also check out Sous Vide Everything UA-cam channels, he's done experiments with sous vide brisket at multiple different temps to show what's good and bad, but this is definitely gonna be my next try on my next brisket
Doing a brisket flat. Smoked first for 3 hours and now going to sous vide it at 155°. How long do you think? I have been told 36 hours.
24 to 36 hours. I think you'll be good with 24
Thanks. Did a major mistake. I didn’t check to see if my vacuum bags were wide enough and after I smoked it to 160° I had to slice it in half and sous vide it in 2 bags. Oops. Hopefully it will still turn out.
@@jonbuettner270 I'm sure it will be fine!
what was temp of brisket when first pulled from sous vide?
wouldnt you smoke 2nd to bring meat to higher temp?
Really you can do it either way. There's pros and cons each way.
Thanks for a great video. I'll have to give it a try. Love your channel.
"The Obi-Wan of BB--Q, like the guy in Star Trek"...I love it! Great video! How do you determine how long to keep your brisket in the Sous Vide bath? I assume there is a formulaic method around the weight of the brisket, but it seems tough to find anything definitive.
Star Wars?
Star Search
Awesome tender brisket and very juicy. As soon as I can get a good deal on a brisket I'll be doing one.
Very nice. You should try a prime brisket sous vide and compare them.
Why don't you post your times/temps in the video description? Still plenty of room for all your affiliate links...
So we are pay attention to the entire video/process.
Smoke low till 160 internal (approx 8 hrs)
Sous Vide at 155 for 19 hours
What temp is low?
I want to try this, do you think 155 degrees for 36hr for a 15-17 pound brisket. then hit it with a sous vide torch will work. My smoker is broken. (So no smoker)
Or any other ideas.
Thanks
Check out Chefsteps "smokerless smoked brisket"
I am going to sous-vide mine for about 3 days.
Awesome!
I hate youtube..lol...it did not show my question. What temp did you set you grill to? that is my question. I am going to sous vide it at 155. However you never say in your video what temp are you setting you grill to. No one does. I know you said to being the internal temp of the brisket to 155 but what temp are you setting your grill to when smoking it?
I've cooked 3 Walmart select grade briskets using this method. 4 to 5 hours smoke followed by 24 to 26 hours in the sous vide at 155 degrees. Letting the brisket come down in temp in the water bath with sous vide machine turned off and the lid of the bath removed helps some of those juices to reabsorb. Approx 165 to 175. All 3 results have been absolutely amazing. Even had a guest that claimed it was the best best brisket of his life. Don't forget to save the juices from the vac bag.
What temp did you take it off before putting in sous vide?
@@gregwilliams2066 Around 160 to 168. I was more concerned with color/bark those happen to be the ranges of the 3 temps.
Thanks. To know when it's done, do you just probe for tenderness? Big range of 24 -36 hours
@@gregwilliams2066 Sorry I meant 24 to 26 hours. The Brisket will definitely be done at 24 hours. Try and pick out the most floppy brisket as they tend to end up the most moist.
@@wcneathery3100 perfect. Normally just do small flats. I would assume a corned beef pastrami be same way
GAME CHANGER MAYO AS A BASE TO PUT SPICES ON..... TRUST ME ITS AMAZING.. PLEASE TRY IT OUT YALL.....
Great vid and awesome rap!!!!
The song was epic. 🤣👌
May I have the recipie for the dry rub? :)
Brilliant. I love this. Regards
Just had to say, one of the top three brisket videos I’ve ever seen thank you but to quote your children in the future please don’t sing😩
Not afraid to screw things up but I’m happy to learn from pioneering dudes like yourself.
Hi. First thing I'd like to say is that I've watched a lot of Your videos and they are all very helpful so massive thank You for that. I'm a beginner at smoking but profesional chef so when my old boss asked me if I can do black from outside brisket it got me curious and I found out You cannot unless You do it texas style from smoker... So being one curious mf I got myself a cheap offset smoker :D
I did (or screwed up I'd say) 2 briskets so far (friends said the taste is amazing but i found problems with texture - one was undercooked one was rested in too high temp so was a little over... Thirds time a charm I guess). I live in UK so nobody does this type of food so I'm learning by trying. I know what i f*cked up in each so hopefully it gets better :)
But now my question is. After a while how do You think that method works? How's the smokiness You'd say I think You are still doing the briskets the traditional way looking at videos You post. So what do You think about this? I've got anova sv so can use this (btw do You have a video showing Yours sv cooler building used in Your videos?).
I'm also thinking about getting campchef woodwind pro to get kinda inbetween the benefits of proper smoked flavour and not having to look after it so much.
Any thoughts on that will be highly appreciated aswell.
Again thank You and looking forward to more of Your videos :)
Love the song that was awesome
If you released that song I would buy it
Have you tried this method with a higher grade of brisket? Just curious.
Nope, only select and choice
@@SmokeTrailsBBQ Thanks! I have a choice brisket in the fridge right now that I'm planning to smoke tomorrow. I've been thinking about trying this method. Except maybe taking up to 170 or so, before pulling from the smoker.
Singing that rap as I do this recipe exactly using my Yoder pellet grill. Ill report back!
update: I pulled brisket at 162 in the thin part of the flat i think point was 150 ish. Wasn't sure on what to go off of. Im using a 10lb angus flat and its now in the Sous-vide till about 4pm tomorrow. I put it in after a 6 hour smoke at 2 pm east. Why am i typing this to no one? Got me!! Thanks for the recipe!
Has aanyone sous vide first and then finish with smoke? Curios of results and comparisons
Comin strong with the bars!!!
Nice video's! gunna buy me one soon, been lookin at'em
I don't think I've ever seen a select brisket at any store I've been to 😅
Probably because they grind it all into dog food where you live. In Canada they're still legally allowed to sell it to us.
@@SmokeTrailsBBQ wow RIP man, I'm sorry 😰
@@AntsBBQCookout Walmart probably carries Select briskets. That is where Harry Soo had been getting them to experiment with Select briskets.
They are good for experimentatiion purposes only, as Prime Brisket at Costcco is only $3.99/lb. Select at Walmart is probably only marginally cheaper.
@@CoolJay77 this is Costco price in Canada?? 🙏
@@Emivioricomex These are in US Dollars in Southern California and perhaps most states in USA.
Wondering if you could do the same method but add beef tallow to the sous vide bag?
I had added smoked tallow or lard on the bottom side of the brisket before. I do it when the fat is in solid state so it does not get sucked out during vacuuming.
Tallow is overrated. The fat does not penetrate the meat, and it mellows out the flavor of the bark. You may pour it at the end to give the bark a sheen and prevent
the slices from oxidation. Chuds bbq just made a video talking about it, Texacana had been another consistent voice on the topic.
@@CoolJay77 You are definitely a valuable contributor in the comment section of this area of the brisket interwebs. Appreciated.
@@WheretheJones Thanks