I've been doing Wally World Select briskets in my smoker for 5 to 6 hours until 165 to 170 internal temp. Then I double vac bag, then into a 155 sous vide bath for 24 hours. I can say everybrisket I have done this way has been amazing. The internal fat renders without over cooking. Always tender, moist and delicious. The most difficult part of the process is getting the hot brisket into a 11.5" wide bag😁 I have done fattier briskets using this method and I can honestly say they are not as good as the select. I prefer prime and SRF Black grade briskets on the smoker the entire cook with a couple a hour rest in a cooler. Great job on your brisket CJ.
Great video! Beautiful trim on that brisket brother. 💯 I love to smoke a brisket for 2-3 hours and then sous vide it for 36-48 hours at 130 degrees. After sous vide I put it back on the smoker to reset the bark. It produces a beautiful medium rare, super juicy and tender brisket.
Awesome video! I just did the simular method over the weekend, but I used my oven for the long rest. Now I need to buy a large container and try a Sous Vide Rest. Thanks for sharing and making a great video for us sports fans!
Damn it boy! What a perfect trim on that brisket! Nice cook. I’m going to do a 48 hour sous vide brisket at 135 for a medium rare brisket. I’ll smoke it for a 2-3 hours to start at 180 and then a couple more hours of smoke at the end at 275 to set the bark. No need to rest because it sous vide for 48 hours.
Great video bro! I have been doing my briskets the same way as in this video. However after experimenting with different internal temps, I have found that pulling the brisket at 190 f and resting in the sous vide for 16 hours at 155-160 f has yielded a juicy and tender flat. The reason for the 190 f pull is to really develop a dark and delicious bark. When I pulled at 200-205 f, and rested in the sous vide for 16 hours, I found that my flat was somewhat dry. Definitely try it again, the results are great.
Dude… awesome video. One of the best trims I’ve ever seen on a brisket; going to take a look at your trim video too. Been looking at a WSM for the patio so this video couldn’t have come at a better time. Killer brisket!
I guess because I have never vac sealed anything hot this never crossed my mind, I always do a long rest in the oven because I am too cheap to buy a cambro but I never considered the sous vide. One thing I do always do, no matter the protein is cook extra and vac seal it whole once it completely cools, warm it in the sous vide and it is just like it came off the smoker. Great video. 100% gonna give this a go.
wow! very nice. I've been a believer of the long rest for over a year now, been lucky that my oven goes that low for a good rest... but now I am thinking the sous vide might be a game changer . I'll have to get one now. very nice experiment and looking forward to you doing this with a prime.
Nice video!! I’ve rested my last few briskets in my pellet smoker @165. Man they were money!!! I bought a heat max holding box. I can hold 5 briskets at 155 for 10-12 hours easy.
I'm so interested in your Sous Vide experiences, I just yesterday received my Anova. I have rested the briskets in a cambro cooler then set in a lowest setting oven(for me that is 170) till serving for my best experiences. I did not care for the Wagyu that I did for the cost, the prime has been the prefered, and the choice only when I'm putting on a party for my people that never invite me to theirs! LOL!!
I've used my Anova to cook all types of foods and I have not been dissapointed yet DO! I've always wanted to try the long rest in my oven but I thought that 170 was too hot for 10-12 hrs. I also agree that a Prime would be the best candidate for a long sous vide rest. Choice not enough fat and a wagyu could be too much fat
This is an awesome and extremely informative video, can you post the link to where you purchased the vacuum seal bags from? I don't think a brisket will fit into the regular-size bags.
Nice job! Question please: What do you do when the point probes tender but the flat does not? Sometimes it seems to take forever for the flat to get there, and then the point gets crumbly. Thanks! Scott
Good question Scott! Because of the fat content, the point is always going to be 5-7 degrees ahead of the flat. This does does not mean that it's anywhere close to being finished. That fat and collagen still has lots of breaking down to do. Just continue cooking until your flat probes tender. Tenderness trumps temperature when cooking briskets!
Have been cooking SV for almost 7 years and have cooked MANY cuts of meat. Have done one brisket and it was good BUT I want a traditional style. Will smoke such as you have BUT Kenji has a list of result vs time/temp I will go by. My next will be an American Wagyu rib plate for short ribs... 150-155/24. LOVE short ribs... Have fun...
It's more about tenderness than it is about time James. I'd still cook until it reached about 170 and had the color I wanted, then wrap and cook until probe tender.
If you have an electric warmer it's easy to hold at 140F to 150F. Most new electric ovens are able to go to that low temp to hold foods for extended periods. Just keep in mind that the longer you want to hold the brisket, the earlier you should pull it from the pit. Instead of finishing at full probe tenderness, you might want to finish with just a slight bit of probe resistance because it will continue to cook while holding at those low temps.
I don’t unfortunately. If I wanted to serve it at 2pm, I’d have to start at 7pm the day before. I’d have to smoke for 7 hours, rest for 2 then sous vide it at 2am. Can you just sous vide it for 15/16 hours? Just trying to figure the timing out. Or maybe I can use a cooler?
Have you thought about cooking your brisket all the way, letting it cool, then slice and vacuum seal. Just before serving, reheat the entire vacuum sealed package in hot water and serve. I've done that plenty of times with NO loss of quality.
I've been doing Wally World Select briskets in my smoker for 5 to 6 hours until 165 to 170 internal temp. Then I double vac bag, then into a 155 sous vide bath for 24 hours. I can say everybrisket I have done this way has been amazing. The internal fat renders without over cooking. Always tender, moist and delicious. The most difficult part of the process is getting the hot brisket into a 11.5" wide bag😁
I have done fattier briskets using this method and I can honestly say they are not as good as the select. I prefer prime and SRF Black grade briskets on the smoker the entire cook with a couple a hour rest in a cooler.
Great job on your brisket CJ.
That's a great idea for another video WC.... thanks.
24 hrs? Whoooo man!
Once it’s done cooking can you hold before serving? If so, how?
@@adamellistutorials leave it in the sous vide. Won't hurt it to go upto 48 hours. I would adjust the temp down to 145°
I'm just here to watch a "MASTER"...at work.....perfection every time. Thanks for sharing and y'all have a great week. Cheers 👍 ✌️ 🍻
🤣🤣🤣 Dude, you're too much. Thanks bro.
Great video! Beautiful trim on that brisket brother. 💯 I love to smoke a brisket for 2-3 hours and then sous vide it for 36-48 hours at 130 degrees. After sous vide I put it back on the smoker to reset the bark. It produces a beautiful medium rare, super juicy and tender brisket.
I've thought about cooking a brisket that way Hardtruth but I've never pulled the trigger. It sounds great. Thanks for watching.
I was looking to rest my brisket in my oven on warm, but I like this method even better. Thanks for sharing CJ
I thought about using my oven Mike but it's lowest temp was around 170. I like this method.
Can we keep the brisket in the SV until we’re ready to serve, once we’ve got the 12 hours out of the way
Beautiful brisket! Can't wait to try one in my baby WSM! That sounds vide hold worked alright!!
You're going to like it Joe, it really works.
Awesome video! I just did the simular method over the weekend, but I used my oven for the long rest. Now I need to buy a large container and try a Sous Vide Rest. Thanks for sharing and making a great video for us sports fans!
Glad it was helpful Mark.....so many things to do with a sous vide machine.
Dammit Man, you got me drooling at work ! Nice job especially on a choice !
Thanks WW... I love this rest technique.
You never disappoint with your briskets CJ, this one looked awesome. Liked the souse vide hold. Really considering getting one. Thanks!
Thanks so much Troy, you're going to love the many options you have with a sous vide machine
You sir, are a true artist. Kudos!
I appreciate that Robert. Thanks for watching.
There it is! The sous vide brisket rest! I have to try this soon! Looks great!
You're going to love what it does Al.
Beautiful looking brisket. Looks perfect.
Thanks very much Houlester!
I’ve been on the edge about SV. A recommendation from Mama and Papa Joe’s is enough for me.
It's so versatile Kev! A great addition to the toolbox!
Damn it boy! What a perfect trim on that brisket! Nice cook.
I’m going to do a 48 hour sous vide brisket at 135 for a medium rare brisket. I’ll smoke it for a 2-3 hours to start at 180 and then a couple more hours of smoke at the end at 275 to set the bark. No need to rest because it sous vide for 48 hours.
That sounds like a very interesting cook that I'd love to watch! Thanks so much for watching Hard Truth.
Nice work CJ. Great first brisket of the year. Love that long hold result!!!
Thanks Zach. I can't wait to try it with a Prime.
@@mamaandpapajoe you’ll absolutely love it
Thank you for the great video. Never too old to learn something new.
Thanks John, we appreciate you watching.
Great video bro! I have been doing my briskets the same way as in this video. However after experimenting with different internal temps, I have found that pulling the brisket at 190 f and resting in the sous vide for 16 hours at 155-160 f has yielded a juicy and tender flat. The reason for the 190 f pull is to really develop a dark and delicious bark. When I pulled at 200-205 f, and rested in the sous vide for 16 hours, I found that my flat was somewhat dry. Definitely try it again, the results are great.
That sounds like a solid method David, I will be sure to give it a shot. Thanks
I’m gonna try this for Thanksgiving!
Did you let sit outside for a minute before wrapping for sous vide?
@@emadventures6975 yes. For about 30-45 mins.
What temp do you run the smoker?
This is an excellent experiment, as I’ve wondered about the long rest in a sous vide. As always thanks for another great video.
Thanks a lot Scott! I'll be doing this again with a different grade brisket.
Yessir!!!! Super super tender! Love it!! Just subbed to you my man!
We appreciate your support Senor!
I just picked up the same sous vide kit yesterday, really looking forward to using it to rest a brisket! Thanks for the video!
That's awesome Alazar, the sous vide technique is really effective.
Dude… awesome video.
One of the best trims I’ve ever seen on a brisket; going to take a look at your trim video too.
Been looking at a WSM for the patio so this video couldn’t have come at a better time. Killer brisket!
Much appreciated Tilt, thanks for watching.
NEVER a disappointment CJ! CHOMP!!! That looks FANTASTIC!!! 😋😋😋😋😋
Thanks as usual Chris! Much appreciated.
Beautiful brisket!
Thanks for watching, we really appreciate it.
I guess because I have never vac sealed anything hot this never crossed my mind, I always do a long rest in the oven because I am too cheap to buy a cambro but I never considered the sous vide. One thing I do always do, no matter the protein is cook extra and vac seal it whole once it completely cools, warm it in the sous vide and it is just like it came off the smoker. Great video. 100% gonna give this a go.
That sous vide opens up a world of possibilities JB! I love it!
Beautiful! I'm looking to finish mine sous vide and this video helped.
Glad it was helpful Mary, I love my Sous Vide.
ua-cam.com/video/Pj9iL-6dEx0/v-deo.htmlsi=_0MLbMZ4WcAqeIfP
Beautiful smoke ring 👌
Thanks a lot Joe!
wow! very nice. I've been a believer of the long rest for over a year now, been lucky that my oven goes that low for a good rest... but now I am thinking the sous vide might be a game changer . I'll have to get one now. very nice experiment and looking forward to you doing this with a prime.
Yessir, sous vide will open up more areas for videos. Thanks for watching.
Awesome video big bro!!!!!!
Thanks my man!
Nice video!! I’ve rested my last few briskets in my pellet smoker @165. Man they were money!!! I bought a heat max holding box. I can hold 5 briskets at 155 for 10-12 hours easy.
That long rest is the ticket bro
Love your video. Going to copy your technique this July 4th. 👍👍
We really appreciate that Wayne, you're going to love it. Thanks for watching.
Beautiful!
Thank you! Cheers!
Excellent content, keep up the good work.
Thanks so much for those words Brandon, much appreciated.
Nice brisket!! Hoping to do my first brisket soon!
Thanks Jaredman, we appreciate you watching. Be sure to check out our all things Beef playlist for lots of brisket cooks on different pits.
That was a beautiful trim sir!
Thank you kindly Arty, we appreciate you watching!
Really enjoy and appreciate your videos
Glad you like them James, thanks for your support.
Looks amazing!
Thanks very much Bryan!
Good looking Brisky! I’ve been using that 10-12 hour rest with awesome results. Do you always trim your briskets comp style?
Thanks Ric... yes I pretty much do unless I'm cooking for the masses.
Hi, had to come back and watch this again.
Thanks for the return visit John, we appreciate it.
Turned out great, definitely a success.
Thank you very much Lady! Cheers!
Nice trim on that brisket!!!
Thanks a lot Big Red, we appreciate you watching.
Great video. Thanks! I plan on doing this soon.
Thanks for watching Racevice, be sure to let me know how it turns out.
@@mamaandpapajoe You got it! I may use it to help with catering. Will make my life a ton easier if it works out!
Sweet!
Looks great. The sound of the serrated blade on the board.
🤣🤣 It scared me at first Donm, but because it's a scalloped blade, it doesn't hurt it anymore than a regular knife. Thanks for watching.
beautiful trim!
Much appreciated Fattuke, thanks for watching.
I'm so interested in your Sous Vide experiences, I just yesterday received my Anova. I have rested the briskets in a cambro cooler then set in a lowest setting oven(for me that is 170) till serving for my best experiences. I did not care for the Wagyu that I did for the cost, the prime has been the prefered, and the choice only when I'm putting on a party for my people that never invite me to theirs! LOL!!
I've used my Anova to cook all types of foods and I have not been dissapointed yet DO! I've always wanted to try the long rest in my oven but I thought that 170 was too hot for 10-12 hrs.
I also agree that a Prime would be the best candidate for a long sous vide rest. Choice not enough fat and a wagyu could be too much fat
Man that point looked money!💯
My favorite part of any brisket Joe! Thanks for watching.
This is an awesome and extremely informative video, can you post the link to where you purchased the vacuum seal bags from? I don't think a brisket will fit into the regular-size bags.
Thanks for watch Charles, these are the bags I've been using. You still have to trim the brisket to fit. amzn.to/3O02UUT
wooooooooow thing looks delicious
Thanks very much for watching Jessie!
Nice job! Question please: What do you do when the point probes tender but the flat does not? Sometimes it seems to take forever for the flat to get there, and then the point gets crumbly. Thanks! Scott
Good question Scott! Because of the fat content, the point is always going to be 5-7 degrees ahead of the flat. This does does not mean that it's anywhere close to being finished. That fat and collagen still has lots of breaking down to do. Just continue cooking until your flat probes tender. Tenderness trumps temperature when cooking briskets!
Thank you sir. Will that flat probe like butter? Even at the extreme end?
Yessir it will!
Have been cooking SV for almost 7 years and have cooked MANY cuts of meat. Have done one brisket and it was good BUT I want a traditional style. Will smoke such as you have BUT Kenji has a list of result vs time/temp I will go by. My next will be an American Wagyu rib plate for short ribs... 150-155/24. LOVE short ribs... Have fun...
Thanks for watching, SV beef ribs sounds like a great idea.
Now do a 40 minute smoke, sous vide then sear! 😂👍
That is not a bad idea for a future video! Thanks
i did this with pulled pork and the pork that i only smoked to 150 before sous vide was so much better than the one i smoked to 190
That sounds like a great idea Dan, I'm going to try it! Thanks
CJ! You need to cook it to 180! 🤣🤣
🤣🤣🤣🤣 Stop it! 🤣🤣🤣
Hello, what vacuum sealer make and model do you recommend ?
Someone asked me about my vacuum sealer a while back JJ.... come to find out, it was discontinued and no longer manufactured.
I would recommend this one if it was available.
🍺🍻🍺
My man!
Pull it earlier at a less IT to do a long heated rest.
Great idea BLUSmoke!
What times would you do if it was just the flat?
It's more about tenderness than it is about time James. I'd still cook until it reached about 170 and had the color I wanted, then wrap and cook until probe tender.
Did I see that was from HEB? You a Texas man?
Yes Taylor, we are in San Antonio. Heb has to be one of the top 3 supermarket chains in the nation. Thanks for watching.
@@mamaandpapajoe nice I’m in Austin. HEB is my favorite. Great video! Going to try your process this week.
How can we hold the brisket temp after 12 hours?
If you have an electric warmer it's easy to hold at 140F to 150F. Most new electric ovens are able to go to that low temp to hold foods for extended periods. Just keep in mind that the longer you want to hold the brisket, the earlier you should pull it from the pit. Instead of finishing at full probe tenderness, you might want to finish with just a slight bit of probe resistance because it will continue to cook while holding at those low temps.
I don’t unfortunately.
If I wanted to serve it at 2pm, I’d have to start at 7pm the day before.
I’d have to smoke for 7 hours, rest for 2 then sous vide it at 2am.
Can you just sous vide it for 15/16 hours? Just trying to figure the timing out.
Or maybe I can use a cooler?
Have you thought about cooking your brisket all the way, letting it cool, then slice and vacuum seal. Just before serving, reheat the entire vacuum sealed package in hot water and serve. I've done that plenty of times with NO loss of quality.
If I ate at your house, I'd be too fat to waddle to my Mustang, much less get in it. 😃
🤣🤣🤣 Too funny lady!
When I use my Sous Vide, I never go beyond 190 degrees then I pull.
That sounds like a winner.
Just like putting a baby in a nice warm bathtub. Just don't throw that baby out with the bathwater!
🤣🤣🤣🤣🤣🤣 Too funny Brian!
why didn't you taste it on video?
Good question Max! Probably got cut during editing because we usually sample everything in our videos.
That was a very dry brisket
Thanks for watching.