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,
https://ts.la/eric59704
superunknown said:
Super interesting. Also very intrigued by the idea of the sous vide ice chest. Looks simple as hell.
schmendeler said:
You posted three videos without watching them?
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
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 videsuperunknown 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.
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.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.
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.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.
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.Txmoe said:
If you sous vide a brisket, make sure to save any of the liquid that gets rendered out. That is liquid gold.
Txmoe said:
If you sous vide a brisket, make sure to save any of the liquid that gets rendered out. That is liquid gold.
TheFunnierPhideaux said: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.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.
schmendeler said:
This precision almost looks like a dry sous vide cook.