anyone tried this? long story short, smoke for 4-6 hours, then steam at 150 for 10-16 hours. sounds good to me in principle,

Following. Smoke Trails is good. I have been curious about his 190* long rest method. Doing a brisket this Friday and I'm strongly considering do this.

Which of the three is the best?

Idk bud, I just saw this this morning and thought it was interesting

Super interesting. Also very intrigued by the idea of the sous vide ice chest. Looks simple as hell.

superunknown said:

---

Super interesting. Also very intrigued by the idea of the sous vide ice chest. Looks simple as hell.

---

Agreed,, though i think I'll try it in the oven before I sacrifice a cooler

schmendeler said:

---

You posted three videos without watching them?

---

I did watch the vids before posting. First one is a third party trying it out, second one is about the hold techniques, third is more about entire recipe/technique. You tell me which is most useful for you

I watched the second one first, so it's what piqued my interest

But again, I only watched them this morning and have not had the time to test it out. Was curious if anyone else had tried this before I sacrifice a cooler

Right and if I was going to watch one, which one did you think was the best video? Can you recommend one of them?

2

07ag said:

---

superunknown said:

---

Super interesting. Also very intrigued by the idea of the sous vide ice chest. Looks simple as hell.

---

Agreed,, though i think I'll try it in the oven before I sacrifice a cooler

---

I have a pellet smoker and I've tried the pull at 203ish and hold and it works out well enough but I still wonder...if i wrap it and put it back in the smoker...why bother with the smoker at all? If the bark is nice and set how I like it, and it's wrapped, I don't know if it matters where the heat comes from.

superunknown said:

---

07ag said:

---

superunknown said:

---

Super interesting. Also very intrigued by the idea of the sous vide ice chest. Looks simple as hell.

---

Agreed,, though i think I'll try it in the oven before I sacrifice a cooler

---

I have a pellet smoker and I've tried the pull at 203ish and hold and it works out well enough but I still wonder...if i wrap it and put it back in the smoker...why bother with the smoker at all? If the bark is nice and set how I like it, and it's wrapped, I don't know if it matters where the heat comes from.

---

don't think it would matter of heat source. perhaps other bbq'ers still had wood coals that had yet to burn out and were just using the residual heat rather than tie up the oven or buy a sous vide

i did my first long rest (warm oven) last weekend after watching the Goldee's video. I let it rest for about 6 hours (they go up to 12). came out great and makes meal time planning a hell of a lot easier. based on the mad scientist video w/ the Goldee's crew, i finished and rested in the foil boat, which i think is perfect for a kamado cook. i cook fat side down and put meat side down once in the boat.

I've done sous vide briskets in the past.

5 hours on the smoker, then pulled, cooled and sliced into 1-2 lb sections, bagged and frozen. Then pulled out and dumped sous vide in the morning of the day I want some bbq for dinner.

Unless I am cooking for a crowd, I Pretty much do all my bbq that way from brisket to pork ribs (just vary the time before I pull from the smoker)

Basically the convenience is the driveing factor. I can make good enough bbq that is super convenient to eat over time.

Thanks

RK said:

---

i did my first long rest (warm oven) last weekend after watching the Goldee's video. I let it rest for about 6 hours (they go up to 12). came out great and makes meal time planning a hell of a lot easier. based on the mad scientist video w/ the Goldee's crew, i finished and rested in the foil boat, which i think is perfect for a kamado cook. i cook fat side down and put meat side down once in the boat.

---

I'm doing a brisket this Friday on a pellet smoker and I think this is what I'm going to do. Fat side down for the initial cook to get optimal render and protect the meat from the heat source below. I'm going to stage the temps up slowly per Mad Scientist for optimal smoke out put, using Knotty wood Plum/Almond mix for bark and flavor. Using John Lewis slather and seasoning. Will then tallow and foil boat and finish fat side up to ~195*, then pull it, complete the foil wrap and rest in a warming oven until lunch Saturday, which should be ~ 12 hour rest. Will report back.

If you sous vide a brisket, make sure to save any of the liquid that gets rendered out. That is liquid gold.

superunknown said:

---

07ag said:

---

superunknown said:

---

Super interesting. Also very intrigued by the idea of the sous vide ice chest. Looks simple as hell.

---

Agreed,, though i think I'll try it in the oven before I sacrifice a cooler

---

I have a pellet smoker and I've tried the pull at 203ish and hold and it works out well enough but I still wonder...if i wrap it and put it back in the smoker...why bother with the smoker at all? If the bark is nice and set how I like it, and it's wrapped, I don't know if it matters where the heat comes from.

---

It doesn't. But you already have a hot pit, so if it isn't an issue controlling the heat for a while, it's just as easy to use it as anything else.

Txmoe said:

---

If you sous vide a brisket, make sure to save any of the liquid that gets rendered out. That is liquid gold.

---

You should do this anyway with the trimmings. I always do - render the fat into tallow and strain it. Smoked beef tallow is phenomenal to cook with.

And I despise sous vide for anything other than re-heating, especially with a brisket. Sous vide folks are like vegans and crossfit folks of the cooking world - they think every single thing must be done with a method that isn't all that great and is extremely time intensive for the same end result.

Txmoe said:

---

If you sous vide a brisket, make sure to save any of the liquid that gets rendered out. That is liquid gold.

---

And don't forget to render your trimmings
You should end up with close to a pint of rendered fat.

I usually cut the trimmings and put them in a pan in a 200ish degree oven overnight. Then transfer the fat to a bunch of silicone cupcake wrappers and cool I'm the fridge. After they are hard, I just transfer all the 1-2oz fat pucks to a bag in the freezer.

Anytime I need some fat for something savory, I reach for the brisket fat.

Pellet smoker here so yeah I'm thinking next brisket I may save me 8-10 hours worth of pellets and just go with the oven.

Also I 100% endorse rendering the trimmings in the smoker along with the brisket. There's a tub in my fridge where I accumulate the smoked beef tallow and it's fantastic.

TheFunnierPhideaux said:

---

RK said:

---

i did my first long rest (warm oven) last weekend after watching the Goldee's video. I let it rest for about 6 hours (they go up to 12). came out great and makes meal time planning a hell of a lot easier. based on the mad scientist video w/ the Goldee's crew, i finished and rested in the foil boat, which i think is perfect for a kamado cook. i cook fat side down and put meat side down once in the boat.

---

I'm doing a brisket this Friday on a pellet smoker and I think this is what I'm going to do. Fat side down for the initial cook to get optimal render and protect the meat from the heat source below. I'm going to stage the temps up slowly per Mad Scientist for optimal smoke out put, using Knotty wood Plum/Almond mix for bark and flavor. Using John Lewis slather and seasoning. Will then tallow and foil boat and finish fat side up to ~195*, then pull it, complete the foil wrap and rest in a warming oven until lunch Saturday, which should be ~ 12 hour rest. Will report back.

---

Seasoned. Going on tomorrow around 3:00pm.

Ok it's on.

Tentative course of events:

2:30pm start
3 hours 200*f -> 5:30pm
1 hour 225*f -> 6:30pm
2 hours 250*f -> 8:30pm
Boat in foil tallow under
~2.5 hours 265*f and start probing for feel 10:30-12? Pull at 195*F, tallow, complete foil wrap rest in 150*F oven until serve.

This precision almost looks like a dry sous vide cook.

schmendeler said:

---

This precision almost looks like a dry sous vide cook.

---

It's a pellet easy bake oven so you're not far off.

Using Knotty Wood plum and almond and staging temp up in steps per Max Scientist for best possible bark from a pellet oven.

Shall see!

Did the hour at 225*F and just moved to 250*F

At 170* and waiting for the stall to foil boat it.

Stalled at 174*f.

We're boated and pushing through.

Picked up 2 more briskets at Kroger for 1.99 a pound. Will be watching for updates on this 420 method.

So we were starving by the time we ate so I missed pictures of the whole thing. I think my wife might have gotten them and I'll post those if she did, but here's the resulting meats and cuts.

Came out quite good!!

Looks great. I think you and I cut brisket the exact same way.

Fantastic, thanks for the updates, just sad I wasn't invited to help with the scientific research taste testing

Over all opinions:

Costco prime brisket was great. Required almost no trimming and had a great fat point.

John Lewis seasoning was pretty good but I like more pepper. I'll augment it with more next time.

Knotty Wood pellets ran smooth and burned very very clean. Almost never saw plumes of smoke. It was a faint wisp at all times and temps maintained very very well. Flavor is good and bark ended up pretty not bad.

Mad Scientist approach to putting bark on with a pellet smoker seemed to do pretty well. Will do it again. That combined with Chud's foil boat did put a fair bark on it for a pellet grill.

Lastly the long rest from Smoke Trails… I believe it did a pretty good job. When I pulled it last night, the flat was still a little tough. It wasn't fully rendered yet but was on its way. It was pretty darn good today. It was also nice finishing it so far ahead of time that I could have a full morning and not have to worry about it. I got a full nights sleep, though admittedly I went to bed late.

All in all, I'll do it again. Just with a little more pepper.