BRISKET! Sous vide Rest | Chuds bbq
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- Опубликовано: 13 дек 2021
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Let’s do it. Challenge accepted. But we do it together!
I would really like an experiment on the idea of an ultra-long rest and see how the 24/48 hour rest would go.
This is my second sous vide cooker
Great Demo! One thought: freeze the drippings in ice cube trays and put frozen cube is sous vide bag just before you seal. Helps with the seal.
Smoked a 14 lb. brisket for 12 hours, and then placed it in sous vide for 15.5 hours (160 degrees for 14.5 hours and then 150 degrees for the last hour). Best brisket I ever had. Not a single person at my house opted to use any sauce, and a number of folks went back for 4ths and 5ths. Thanks for making this video. In my book, this method is a game changer.
I've been looking for someone to do this for a while now, thank you! Would love to see you do a whole series of experimentation with added tallow, longer rests, etc.
Bradley, I just sous vide rested my brisket at 150 for 17 hours. Was aiming for 12 but 17 was just when it worked out when everyone wanted to eat. People were absolutely loving the brisket.
Really enjoyed the close-up of you trimming. I've watched your other trimming videos too and each time I find them more and more useful!
I have been smoking for over 20 years but could never nail a great brisket... I tried this recipe and process this past weekend and hit the motherload... thank you for the great info...
I cooked my first ever brisket today.
The ending challenge to Guga made me laugh our loud. About 2 years I had discovered “Sous Vide Everything” and was trying to become an expert at that technique by following his channel. I could never get a good sear on a steak or chicken however. One day he featured a pellet smoker that had a gas grill accessory. I decided that was the way to go…. I gave up on sous vide because smoking was so much better. I’m on my third smoker and now my gurus are pit masters like Bradley. I love to see Bradley mention Guga!
I'm buying a sous vide because of this video and all of the other things you've proven to be awesome so far. Thank you!
Hey Bradley you have the best teaching videos for me the backyard smoker amateur. So on that note thank you very much.
Doing your beef cheek method tomorrow (finished sous vide) and ran across this gem of a video today - oh man, that brisket FULLY explains why the time investment is worth it. Fire, meat and friends (and the occasional invading boot snake). Thanks Bradley, even the year old video's are still stellar!!!
BAM! I've been on the fence about a sous vide and this just pushed me over the top. Great way to manage the time between wrapping up a cook and when you're serving it up to the family. Looks awesome - can't wait to try this method!
Superb video thanks Chud from a UK bbqer. Smoking a huge brisket for Christmas Day and was scratching my head how to not have to cook all night Christmas Eve. I have a sous vide machine and this is the answer to my prayers, especially as it's absolutely freezing overnight this time of year. Wonderful!
Going to have to try this. I hot held a paper wrapped brisket in my oven at 150 for 21 hours this past weekend and it still came out great. I’m sure there’s a diminishing return at some point though.
Looks great! Your oven rest has changed my brisket game 1000%. Now I need a sous vide machine :D
I love that!!! To make a brisket a day early and leave it in the sous vide until everything is ready...Brilliant!👍❤
I tried this over the weekend with terrific success. Highly recommmend this method and will be my go to method for brisket smoking (and maybe beef ribs and chuck too)