Chuck roast is probably my favorite. 24-48 hours in the low 130s then sear it. It’s like a huge ribeye. https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/chuck-roast
This is what gets me 24 -48 hours? Is it possible it's not done in 24? How do I know? Sure as hell can't probe it. I've got a couple of vac sealed bags of cooked chopped brisket I was thinking about doing in it this weekend. Do I need to start this shit on Friday for Sunday lunch? Or if I put it frozen in the bath at like 130 degrees, about say 3 or 4 on Saturday afternoon, will it be nice and heated up for Sunday lunch? Am I overthinking it?
If you have a smoker a brisket is a waste of time unless you’re reheating or you fuck it up. in terms of chuck, or those longer cooks they will be done in much less time than 24-48, more like 4-6 hours depending on the size. How good it tastes and how tender it is, is predicated on quality of the meat. for the pork, I dont do much more than throw them in a bag. 1 hour for chops, maybe 2-3 for tenderloin, I always go on the rare side of temp because when done I dry off, salt/pepper and sear the hell out of them. Not a long amount of time but definitely as hot as I can get the fire. we had a whole sous vide thread not sure if it’s gone. Burgers and filets also perfect in that thing every time. Cook to rare medium rare, season and sear. Perfect every time, 95% of the time.
So I'm not sure if you are new to this thread or not, or maybe just can't read, but yea i have a smoker or two, what I said was, I have a couple bags of vac sealed, cooked, chopped brisket that are frozen Want to heat up for Sunday lunch, including transport about 20 minutes and wait probably an hour to serve. Start them like in the evening say 6 or 7 pm Saturday in a sous vide bath set at what, 130?
No. If they're already cooked you're just bringing it to temp. Should take an hour or 2 depending on how much is in the bags. I'd go higher than 130 for temp, 150-160.
It will be good at 24 hours and anywhere between 48. Try one at both and see what you like. Once you get out to those cook times there is a big window of a few hours on either side. So just get whatever else you’re having ready and then prep the meat to sear when it’s time. I think you should do 18 minimum but I usually put it in the morning the day before I want lunch or dinner. You can do short ribs at a lot of times/temps as well. Up to 72 hours. https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/short-ribs
Yes, that's what I said in the original post that you quoted and replied to. But thank you for replying with apparently completely irrelevant information about the post that I made It's fucking amazing
Thank you for finally giving me a piece of advice about the scenario I was specifically asking about originally. I truly do appreciate it.
The chuck. It won’t really get more done the longer it’s in there at the same temp, but the texture will keep changing. You could go too long.
Sweet I think I'm gunna get a chuck to do Friday night for Saturday afternoon, Do you sear it after? I'm sure you probably do
You originally asked about using liquid smoke so let’s not pretend you’re not saying some stupid fuckin shit.
Yes. You can sear the shit out of it. Helps to take it out and let it air dry on a rack and/or pat dry first. Then s&p.
All of this pissy fitting around and none of you are even talking about real bbq whole hog. Fuck sakes.
I did a filet in the sous vide machine last night at 127.5 and then seared in a the cast iron for 2 mins and it turned out great. No pics though, so please respect my decision.
Alright, If I'm reheating brisket from frozen it's @ 160 for 1-2hrs depending on 1 or 2 lb bag that I made. Can hold longer for no issues.
Which one of you fine gents has ever smoked a prime rib? Next time they go on sale I'm going to try it
Best ways to reheat brisket are either - sous vide at 140 for 2 hrs - crock pot with about 8 tablespoons of water and a little bit of barbecue sauce, set on low for 1-2 hrs. Put more water and sauce in as needed to keep from drying out but don’t add too much liquid or it will be soggy
This time I went with butter and honey hog seasoning melted in that pan and just dipped them in there every time I flipped em Ran smoker at 286 till they were almost done then cranked it up to finish Tossed in the butter to rest till served
It would work even for intact brisket with the sous vide. I like to keep half the point intact for example when I slice brisket because we almost never eat that much of it even when friends are over (insert joke about how my briskets suck). If you’re going the crock pot route, I recommend slicing the brisket first (careful slicing cold brisket, easiest way to cut yourself in the kitchen). By the time it finishes in the crock pot, it turns into chopped brisket assuming you cooked the brisket correctly initially. I also remove any large pieces of fat because it will just get gross in the crock pot.
So my parents were going to throw out a really old and rusted Weber. Is it possible to restore it? Like just fix the rusted areas?
Hell yeah, mine isn't that bad. Turns out mostly just pollen. Can't wait until 5 and get little gasoline myself and start cleaning
Hi everyone, it's been a while. I don't post much in here because I'm old and busy and lame. Usually when I make BBQ it's ribs because planning more than 5 hours in advance on a weekend is a challenge After 13 years my plate setter cracked and needs to be replaced. Are any of the randoms on Amazon good enough or are they junk? It looks like on most of them the legs are shorter so the grate doesn't sit as high and isn't flush with the bottom lid. How about the cast iron ones? Or is that a piece that you don't want to skimp on?
This is what most of them look like, grate will sit lower than the bge version that is close to flush with the lower lid
Bought a butt from daycare church fundraiser and the dude had a nice big ass smoker so I was thinking it was gonna be legit. Had to cook it in the oven for 2.5 hours to break down the fat so it could shred