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I did a 24 hr cook also. I think it is too much time. Mine was mushy a some had mentioned. I think maybe half that time would be good. I have yet to try my hypothesis. Good luck.

Just "this is what, and how" no 15$ prepackaged rub, no 500$ fancy curved blade, no flipping of the rub bottles. The way a cooking video should be. just PORK, 142 for 2-2.5, sear enjoy. Thanks SO much.

You are fat. The last you need at this time is BEER & PIZZA. I am sorry. I LOVE BEER & PIZZA. This is world crushing news. You let yourself go. It is time to dial it back in. Sorry to tell you truth.

No sear!?!?

Let mne guess...you had a halloween SFX record sitting in your garage or something? Worst use of music, ever, bro.

This is not lamb it's Mutton! Mutton is an older lamb, the older the mutton the gamier it is. Go with a smaller and younger lamb and it won't have the gaminess.......

Season your meats before you vacuum pack and freeze them. I use salt, pepper, MSG and onion powder. Whether started from frozen or thawed, you can drop them directly into the sous vide. If you want additional flavors, these can be added before you brown them.

2 hours is enough ? I usually do at least 24 hours at 143F lol, but the result is great! Melt in the mouth!

I wonder how long it smoked for and final internal temp or doesn't it matter because of being already able to pull after sous vide?

Kitty cat wants one!!

Meat should be brought back to 160-165 to be safe to eat.

eww no sear

That funky jam in the background kept me tuned in the whole video. Ha

Your food handling is sub-par.

I've cooked this at a higher temp 170F for about 18 hours. I think it works better for this cut. YMMV.

You half smoke the brisket then sou vide. If not just crockpot that sucker for 16 to 24 hours. I use Guinness. At 16 hours I remove the liquid then add fresh with vegetables.

How to make honey mustard sauce?

I agree with the 48 hours , and for some added flavor I injected with Guinness stout 😁😊

Just as an fyi I’ve been the Avon’s sealer for about three years now with zero problems.

Nice! ... Going to try. Thanks for posting.

Leave that fat on there until after you cook it.

Careful @ searing with a Teflon pan. Teflon + high heat = no bueno

I froze the remainder of my Pizza Hut pizza not eaten during last Sunday's football game party. I had a brilliant idea today to vacuum seal them and then later try to sous vide them. The thought struck me that surely I wasn't the only idiot to try to sous vide frozen vacuumed sealed cooked pizza slices. But low and behold.... I wasn't the only one to come up with this idea. I haven't sous vide them yet, but as soon as I vacuum sealed them, I popped on here to see if I was a nut-job or if anyone else has ever tried this... From the looks of this, I could have just freezed them in regular freezer bags and microwaved them when ready to eat w/o suffering any different fate.....

Temps were below the usda guidelines for low temp pickles 180-185 F for 30 minutes

*💯Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. Best filet I've had outside a top end steakhouse. So good, I bought 2 for myself.*

*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*

When you said the price I had to check how old this video is 🤣

I will try this. We used to cook the snot out of pork to avoid any problems. But now the FDA safe temp is 145 F should be good.

Subscribed. Liked how you present the process. Will explore your channel's content, brother. Love me some of them brats!!

Please make a video on the hash brown casserole it looks amazing and I’ve never heard of it 😩

Do not follow this recipe. After 48 hours at 140 Fahrenheit I ended up with a pile of mush.

You should save the solution that it was in. Then soak in water to draw out the salt. Combine that water with the solution. Slow cook your carrots then cabbage then potatoes in that water with Guinness stout and ginger beer. Let the beef rest in the pot with the vegetables. Once it all blends you will have the best corned beef dinner. Don’t over cook the vegetables!

It did not look like you removed the air or seal the bag.

looks great but what's with the 70's porn music?

Followed recipe exactly and the brisket turned into a pile of mush.

The corned beef looks great and I like the idea of the mustard cream sauce. Would you please share how you made the sauce?

Love the food porn music in the background lol!!

I like your beer weight inside that souis vide tub.

DO NOT DO THIS!!!!! WILL TURN YOUR EXPENSIVE LEG OF LAMB INTO MUSH!!!! TASTED LIKE CANNED MEAT!!! wONT EVER TRUST ANOTHER ONE OF YOUR VIDEO'S!!!

Great video man..I've recently gotten into sous vide cooking and I've found that pre-smoking your meat will build a more complex depth of flavor than smoking it after the fact. Regardless, your food looked incredible. Keep up the great work

Looks damn good!!!!! Got one in the SV right now. Doing a test.

My husband made this for our Christmas dinner. My son said it was almost juice. So mushy! Good thing I made some other dish and no other guests due to covid. Super fail! Oh, he only did 23 hrs. SMH.

Lam leg is a lot smaller than that.

If i look at the size of that "lam" i disagree. That is not lam. Lam does not taste like game. To me the mustard is a big no no. 😬

259 likes nice 👍 sb dn please support me too thanks

Are the recipe & instructions from the sous vide app?

Nice!!! Salmon looks A-1

nobody does this. if you have 1 piece of pizza left you just eat it instead of vacuum seal it and put it in the freezer. Were you high?

Yeah dude! The best method for brats, imo. I do mine for an hour at 150°f. I mix up Sauerkraut, onions, a can of beer, salt, and Dijon in a bowl and add it to the bag with the brats. Sear em up, put everything in a top split buns with extra mustard. Fuckin perfect.

Hello. I'm wondering how long to cook a 4 1/2 lbs boneless leg of lamb. I'm thinking of finishing it in my smoker. Thanks Packo