I've done brisket flats in the sous vide. 131 for 36 hours. No seasoning for the sous vide. I then insert a temperature probe and place it in the freezer (unwrapped) until frozen solid. Fire up the roughneck smoker for 3 to 325 and then apply a binder and salt pepper garlic. Drop it on the smoker until it reaches 120°F internal. It's takes two to three hours on the smoker. I use oak for the beef. Rest and serve. They are really tender and have a meat flavor, not pot roasty at all.
I have smoked a brisket until it hit 140 and then sous vided it for 28 hours and it was scrumptious! I've done the same with a chuck steak and it works so well too.
I've been doing that type of cooking for i er 10 years now. I made a rare brisket that was to die for. I switched from 72 to 48 hour's. It works. Welcome aboard.
I've done this many times with chuck roast. I'll season/dry brine over night, then smoke for an hour or 2 @225, my pellet smoker won't go any lower than that. Then sous vide 2 days @ 134F. Last step is to sear like a steak, I have a searing station on my BBQ that gets up to 1,800F and only takes a couple minutes usually flipping every 20 seconds. I look forward to this as much as I do prime rib eye. I feel like the chuck has more flavor than the rib eye but not quite as tender, but very close. It's definitely worth the wait. I think I'll try it on some beef back ribs like you did here, I think they taste just as good as the Dino/plate ribs but much less expensive. If going a full 3 days probably don't need 140F, the 134F I use with chuck should do the trick. I hope this catches on because it does have some unbelievable flavor.
Call your buddy Guga, I think he has done briskets that way. Lots of videos on UA-cam. Currently 24hrs with 24 to go on beef back ribs. We also bag and freeze all our leftover BBQ. Right out of freezer into a circulator. Always comes out better than any other method of warming up.
Not to ruin the surprise, but yes, smoking a brisket until the bark is set and rendering fat, and then using a sous vide to finish the cook or as a heated rest works, and it's amazing.
I think y'all should offer a sous vide machine and container in the Chud Store. Something big enough to reheat a whole brisket. I can't seem to figure out how to research a good quality sous vide machine, and same deal on the container. Much more convenient to just buy one from the Chud Shop.
48 can stacker cooler from Igloo is the best sous vide container. Once heated up it only takes about 30 watts to keep it at temperature and no water evaporation due to lid. Will fit a decent sized brisket.
Smoked brisket for 3 hours, low and slow for some smoke flavor.. sous vide for 51hrs at 143°. At the same time, I did some pork butts and those went to 160°. 5 butts, 3 briskets... 80 people and sides. Some of the best brisket ever, won't cook it any other way! Used a big cooler, cut a hole in the lid to help hold the heat, and control moisture loss.. still smells like smoke. I'm going to try pastrami next. I'm really curious if i can do a corned beef with the cabbage and potatoes in the bag and not destroy the veggies. Wrapping the potatoes in foil when using a pressure cooker will prevent them from being destroyed if you make a pot roast that way... i wonder if that could work
I always found 72 hours was overkill for cuts like this, but never tried beef ribs specifically. I usually try to hit 36 hours to preserve some texture.
So I'm thinking "What about a brisket?" he immediately brings up brisket like he's here with me watching. Timing was freaky. Also... Yeah you gotta do a brisket now. BBQ Rules state when you find a cool new way to do any kind of beef, always consider the outcome if brisket. Always. Cuz brisket. Damn... I really want brisket.
Excellent video, almost like the hot hold on a brisket without the air oxidizing your meat!.... Just wonder how you came up with the 3 days?.... very cool way to cook.
Great video but after that bark develops, the smell of the ribs is so intoxicating there NO WAY IN HELL I could wait 24 more hours let alone 72. Lol. Thank you, this satisfied my curiosity but after that bark sets I can barely wait the normal time. One question though, will it taco....asking for a friend.😂
Idea for a smoker, one where you can move the firebox away from the smokebox. So you can maintain the fire at the correct temperature and it stays clean, but the temperature in the smokebox can be lower.
I can't wait for the inevitable Sous Vide Everything crossover XD
“And only took 3 days” 🤣
😌
"there's a snake in my butt!" 😂 Thanks for making me spit out my coffee. 🤣
Umm, are ya sure it's a snake? 😅
@@smokinjoeprestwood5889Yes, and it’s a big one 😂
I've done brisket flats in the sous vide. 131 for 36 hours. No seasoning for the sous vide. I then insert a temperature probe and place it in the freezer (unwrapped) until frozen solid. Fire up the roughneck smoker for 3 to 325 and then apply a binder and salt pepper garlic. Drop it on the smoker until it reaches 120°F internal. It's takes two to three hours on the smoker. I use oak for the beef. Rest and serve. They are really tender and have a meat flavor, not pot roasty at all.
As Guga would say, "which is nice because it gives me time for some delicious sides." 🎉.
medium rare brisket ??comin up!!!!!! yes please
I have smoked a brisket until it hit 140 and then sous vided it for 28 hours and it was scrumptious! I've done the same with a chuck steak and it works so well too.
The "snake in my butt" caught me completely off guard! Laughed out loud!! Love your content. By far my favorite BBQ channel.
I've been doing that type of cooking for i er 10 years now. I made a rare brisket that was to die for. I switched from 72 to 48 hour's. It works. Welcome aboard.
I've done this many times with chuck roast. I'll season/dry brine over night, then smoke for an hour or 2 @225, my pellet smoker won't go any lower than that. Then sous vide 2 days @ 134F. Last step is to sear like a steak, I have a searing station on my BBQ that gets up to 1,800F and only takes a couple minutes usually flipping every 20 seconds. I look forward to this as much as I do prime rib eye. I feel like the chuck has more flavor than the rib eye but not quite as tender, but very close. It's definitely worth the wait. I think I'll try it on some beef back ribs like you did here, I think they taste just as good as the Dino/plate ribs but much less expensive. If going a full 3 days probably don't need 140F, the 134F I use with chuck should do the trick. I hope this catches on because it does have some unbelievable flavor.
Call your buddy Guga, I think he has done briskets that way. Lots of videos on UA-cam. Currently 24hrs with 24 to go on beef back ribs. We also bag and freeze all our leftover BBQ. Right out of freezer into a circulator. Always comes out better than any other method of warming up.
steaming works just as well if you don't have a immersion cooker.
Not to ruin the surprise, but yes, smoking a brisket until the bark is set and rendering fat, and then using a sous vide to finish the cook or as a heated rest works, and it's amazing.
I think y'all should offer a sous vide machine and container in the Chud Store. Something big enough to reheat a whole brisket. I can't seem to figure out how to research a good quality sous vide machine, and same deal on the container. Much more convenient to just buy one from the Chud Shop.
48 can stacker cooler from Igloo is the best sous vide container. Once heated up it only takes about 30 watts to keep it at temperature and no water evaporation due to lid. Will fit a decent sized brisket.
I like to do this with my briskets as they can be unforgiving on the pit.
Smoke + Sous Vide is the winning combo.
Every time I see the boot snake gag, I smile. Then I comment. BBQ rattlesnake!!!
I do Chuck roast exactly the same! So good!
Three words: SOUS VIDE BRISKET! Cheers!
Slices of that on a beefy ramen would be 🔥
Guga is going to be so proud of you!! Amazing.
Next time before slicing, put it on your Chud Box and put a sear on it
been wanting to do this! can’t wait for christmas
Smoked brisket for 3 hours, low and slow for some smoke flavor.. sous vide for 51hrs at 143°. At the same time, I did some pork butts and those went to 160°. 5 butts, 3 briskets... 80 people and sides. Some of the best brisket ever, won't cook it any other way!
Used a big cooler, cut a hole in the lid to help hold the heat, and control moisture loss.. still smells like smoke.
I'm going to try pastrami next. I'm really curious if i can do a corned beef with the cabbage and potatoes in the bag and not destroy the veggies.
Wrapping the potatoes in foil when using a pressure cooker will prevent them from being destroyed if you make a pot roast that way... i wonder if that could work
I've done a smoked brisket in a sous vide for 3 days, and I can confirm it comes out great.
Was expecting you to do the Guga 'but watch this' move to get some crust on that. Been a while since I've done this. Confirmed it is fan-taste-ic 💯
Done this with ribs and brisket. Next try the same thing with pastrami ribs !!
less than an hour gang
I always found 72 hours was overkill for cuts like this, but never tried beef ribs specifically.
I usually try to hit 36 hours to preserve some texture.
Super interesting! Would love to try this.
So I'm thinking "What about a brisket?" he immediately brings up brisket like he's here with me watching. Timing was freaky. Also... Yeah you gotta do a brisket now. BBQ Rules state when you find a cool new way to do any kind of beef, always consider the outcome if brisket. Always. Cuz brisket. Damn... I really want brisket.
The experiment to test how long to cook sounds like something to partner with Guga for.
Can you do a trimmed vs untrimmed brisket blind taste test see if the trim actually matters as much as we all think it does?
Of course Sous Vide Everything (Guga) did it 7 years ago. No pre smoke but he cooked them at 150 for 38 hours. Seared them after.
I do this with a chuckeye roast… only 24 hrs…. Gigantic steak…. SOOO GOOD. I’m doing this right here tho ❤❤❤
The timing of the vid!! Wild
Would be awesome to try this with a chuck roast.
Plenty of UA-cam videos for sous vide chuck roast. 👍🏼
@@pirogue6565 smoked then sous vide chuck roasts?
@@excusemefloyou caught me there…haven’t seen any that were cold smoked first.
I have been doing this for years... My channel is dedicated to sous vide and bbq...
Brisket is a must 😊
you gotta do the Brisket!!!!!!!!!!!!!
Excellent video, almost like the hot hold on a brisket without the air oxidizing your meat!.... Just wonder how you came up with the 3 days?.... very cool way to cook.
Please please please do a brisket!!!
Even for sandwiches, that beef would be epic. Mashed potatoes, and asparagus would also be good with those ribs. Cheers, Bradley! 👍👍✌️
Ok, now I have to see if this will work on a brisket. Imagine, if you will, the equivalent of a 14lb smoked steak roast. This is the twilight zone.
Same process with the brisket!!!
Love to see you do a Sous vid brisket…please
how does your RFX preform? Is it as good as the reviews? How does the Raido Frequency work?
No need to guess...yes, the brisket will be tender😅😅
How many quart sous vide container would you recommend for a full beef brisket? Thanks
I miss HEB. Can we get one in Mississippi 😂
Yes please 🙏
How did you come up with the length of 2 days in the water? Trial and error?
holy cow...nice pun!
For the algorithms bay bay!!!
Shout out San Angelo!
Chub...You are a Baaaaaad Man!!!!!!!
Well... I know what I'm doing now this weekend.
Great looking rib !!!
Will make a trial definitly
what was the temp for SV?please and thank you😁
Ok, now you're blowing my mind. I'm not sure what to do with this new information 😵
First, i guess it is to get a sous vide 😂
Great video! Thanks for sharing.
I am gonna make this.
1:49 poor guy only has prime beef ribs. Bro, I have a hard time finding *any* beef ribs, much less prime ones
🤤🤤🤤
I need this!!!!!!!!!
I can’t wait to try it. You 🤘
Going to the butcher pretty soon
Didn't Guga do a sous vide brisket?
I'm surprised you didn't go at 130 in the bath.
So is that the key to Prime Rib ? I wonder if the restaurants do this for Prime Rib.
Great video but after that bark develops, the smell of the ribs is so intoxicating there NO WAY IN HELL I could wait 24 more hours let alone 72. Lol. Thank you, this satisfied my curiosity but after that bark sets I can barely wait the normal time. One question though, will it taco....asking for a friend.😂
Chud Day!!!
3 days....ohhh yaaa.. imagine how long it took the cavemen back in the day...lol oh and I'd eat those bad boys all day long. GO CHUD
Idea for a smoker, one where you can move the firebox away from the smokebox. So you can maintain the fire at the correct temperature and it stays clean, but the temperature in the smokebox can be lower.
double bag ribs so they don't tear - never trust one bag
Not in Da Butt!
Brad, thats definitely not barbecue. that's blasphemy.
I wonder what point is enough. 3 days i obviously farto o long to achieve it. Reckon 24 hours would get you the same result. Maybe even less.
The problem is entirely the bag. We can’t “go down to the Chud’s Shop”. So this whole exercise is worthless.
Wow
I’ve never thought about doing a smoked version on this. Seen Weissman 72 hour rib and just always preferred smoked ribs.
1000% trying this.
Why don’t my ribs have that much meat on them. ? I can only find ones with half or more fat.
But what if you did "Pastrami" it ????????
Sous vide is gay french cooking
I’ll guarantee you in Western Pennsylvania right now it’s in the teens. I guarantee you snake won’t be in your butt or in your boot lol
Serious question: Did it give you diarrhea? 3 days in the sous vide seems like a long time.
My cousin said he had a lot of snakes in his butt. He was into dudes tho and they were into him, obviously.
Looks like a lot of unrenderred fat. I dunno if I'd like that.
Three days, I’m out……
@ChudsBbq Bradley I need to try this! Looks so darn good.
Chud Day!!!