overnight cook maybe 200F for 12 hours then bump to 250F until 194F internal (should have good bark and fat render) pull, add cold tallow, vacuum seal, and sous-vide at 140F 12-24 hours. overnight cooks on pellet grill super easy and using 100% hardwood pellet (no oil or additives add) will eliminate use of smoke tube. Basically using sous-vide here as a warming oven until ready to slice. Also I noticed liquid in vacuum seal bag - do not throw out - pour it over brisket before slicing.
why is everyone cooking to such high temps if using sous vide to finish? you lose the texture sous vide is known for. is the goal to get a more traditional brisket?
Hi, a few questions- 1. When you say Sous Vide overnight, is that 12 hours or what exactly is the time? 2. Are you still doing the 194 degrees? I am amazed that it comes out so juicy! 3. Are you still doing brisket flat like this? I have done the ChefSteps 155 for 24 hours, point was great but flat seemed dry, yours look great! Thanks, Jeff
@@jefflovell4701 hey Jeff, how’s it going? By overnight I mean about 6 to 8 hours. Then I turn the temperature down to 150 and let it roll until dinner time. I would still take it out and rested at room temperature for about an hour before slicing. It is definitely the juiciest flatthat you will ever get
How many hours overnight at 194? I have a 30 day dry aged choice packer brisket im going to smoke this coming weekend... I usually get a dry flat when I do it on the smoker.. I was considering the smoke to 165 and then sous vide to finish it technique.. Going to be interesting with a dry aged brisket. If I dont do it the same way you're doing it, I may try the foil boat method. I just worry about drying out the flat.
I did overnight at 194, it’s one of those things to where you can go eight hours easily. The key part is that 150 rest for at least 8 to 10 hours and I did the rest in the sous vide also
Absolutely it’s about Time to get some good BBQ down here in Arizona lol I’ve done foil boat in the past also if you check out my brisket point on a $19 grill video, I think you will like it
I smoked till it hit 140, then sous vide at 155 for 24 hours. It was super good but there was a lot of liquid in the bag. The bark was still good and the juice made a killer gravy.
I couldn’t find anywhere about your improved seasoning recipe. In your first video, you pointed out that it was a little bland. Can you or anyone tell me what you or they used?
thanks for the two tests! Here are my thoughts: leave all the fat on, smoke at lower temp, sous-vide it for 24 hrs at 130, and then grill until a bark is there. Will report back here when I have done it.
overnight cook maybe 200F for 12 hours then bump to 250F until 194F internal (should have good bark and fat render) pull, add cold tallow, vacuum seal, and sous-vide at 140F 12-24 hours. overnight cooks on pellet grill super easy and using 100% hardwood pellet (no oil or additives add) will eliminate use of smoke tube. Basically using sous-vide here as a warming oven until ready to slice. Also I noticed liquid in vacuum seal bag - do not throw out - pour it over brisket before slicing.
Ive been souse Vid mine opposite. I Souse vide for 24 hours at 155, then in the fridge for 24 hours, and then smoker on low for 3 hours. I am still experimenting too. Everyone loves but falls apart and piss's me off.
@@philipdiorio3360 on a pellet smoker the only way to gain bark is with lower temps and longer time because the smoke is not as aggressive. And, of course pepper. That is why that smoke tube helps out so much.
I've smoked before and after sous viding, and after is WAY better, no contest at all. In my humble opinion. Pre smoke gets the smoke flavour throughout the meat well, but it's just an extremely strong general smoke flavour. Post sous vide, the smoke is obviously stronger at the edges, but pleasantly more varianced throughout. Much more complicated taste and texture.
I like this approach. Can you recommend time and temp for initial sous vide, and the same for the post sous vide smoking session? I've been sous viding alot of things for a decade... and the one thing I don't like about it is that rendering fat without overcooking the meat can be a challenge. Any suggestions you have would be appreciated.
@@MEMcAndrews I've tried many variations and I personally like 155°F/68°C for 36 hours. I prefer course salt, fresh ground pepper, and just a bit of garlic. Sometimes I use mustard as a binder, but I don't think it makes much difference. After sous-viding I put it on a searing hot bbq, after patting it dry completely with paper towl. Only 30 seconds a side, just to get a bark started. Then I do a 2 hour cold smoke. I personally like apple or cherry. I also enjoyed hickory, but some people found it too strong. I also reduce apple juice and spray it on the crust before, and a couple of times during the smoke. Hope this helps!
@@jphish8724 THANK YOU!! I just did a test at 155F with three pieces. 24 hr / 27 hr / 30 hr. No smoke… this time. But will cold smoke next time. Thanks very much for your help. This is perfect!
@@MEMcAndrews For next time, when I didn't have access to a smoker, I've used a bbq, really hot to form a crust while controlling the char with apple juice. It worked surprisingly well
This is the ultimate method. But sous vide bags large enough are unavailable. And it is the point that is both the best and the guarantee of having at least some successful meat.
@@CosmoCanCook the only cost effective briskets are from Costco. And they are huge. In all my cooking adventures, brisket is the most risky. Expensive meat that has to be cooked perfectly, and it takes 24 hours to find out how you did. Been moving towards short ribs, especially Dino ribs. Close to foolproof and probably better tasting. But the sous vide method for brisket helps an idiot like me a lot.
@@alexandermayer2026 haha, no idiots in cooking as long as you keep trying! I have a new method coming soon for a same day brisket. The trial run was awesome. Video coming in a few weeks
Dooood. Much respect to your video on the art of smoking meat. BUT. You mispelled Souse. It's Sous . Not a big deal. Just makes ya look like a little more of a pro on the subject.
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Welcome to the Backyard! What’s your favorite way to cook a Brisket? Would you try this method?
I'm going to take this as an example of what not to do. 12 hours at 194F is why it lost its structure and fell apart. Thank you for this.
lol, glad I can help.
overnight cook maybe 200F for 12 hours then bump to 250F until 194F internal (should have good bark and fat render) pull, add cold tallow, vacuum seal, and sous-vide at 140F 12-24 hours. overnight cooks on pellet grill super easy and using 100% hardwood pellet (no oil or additives add) will eliminate use of smoke tube. Basically using sous-vide here as a warming oven until ready to slice.
Also I noticed liquid in vacuum seal bag - do not throw out - pour it over brisket before slicing.
Great feedback thank you. I have been experimenting a few things off camera. Sous vide rest is definitely a game changer.
why is everyone cooking to such high temps if using sous vide to finish? you lose the texture sous vide is known for. is the goal to get a more traditional brisket?
Good work! Excited to try this.
It’s the way I make briskets now. ! Thank you
Hi, a few questions-
1. When you say Sous Vide overnight, is that 12 hours or what exactly is the time?
2. Are you still doing the 194 degrees? I am amazed that it comes out so juicy!
3. Are you still doing brisket flat like this? I have done the ChefSteps 155 for 24 hours, point was great but flat seemed dry, yours look great!
Thanks, Jeff
@@jefflovell4701 hey Jeff, how’s it going? By overnight I mean about 6 to 8 hours. Then I turn the temperature down to 150 and let it roll until dinner time. I would still take it out and rested at room temperature for about an hour before slicing. It is definitely the juiciest flatthat you will ever get
@@CosmoCanCook Thanks, I will try that this weekend! -Jeff
How many hours overnight at 194? I have a 30 day dry aged choice packer brisket im going to smoke this coming weekend... I usually get a dry flat when I do it on the smoker.. I was considering the smoke to 165 and then sous vide to finish it technique.. Going to be interesting with a dry aged brisket. If I dont do it the same way you're doing it, I may try the foil boat method. I just worry about drying out the flat.
I did overnight at 194, it’s one of those things to where you can go eight hours easily. The key part is that 150 rest for at least 8 to 10 hours and I did the rest in the sous vide also
Nice to see another AZ pitmaster!! I'm over at 68th and Bell area. Recently did a full packer, foil boated then Sous Vide rest....turned out amazing!!
Absolutely it’s about Time to get some good BBQ down here in Arizona lol I’ve done foil boat in the past also if you check out my brisket point on a $19 grill video, I think you will like it
@@CosmoCanCook Right on, lookin good brother!!
Thanks for the info
Thanks for watching!
I smoked till it hit 140, then sous vide at 155 for 24 hours. It was super good but there was a lot of liquid in the bag. The bark was still good and the juice made a killer gravy.
That sounds fantastic. Great job.
I couldn’t find anywhere about your improved seasoning recipe. In your first video, you pointed out that it was a little bland. Can you or anyone tell me what you or they used?
Dry Brine overnight.
Salt the leave on a wire rack uncovered in the fridge. Next day just add pepper and granulated garlic before smoking
thanks for the two tests! Here are my thoughts: leave all the fat on, smoke at lower temp, sous-vide it for 24 hrs at 130, and then grill until a bark is there. Will report back here when I have done it.
That is an interesting approach excited to see how it turns out.
overnight cook maybe 200F for 12 hours then bump to 250F until 194F internal (should have good bark and fat render) pull, add cold tallow, vacuum seal, and sous-vide at 140F 12-24 hours. overnight cooks on pellet grill super easy and using 100% hardwood pellet (no oil or additives add) will eliminate use of smoke tube. Basically using sous-vide here as a warming oven until ready to slice.
Also I noticed liquid in vacuum seal bag - do not throw out - pour it over brisket before slicing.
How long did you smoke the brisket for prior to putting it in the sous vide or did you just smoke it until it hit 160?
Roughly 6-8 hrs. But yes, I was aiming for Bark and for internal temp of about 165.
Ive been souse Vid mine opposite. I Souse vide for 24 hours at 155, then in the fridge for 24 hours, and then smoker on low for 3 hours. I am still experimenting too. Everyone loves but falls apart and piss's me off.
Keep experimenting, that’s the fun part! I would say smoke first. Once it is cooked it won’t take on much smoke.
What was the temp on the Traeger and how long did it take to reach internal temp during smoking?
Temp was 220 and I reached about 165 in I think about 6-8 hours
@CosmoCanCook So if I wanted to do like 4hr @ 220°, then follow it with 2hr @ ~275°, would that work? It sounds like that would make a great bark
@@philipdiorio3360 on a pellet smoker the only way to gain bark is with lower temps and longer time because the smoke is not as aggressive. And, of course pepper. That is why that smoke tube helps out so much.
@@CosmoCanCook got it, thanks 👍
Whats the slicer your' using?
It’s a serated carving knife. A regular knife will shred
@@CosmoCanCook yah I get that I'm asking brand name and link to purchase lol
Not sure found it at a local knife shop
I've smoked before and after sous viding, and after is WAY better, no contest at all. In my humble opinion. Pre smoke gets the smoke flavour throughout the meat well, but it's just an extremely strong general smoke flavour. Post sous vide, the smoke is obviously stronger at the edges, but pleasantly more varianced throughout. Much more complicated taste and texture.
I’ll have to try this! Video coming soon!
I like this approach. Can you recommend time and temp for initial sous vide, and the same for the post sous vide smoking session? I've been sous viding alot of things for a decade... and the one thing I don't like about it is that rendering fat without overcooking the meat can be a challenge. Any suggestions you have would be appreciated.
@@MEMcAndrews I've tried many variations and I personally like 155°F/68°C for 36 hours. I prefer course salt, fresh ground pepper, and just a bit of garlic. Sometimes I use mustard as a binder, but I don't think it makes much difference. After sous-viding I put it on a searing hot bbq, after patting it dry completely with paper towl. Only 30 seconds a side, just to get a bark started. Then I do a 2 hour cold smoke. I personally like apple or cherry. I also enjoyed hickory, but some people found it too strong. I also reduce apple juice and spray it on the crust before, and a couple of times during the smoke. Hope this helps!
@@jphish8724 THANK YOU!! I just did a test at 155F with three pieces. 24 hr / 27 hr / 30 hr.
No smoke… this time. But will cold smoke next time.
Thanks very much for your help. This is perfect!
@@MEMcAndrews For next time, when I didn't have access to a smoker, I've used a bbq, really hot to form a crust while controlling the char with apple juice. It worked surprisingly well
This is the ultimate method. But sous vide bags large enough are unavailable. And it is the point that is both the best and the guarantee of having at least some successful meat.
@@alexandermayer2026 I agree, gotta utilize smaller briskets..
@@CosmoCanCook the only cost effective briskets are from Costco. And they are huge. In all my cooking adventures, brisket is the most risky. Expensive meat that has to be cooked perfectly, and it takes 24 hours to find out how you did. Been moving towards short ribs, especially Dino ribs. Close to foolproof and probably better tasting. But the sous vide method for brisket helps an idiot like me a lot.
@@alexandermayer2026 haha, no idiots in cooking as long as you keep trying! I have a new method coming soon for a same day brisket. The trial run was awesome. Video coming in a few weeks
Dooood. Much respect to your video on the art of smoking meat. BUT. You mispelled Souse. It's Sous . Not a big deal. Just makes ya look like a little more of a pro on the subject.
Thank you so much, I realized the misspelling however, that is the title on the music license so I cannot change it. Oh well, still a fun video lol.
You made burger out of the POINT??? Blasphemy !!
Just the Mohawk, it was worth it.