Smokin-It User Forum!
Alternative Cooking Methods to Go With the Smokin-It Smoker => Sous Vide! => Topic started by: Minnesmoka on July 13, 2019, 08:49:01 PM
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I picked up a brisket the other day but was worried after reading peoples’ mixed results. I saved the flat to fully smoke later, but not wanting to be disappointed with dry meat, I combined smoking and sous vide for my first go. 150/33ish hours, chilled, then smoked at 250/4 hours before resting.
Served with smoked baked potatoes, smoked bacon-wrapped corn, and jalapeno turds. Deeeelish.
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Looks good to me. Now I have to ask: I don't have any sous vide experience and gaining it is not on the horizon. So, how did you get the center of the meat to appear well done while the exterior appears rare? I know you have the SI1 and they don't produce a smoke ring so did you use another type smoker? The meat looks tasty but has me puzzled.
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By brisket is in the Sous Vide right now. 140 degrees, for 60 hours. Comes out tomorrow am.
This will be my third done this way. First two were fantastic.
I trim 80% of the fat off, then season and 3 hours in the smoker at 225 degrees. Then 60 hours in the sous vide at 140. Then, just before eating, on the smoking hot grill to sear it. Slice and serve.
I don't understand it, I don't analyze it, but all my guests say it is De-fricken-licious. Very smoky, very moist, very tender.
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@Old Sarge,
I’m guessing that is a smoke ring from the 4 hour smoke. This Sous Vide a que method works well for many cuts. Chucks are one cut I love doing this, but I’ll actually smoke then Sous Vide then hit on the gasser to serve.
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It’s a faux smoke ring, I added pink cure salt (cure salt 1/Prague powder) when I initially seasoned the meat prior to bagging. It penetrated more than expected, I only used 1/2 tsp for the whole thing.
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@Old Sarge,
I’m guessing that is a smoke ring from the 4 hour smoke. This Sous Vide a que method works well for many cuts. Chucks are one cut I love doing this, but I’ll actually smoke then Sous Vide then hit on the gasser to serve.
I haven’t smoked a chuck yet—I love it in the sous vide so much I haven’t branched out to doing it any other way yet. Will have to give it a try...
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Yes!
I did a chuck. Smoker first for flavor, then Sous Vide. We did it to make some killer Beef Stroganoff, but the chuck was so tender, and tasted like steak. We ended up just eating it like a sliced prime rib.
-Not a purist any more.
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Leftovers are burnt ends tonight! 1 c. BBQ sauce, 1/2 c. brown sugar, squeeze of honey, and sprinkled with Honey Hog. 225 for about 2 1/2-3 hours (was cold out of the fridge.)
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The smoked meat I get, by why all other items on the menu?
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Why not?
(Are you asking why everything else was smoked? Or wondering if anything else was done sous vide?)
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It’s a faux smoke ring, I added pink cure salt (cure salt 1/Prague powder) when I initially seasoned the meat prior to bagging. It penetrated more than expected, I only used 1/2 tsp for the whole thing.
Thanks. My mind is now resting easy.