Announcement

Collapse
No announcement yet.

48 hour Sous Vide Brisket...Do like that dang machine

Collapse
X
Collapse
 
  • Page of 2
  • Filter
  • Time
  • Show
Clear All
new posts
Previous 1 2 template Next
  • #1

    48 hour Sous Vide Brisket...Do like that dang machine

    I know it's along time...did other stuff while waiting...2.75# brisket, no fat trimmed, 2 shot glasses of A-1 bold & spicy...vac'd down...in da hot tub for 48 hours @ 136° water temp. It was damn sure tender & very good. The cup of juice made a fine gravy for the mashed taters. My grandson threw the Natty can in da tub!




    Sunset Eagle Aviation
    https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
    Tags: None
  • #2
    Awesome! Not rough and chewy at all eh? I'ma guessin Louie was mighty happy with you! Natty Up! !
    Don

    Humphrey's Pint
    Weber Smokey Mountain 18.5"
    Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
    Blackstone Professional Series 36" Griddle
    Weber Spirit SP-310 Gas Grill
    Anova One Sous Vide
    AMPS
    Purple Thermapen
    Maverick ET-733
    DigIQ DX2
    Misfit #1674

    sigpic

    Comment

    • #3
      Looks good Maybe shoulda threw it on the Copper top for a little bark
      Masterbuilt Stainless Steel 40"
      Weber 22.5" WSM
      Weber Performer W/rotisserie X2
      Weber 22.5" Kettle Silver
      Weber 22.5" Kettle Gold
      Weber 1990 22.5" 3 Wheeler
      Weber 18.5" Kettle
      Weber 18.5" Bud Light Kettle
      Weber Smokey Joe
      GMG Daniel Boone
      Pit Barrel Cooker
      Maverick ET 73 and ET 732
      6X8 A Maze N Smoker and Tube Smoker
      Fastest Themapen on the market BLACK
      The Vortex

      Comment

      • #4
        Originally posted by Doug S. View Post
        Looks good Maybe shoulda threw it on the Copper top for a little bark
        was the plan for CT...Louie was,... let's eat...
        Sunset Eagle Aviation
        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

        Comment

        • #5
          Originally posted by Slanted88 View Post
          was the plan for CT...Louie was,... let's eat...
          Never argue with Louie. Or piss into the wind. Ya don't unmask the Lone Ranger..oh wait..that's a song.

          Brisky looks juicy and tender..Mmmm
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

          Comment

          • #6
            I agree with Rich---It does look Juicy & Tender!!

            Was it?

            Bear
            Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
            Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


            Mom & 4 Cub litter---Potter County, PA:

            Comment

            • #7
              Chit, Louie happy everyone happy! Can't go wrong wit dat chit! Butt, if ya can put a char (sear) onnit, they gonna like it betta!
              Even Louie!
              Mark
              sigpic


              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

              Comment

              • #8
                Originally posted by Bearcarver View Post
                I agree with Rich---It does look Juicy & Tender!!

                Was it?
                Yes it was very tender...none left...

                Bear
                Originally posted by Mark R View Post
                Chit, Louie happy everyone happy! Can't go wrong wit dat chit! Butt, if ya can put a char (sear) onnit, they gonna like it betta!
                Even Louie!
                Was the plan Cat Daddy.. still bad fine tasty!
                Sunset Eagle Aviation
                https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

                Comment

                • #9
                  Don't mess with Louie! 😡

                  Like that gig Cat Daddy!
                  sigpic

                  Comment

                  • #10
                    No SV remarks tonite...Nope not gonna...

                    just for showin pics Mike...

                    And teach yer grandson where to throw his empties...
                    Craig
                    sigpic

                    Comment

                    • #11
                      Looking real nice!!!
                      Brian

                      Certified Sausage & Pepper Head
                      Yoder YS640
                      Weber Genesis
                      Weber 18.5" Kettle
                      Weber Performer
                      Misfit # 1899

                      sigpic

                      Comment

                      • #12
                        Looking good. Adding brisket to my SV "to try" list after reading this.
                        Dave

                        I love coming home. My back porch smells just like a BBQ joint.....

                        Comment

                        • #13
                          Looks damn fine Mike! I am gonna get on this gig for sure! I love using all the juice in a gravy or au jus...


                          Drinks well with others



                          ~ P4 ~

                          Comment

                          • #14
                            Looks fantastic Mike.

                            Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                            My best asset however is the inspiration from the members on this forum.

                            sigpic
                            @SmokinJim52 on Twitter

                            Comment

                            • #15
                              Damn fine looking brisket Mike! Just seems weird cooking it for two days.
                              sigpic
                              Smoke Vault 24

                              Comment

                              Previous 1 2 template Next
                              Working...
                              X