Sous Vide Everything

Flyn

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These three guys have a youtube channel, Sous Vide Everything. They have done hundreds of videos on sous vide cooking.

Because the guys also have experience with other grilling/smoking methods and because they are fun to watch, the channel has become one of my favorites.

I thought I'd post it in case anyone else is interested in learning about sous vide or watching some entertaining videos.

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw
 

SleeperLS

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My dad got me this Wagyu beef brisket to cook for our holiday meal and I feel like sous vide needs to be involved somehow. Maybe a smoker as well for a small amount of time. There is this local to us Wagyu farm right down the road from us out here and their meat is unreal.
 

EmersonHart13

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Well funny you say that...

Sous vide the brisket for 3 days at 136. Let it spend the night in the fridge then 3 hours at 300 in the smoker.

Just are that today and it was glorious!!!
 

SleeperLS

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Well funny you say that...

Sous vide the brisket for 3 days at 136. Let it spend the night in the fridge then 3 hours at 300 in the smoker.

Just are that today and it was glorious!!!
That sounds amazing. Does it matter the size of the brisket for how long the sous vide cook is?
 

crooks

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Well funny you say that...

Sous vide the brisket for 3 days at 136. Let it spend the night in the fridge then 3 hours at 300 in the smoker.

Just are that today and it was glorious!!!
How was the smoke taste?

I've done two briskets sous vide so far and smoked both for about 3 hours first then sous vide for 50-60 hours. Both turned out very good.
 

EmersonHart13

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That sounds amazing. Does it matter the size of the brisket for how long the sous vide cook is?
I did 7 lbs but the recipe didn't have anything to do with size so you should be fine.
You can sous vide for as little as 36 hours per the recipe I used.

Also you can carry the temp, if you go higher it will crumble more and be better for sandwiches.
 

EmersonHart13

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How was the smoke taste?

I've done two briskets sous vide so far and smoked both for about 3 hours first then sous vide for 50-60 hours. Both turned out very good.
I did a bunch of research and found a guy that did back to back tests and he found sous vide first to be the better way to go.

Smoke taste was damn solid. It was my first brisket I've ever done and many leaving the party said they loved my meat.




404 happy ending not found... Lol
 

crooks

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I did a bunch of research and found a guy that did back to back tests and he found sous vide first to be the better way to go.

Smoke taste was damn solid. It was my first brisket I've ever done and many leaving the party said they loved my meat.




404 happy ending not found... Lol
Im going to have to try it that way now.

How was the texture with you going 3 days at 136*?
 

EmersonHart13

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I was able to nicely slice it (aka not crumbly) and you could cut it with a plastic fork. We cut it like thick cut bacon for serving and it worked really well. You could obviously go thicker as well but we were trying to let people adjust their own portion size without wasting any.
 

Carvin

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I'm brand new to sous vide and stumbled across this channel too. They did steaks with and w/o butter in the bag and had a guy do a blindfolded taste test.
He picked the no butter steak.
 

Ryan02Stang

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Well funny you say that...

Sous vide the brisket for 3 days at 136. Let it spend the night in the fridge then 3 hours at 300 in the smoker.

Just are that today and it was glorious!!!
How was the smoke taste?

I've done two briskets sous vide so far and smoked both for about 3 hours first then sous vide for 50-60 hours. Both turned out very good.
I did a bunch of research and found a guy that did back to back tests and he found sous vide first to be the better way to go.

Smoke taste was damn solid. It was my first brisket I've ever done and many leaving the party said they loved my meat.
Jesus this sounds amazing! I've sous vide a pork shoulder and then smoked, but did find it a little lacking on the smokiness, although it was the most tender pork shoulder I'd ever ended up with once done. I thought about adding a little liquid smoke flavor to the water bag.

If you say the smokiness was solid though for the brisket, I think I'll try without first go around! Pretty sure I have to try this sometime within the week now!
 

EmersonHart13

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Shoulder might be too big to get good penetration on a short smoke..? I did a 7lb Brisket so 3 hours was enough.

I also smoked with maple wood, I don't know if that makes a difference or not..?
 

Flyn

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I'm brand new to sous vide and stumbled across this channel too. They did steaks with and w/o butter in the bag and had a guy do a blindfolded taste test.
He picked the no butter steak.
Yeah, I saw that episode. The butter flavor takes away from the meat flavor.
 

crooks

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Shoulder might be too big to get good penetration on a short smoke..? I did a 7lb Brisket so 3 hours was enough.

I also smoked with maple wood, I don't know if that makes a difference or not..?
So was it only the flat you cooked? I'm still not sure on the after cook smoke. Smoking before the water bath gave me the same smoke as a normal brisket but man was it tender and moist.
 

EmersonHart13

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I have never done it the other way myself. I just went off what I read and my schedule its easier to smoke on the weekend and sous vide during the week when I am busier.
 

crooks

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Now I want try all three. Before smoke, liquid smoke, and after cook smoke. Maybe I will find a flat.
 

EmersonHart13

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Atta boy, thats the only way to really know. Everyone's smokers are different and everyone does things a little different and obviously meat is always different so things are never going to be the same for everyone.
 

Yaj Yak

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Now I want try all three. Before smoke, liquid smoke, and after cook smoke. Maybe I will find a flat.
and for a fourth, "normal" smoke...
 

crooks

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and for a fourth, "normal" smoke...

That would be tough to do. I was just going to buy a flat and cut it in thirds. I dont know if I want to baby sit trying to smoke a 1/4 flat all the way through and then it would be hard to time when to have people over to eat. I've smoked 6-12 briskets the normal way and have a good idea what they taste like. Sous vide is better.

I really like the way this youtube channel does taste tests. I'm about a week away from my 60 day dry aged rib eyes being ready and doing a 6 different rib eye blind taste test. This will be the forth or fifth rib eye test in the last two months. Maybe I will make a post about it.
 

Yaj Yak

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weird, sous vide to me is no better or worse than typical cooking methods... just different really, once each method gets figured out more and more.
 

Yaj Yak

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60 day aged ribeye doesn't sound like something i want to be a part of.
 

Yaj Yak

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might as well just braise an extra brisket to compare that to the sous vide ones as well.
 

Flyn

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60 days may still be OK. I saw taste tests on 100 day and they weren't favorable. I imagine the concentrated, nutty flavor will be stronger than the 30-40 day steaks. Question is how strong?

It will be interesting to hear how they turn out/taste.
 

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