OT—cooking thread

[Cash68847]

The best brisket I make is in the Sous Vide. Do it for 48-72 hours then finish on the smoker and it is tasty and not dry. I have dried out too many briskets on the smoker, this is way too easy (especially with meat prices these days).

What temp did you bring it to on the smoker?

 

[Kaladin]

I haven't used the peach bourbon yet

 

[betsch]

What temp did you bring it to on the smoker?

Sous Vide Smoked Brisket Recipe

Here's how to get a moist and tender brisket without a smoker, using sous vide cooking.

www.seriouseats.com

Here's the recipe I follow. I usually do the 154 degrees for 36-48 hours now that I think about it. Then either smoke or oven it at 275 until it reaches 200-203 degrees. Save your Sous drippings left in the bag and pour them over the slices when you are done cooking.

 

[redzoner]

Sous Vide Smoked Brisket Recipe

Here's how to get a moist and tender brisket without a smoker, using sous vide cooking.

www.seriouseats.com

Here's the recipe I follow. I usually do the 154 degrees for 36-48 hours now that I think about it. Then either smoke or oven it at 275 until it reaches 200-203 degrees. Save your Sous drippings left in the bag and pour them over the slices when you are done cooking.

That is my go to recipe as well. Big fan of Kenji.

 

[Cash68847]

Sous Vide Smoked Brisket Recipe

Here's how to get a moist and tender brisket without a smoker, using sous vide cooking.

www.seriouseats.com

Here's the recipe I follow. I usually do the 154 degrees for 36-48 hours now that I think about it. Then either smoke or oven it at 275 until it reaches 200-203 degrees. Save your Sous drippings left in the bag and pour them over the slices when you are done cooking.

My dad had one of our friends who does cook offs do one for our Christmas and it was the best I ever had. He foiled it at 170 I believe and took it to 198 for carving. He said he does 203 if you want to pull it apart but that thing was very tender at 198. I’m going to try his recipe when it warms up. He did garlic pepper, lawrys, and I believe cookies mixed for the rub. He said sometimes he leaves it on for a week. I was always scared to try a brisket because I didn’t want to waste money if it dried out because I’ve heard those stories, but to me it doesn’t sound that much different than doing a pulled pork.

 

[Toe]

@Cash68847 You're right that the basic technique for briskets is the same as for pork butts. The real difference is that pork butts are a hell of a lot more forgiving than briskets.

The number one mistake that people make with briskets is that they think of it like a big steak. "Cooking it less makes it more tender!" OH SWEET FUCKING JESUS NO. Cooking a brisket is nothing like cooking a steak, and with that mentality you will never make a good brisket.

You're on the right track with that basic process. Wrap it when the temperature has mostly stalled, maybe 160-170 or so. I usually take a brisket to at least 200, but the feel of the brisket is the real measure of when it's done, not the temperature. When it gets to maybe 195 or so, start poking different parts of it with a thermometer probe or skewer to test for tenderness. It should go through with very little resistance, like you're poking into a cake or something. Often the last part to finish will be the part of the flat that overlaps the point - your brisket ain't done until that part is tender. (This assumes that you didn't separate the point to make burnt ends.)

 

[Faux Sean Callahan]

Doing a pork shoulder today on the smoker.
View attachment 8151


Trying out this guy on it. Really like this brand.

View attachment 8152


View attachment 8153

Now stop staring at my butt

 

[BluesBucksNHuskers]

Explain it to me like I'm 5. How is it safe to cook waterfowl to a medium or medium rare, etc, but it's unsafe to do that with chicken meat?

If you’re cooking it more than medium rare you’re doing it wrong - the key to waterfowl is to pretend you’re cooking beef not bird. Medium + is when the tough and gamey comes in.

The chefs/tutorials I found on the google machine and youtube unanimously said, “if you like your meat more well done then medium rare, then duck/goose just isn’t for you”.

My favorite way to cook duck has been breasted w/ skin on. Seasoned just like a steak I start on a non-preheated pan - skin side down and go high heat. Then I wait until the skin and fat look/feel like crispy bacon then flip it and do about 1-2 minutes with teal/gadwall 2-3 with mallard and then done. Tastes like a damn good cut of steak

 

[betsch]

My dad had one of our friends who does cook offs do one for our Christmas and it was the best I ever had. He foiled it at 170 I believe and took it to 198 for carving. He said he does 203 if you want to pull it apart but that thing was very tender at 198. I’m going to try his recipe when it warms up. He did garlic pepper, lawrys, and I believe cookies mixed for the rub. He said sometimes he leaves it on for a week. I was always scared to try a brisket because I didn’t want to waste money if it dried out because I’ve heard those stories, but to me it doesn’t sound that much different than doing a pulled pork.

If I could smoke a perfect one every time I probably would, but its probably 50/50 for me if they turn out drier than I want. I haven't had a dry one yet with the sous vide. I guess if I'm gonna spend 8-12 hours smoking something I want it to turn out the way I want.

 

[Cash68847]

@Cash68847 You're right that the basic technique for briskets is the same as for pork butts. The real difference is that pork butts are a hell of a lot more forgiving than briskets.

The number one mistake that people make with briskets is that they think of it like a big steak. "Cooking it less makes it more tender!" OH SWEET FUCKING JESUS NO. Cooking a brisket is nothing like cooking a steak, and with that mentality you will never make a good brisket.

You're on the right track with that basic process. Wrap it when the temperature has mostly stalled, maybe 160-170 or so. I usually take a brisket to at least 200, but the feel of the brisket is the real measure of when it's done, not the temperature. When it gets to maybe 195 or so, start poking different parts of it with a thermometer probe or skewer to test for tenderness. It should go through with very little resistance, like you're poking into a cake or something. Often the last part to finish will be the part of the flat that overlaps the point - your brisket ain't done until that part is tender. (This assumes that you didn't separate the point to make burnt ends.)

The same goes with the pork butt. The first time I ever cooked one I only got it to 185 and of course it was tough. If you get to 200-205 with the pork butt you’re always good. The other thing that is hard to screw up is baby back ribs. They always come out great on the pellet grill and don’t take much attention. The one thing I do not like on a pellet grill is prime rib. I’ll cook it in the oven any day over the pellet grill.

 

[BIG TONE SOPRANO]

All you chefs need this. It’s razor sharp and it’s $14. You’re welcome. Oh, and get some Made In cookware.

Amazon product ASIN B005P0OJ4S

 

[BIG TONE SOPRANO]

The same goes with the pork butt. The first time I ever cooked one I only got it to 185 and of course it was tough. If you get to 200-205 with the pork butt you’re always good. The other thing that is hard to screw up is baby back ribs. They always come out great on the pellet grill and don’t take much attention. The one thing I do not like on a pellet grill is prime rib. I’ll cook it in the oven any day over the pellet grill.

Cook pork butt until it gives up. That’s at 205

 

[Faux Sean Callahan]

The one thing I do not like on a pellet grill is prime rib. I’ll cook it in the oven any day over the pellet grill.

I've done a prime rib and a tomahawk ribeye on my smoker.

Over did the tomahawk a touch, but it had incredible flavor.

Thought the prime rib was good too. Oven is good too

 

[Toe]

As far as I'm concerned, the best way to cook a prime rib is to cut it into ribeye steaks and cook those.

 

[Cash68847]

I've done a prime rib and a tomahawk ribeye on my smoker.

Over did the tomahawk a touch, but it had incredible flavor.

Thought the prime rib was good too. Oven is good too

I can cook a pretty good steak on the rec tec. The grill grates help a lot.

 

[Cash68847]

Amazon product ASIN B0851FJM4D
Has anyone bought one of these? I saw one in HyVee and my buddy just bought one. If this thing regulates the temp well, I would definitely buy this in the future over a pellet grill again.

 

[RedSeaRising]

View attachment 8151


Trying out this guy on it. Really like this brand.

View attachment 8152


View attachment 8153

Now stop staring at my butt

I recently discovered Kinders. Their buttery steakhouse seasoning has become a go to for me, rock solid and very versatile

 

[Cash68847]

I recently discovered Kinders. Their buttery steakhouse seasoning has become a go to for me, rock solid and very versatile

Amazon product ASIN B005HTIV64This is my go to for steaks. I usually let them sit a day in this. I’ll have to try yours sometime.

 

[HuskerPAC]

Anyone do any of the meat church stuff? I really like Traeger’s blackened Saskatchewan rub on stuff.

Also on your pork butts do you guys inject your meat or just the outer rub and spritzing?

 

[Cash68847]

Anyone do any of the meat church stuff? I really like Traeger’s blackened Saskatchewan rub on stuff.

Also on your pork butts do you guys inject your meat or just the outer rub and spritzing?

I don’t inject. I leave the rub on 3-5 days. It seems like the longer you leave the rub on the more it penetrates inside. I know some people who do a week on some meats. The best part about the pork but is pulling it apart. You can’t resist eating some of it right then.