For anyone reading my comments thanks for the support also I am back to one video a week now that we are moving into BBQ season. My next one will be out next Friday, April 13th. Wait Friday the 13th no way. My next video will be out Saturday, April 14th and it is going to be Baby Back Ribs that are sous vide for 12 hours and then 1 hour on the smoker. This is also a Keto and LCHF version so no worry about sugar. So now you have no reason not to Subscribe so just do it. ruclips.net/user/learntobbq
I really like the explanation of the different layers on the muscle and how to handle trimming them. thanks I have seen brisket Sous Vide 12 hrs 32, and 60 hrs. (on a whole slab of meat) not sure which is best so I am going to marinate for a day smoke for 1 hr sous vide for 36 hrs and finish smoke for the bark.
Aw man, this is awesome. Montreal steak seasoning changed my breakfast sandwiches by putting them on eggs so I imagine its amazing on brisket. So what piece should I ask my butcher for if cooking for like a small group? Omg, that jiggle. Can't wait to make this.
First, thank you for the great comment. Tell the butcher you would prefer the point and NOT the flat. If you go to the supermarket the smaller briskets are always flats. Montreal Steak Seasoning is my goto anytime I do beef. Great on burgers and even on roasts.
You can't really get the same bark without putting it in a smoker or at least a BBQ for a while. But you can get a nice char with a blowtorch. I use a Searteq attachment that works great.
First time tackling a brisket. Best video I found that's easy to follow. Unless I missed it, but what do you do with the fact cap after? Seems like you're only smoking 3 pieces (flat and point). Thanks in advance.
Had to break down the brisket so I could fit it into the bags. In this case one flat and the point cut in half making three bags. This would be different based on the size of the brisket.
When doing a brisket I use the 26-quart container from LIPAVI. amzn.to/2Qa87tb . I would also get the lid and just make sure you get the one that fits your circulator.
Well, one problem could be the meat isn't cold. Doesn't matter how sharp your knife is try trimming fat at room temperature. It is not easy at all. Trim straight from the fridge.
Great video explaining the technique & application for sous vide & smoker together for brisket. 24hrs in the sous vide ensure for conversion of the connective tisue to gelatine, without compromising the texture, also makes it easy for setup & serving. Regarding the knife & which way to cut the meat, these arent important, the techniques used, time & temperatures are the key.
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For anyone reading my comments thanks for the support also I am back to one video a week now that we are moving into BBQ season. My next one will be out next Friday, April 13th. Wait Friday the 13th no way. My next video will be out Saturday, April 14th and it is going to be Baby Back Ribs that are sous vide for 12 hours and then 1 hour on the smoker. This is also a Keto and LCHF version so no worry about sugar. So now you have no reason not to Subscribe so just do it. ruclips.net/user/learntobbq
Best video I have seen of a brisket prep for a Sous Vide and Smoker combination cook, Thanks for a great step by step video.
I really like the explanation of the different layers on the muscle and how to handle trimming them. thanks I have seen brisket Sous Vide 12 hrs 32, and 60 hrs. (on a whole slab of meat) not sure which is best so I am going to marinate for a day smoke for 1 hr sous vide for 36 hrs and finish smoke for the bark.
use a slicing knife instead of a dull bread knife and slice against the grain. Otherwise great video.. Thanks
Nice video. Clear explanations and to the point with no filler. Thanks!
Thanks for watching!
Very nice Explained!!! And end results looks stunning. Delicious.
Thank you.
Sous Vide is the next area I want to explore. GREAT video and very informative. Thanks for sharing with us.
Aw man, this is awesome. Montreal steak seasoning changed my breakfast sandwiches by putting them on eggs so I imagine its amazing on brisket. So what piece should I ask my butcher for if cooking for like a small group? Omg, that jiggle. Can't wait to make this.
First, thank you for the great comment. Tell the butcher you would prefer the point and NOT the flat. If you go to the supermarket the smaller briskets are always flats. Montreal Steak Seasoning is my goto anytime I do beef. Great on burgers and even on roasts.
Learn to BBQ thank god! I always get the flat and it’s good, but it’s not that bbq brisket you’d get served. Thank you sir! Keep doing your thang!
Very good looking brisket
next time cut against the grain
I was thinking the same thing
All that work to cut it wrong 😭 sous vide is ruin proof tho.
How else can you finish it off if you don't have a smoker? Oven?
You can't really get the same bark without putting it in a smoker or at least a BBQ for a while. But you can get a nice char with a blowtorch. I use a Searteq attachment that works great.
Great idea. I have not sous vided anything longer than 2 hours yet lol. I need to up my game :)
Hey bro great channel. Just came across your channel. New sub here. Keep em coming.
Try smoking before sous vide on real low temp and then smoke again to get crust? Urs didn’t look like no smoke ring?
Do you happen to know what the internal temp was after you pulled it from the smoker?
Thanks excellent 👌
Thank you too
Have you experimented with smoking before and or smoking after? Is there's a difference in taste?
First time tackling a brisket. Best video I found that's easy to follow.
Unless I missed it, but what do you do with the fact cap after? Seems like you're only smoking 3 pieces (flat and point). Thanks in advance.
Had to break down the brisket so I could fit it into the bags. In this case one flat and the point cut in half making three bags. This would be different based on the size of the brisket.
good video....
What size container do you recommend?
When doing a brisket I use the 26-quart container from LIPAVI. amzn.to/2Qa87tb . I would also get the lid and just make sure you get the one that fits your circulator.
Your knife is so bad, maaannn. Why don't you sharpen it? Good video! Tks!
Well, one problem could be the meat isn't cold. Doesn't matter how sharp your knife is try trimming fat at room temperature. It is not easy at all. Trim straight from the fridge.
Great video explaining the technique & application for sous vide & smoker together for brisket. 24hrs in the sous vide ensure for conversion of the connective tisue to gelatine, without compromising the texture, also makes it easy for setup & serving. Regarding the knife & which way to cut the meat, these arent important, the techniques used, time & temperatures are the key.
I just bought a 20lb one for $31 at Kroger ha ha.
Wow. I just paid 70 dollars for a brisket today. FJB!
Hey Mr. from the Learn to BBQ channelm please watch some videos from the Learn to Sharpen your Knife channel
Very Dry