This is my second sous vide cooker czcams.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I don’t know why you would cook meat any other way. This model is more compact and quieter than our older version that this one is replacing. We have done creme brûlée, cookie dough and tons of meat. They all come out perfect every time. I recommend this to EVERYONE. The app is great and easy to use. It stays at a consistent temperature. This model is extremely quiet. I just love it. We also have the anovo sous vide cooker 16L box thing and this fits inside that which is great because I can store them together. I just love that I can set this and walk away to deal with the rest of dinner.
I've been looking for someone to do this for a while now, thank you! Would love to see you do a whole series of experimentation with added tallow, longer rests, etc.
Smoked a 14 lb. brisket for 12 hours, and then placed it in sous vide for 15.5 hours (160 degrees for 14.5 hours and then 150 degrees for the last hour). Best brisket I ever had. Not a single person at my house opted to use any sauce, and a number of folks went back for 4ths and 5ths. Thanks for making this video. In my book, this method is a game changer.
@@bdr5150 It does soften up the bark. If your kitchen oven has a top broiler, just before serving, move the brisket around 6 to 8 inches under the flame for around 5 minutes. Keep an eye on it so you don't burn the black pepper.
I cooked my first ever brisket today. I followed @MadScientistBBQ’s pellet grill steps. I used ur trimming video and ur SPG blend. I did this sousvide rest for 9 hours. Everyone at the party loved it. 10/10 Made me look like a pro even tho I have never done this before.
I've done three briskets this way and I can attest it is an absolutely delicious result that's really hard to mess up. Hands down the best brisket possible at home.
The ending challenge to Guga made me laugh our loud. About 2 years I had discovered “Sous Vide Everything” and was trying to become an expert at that technique by following his channel. I could never get a good sear on a steak or chicken however. One day he featured a pellet smoker that had a gas grill accessory. I decided that was the way to go…. I gave up on sous vide because smoking was so much better. I’m on my third smoker and now my gurus are pit masters like Bradley. I love to see Bradley mention Guga!
@@Duschbag I hate to say it, but he’s doing that (IMHO of course) because he’s running out of ideas. I think that’s a risk that all “category” CZcams food channels face. I see it all the time with BBQ channels. “Chef” Tom did an onion soup recipe today. Not exactly BBQ fare, but I think he’s running out of ideas too. We probably have too many brisket recipes on CZcams at this point, but the current one is truly useful. IMHO of course.
@@Duschbag He did sous vide for a month, and they did finish it, but they did not eat it. "It feels incredibly tender, but it smells like death. We only finished it because we said we would, DO NOT EAT THIS". As I recall they basically held it at danger temps for thirty days. I have no idea what else they might have expected.
@@emmgeevideo I made a French onion soup following Pressure Luck, but smoked the onions on my pellet smoker first. Served it as my jous for French Dips that I smoked and sous vide eye of round for. Lots of little details made for an amazing meal :)
@@Sudzlada Pressure Luck! Old Home Week! A few years back I discovered CZcams cooking channels. I’ve always been a gadget freak and loved getting new gadgets and playing with them. I got a pressure cooker because I thought it would help save time cooking and I could more easily make a batch of something and have leftovers. I stumbled on Pressure Luck and loved the recipes and the quirkiness of the host. I have had many gadget and cuisine adventures since, including my Guga phase. There are some great channels in CZcams-Land and great hosts like Bradley.
Doing your beef cheek method tomorrow (finished sous vide) and ran across this gem of a video today - oh man, that brisket FULLY explains why the time investment is worth it. Fire, meat and friends (and the occasional invading boot snake). Thanks Bradley, even the year old video's are still stellar!!!
Going to have to try this. I hot held a paper wrapped brisket in my oven at 150 for 21 hours this past weekend and it still came out great. I’m sure there’s a diminishing return at some point though.
Superb video thanks Chud from a UK bbqer. Smoking a huge brisket for Christmas Day and was scratching my head how to not have to cook all night Christmas Eve. I have a sous vide machine and this is the answer to my prayers, especially as it's absolutely freezing overnight this time of year. Wonderful!
BAM! I've been on the fence about a sous vide and this just pushed me over the top. Great way to manage the time between wrapping up a cook and when you're serving it up to the family. Looks awesome - can't wait to try this method!
I have been smoking for over 20 years but could never nail a great brisket... I tried this recipe and process this past weekend and hit the motherload... thank you for the great info...
Bradley, I just sous vide rested my brisket at 150 for 17 hours. Was aiming for 12 but 17 was just when it worked out when everyone wanted to eat. People were absolutely loving the brisket.
@@hattrickvic I use vac seal bags for anything over 135. I don’t really pay too much attention on my temp for when to pull. I smoked unwrapped for about 10 hours until I got a good bark. Then I wrapped in butcher paper and poured a good amount of beef tallow I’d rendered from the trim in with it. Cooked for an additional 2 hours until when I probed the brisket it felt like butter. Then I pulled the brisket and set it on my kitchen counter to cool down to around 160 before vac sealing and putting in my water bath. I watched mad scientists video on when to wrap and go kinda based on what he says too. Checking to see if fat is rendered by poking my finger into it until it feels like jello.
Nice! I have been doing the sous vide re-heat for a while now with catering and it works so well! I was all set to do this exact hold this past weekend but was offered an electric Cambro for the rest so I went that route. Glad to see you did it. Now I can feel confident in doing this next time!!! 👊🏼
Have you ever rested 24 hours? Would be nice to cook one day, rest 18-24 hours for dinner next day. Avoid having to wake up in the middle of the night!
I can't believe I didn't think of this... As one of those with an oven that just can't go low enough for a safe overnight rest, this is perfect, and I already have an immersion circulator!
My favourite part of every brisket video is ChudTrim Bingo: - "Deckle fat wants to peel right off" - "Aerodynamic so it doesn't burn up" - Burger/Sausage/Tallow reference - Chud scrape - "No need for slather" - "You don't have to worry about over-salting" - "Don't forget the sides"/"Rookie Move" Reckon I could Chud Trim a brisket with my eyes closed at this point. Even though I've never held a brisket in my life.
Outstanding! I’ve been resting mine overnight in my gas bbq with one burner turned down to low which keeps temp around 150 and does a great job. However since I own a sous vide machine I’m going to try this method next. Also would be a great way to reheat brisket I think.
This is a solid WINNER. The brisket looks phenomenal. I will definitely adopt this method during my next cook, specially that I don't possess a commercial type food warmer. Using blankets in a cooler is messy, and the temperature may drop too low on long holds. I might crust the bark in the oven broiler or better yet over a charcoal grill for about 10 minutes per side in order to crisp the bark. After some 24 hours of cooking, another 15 to 20 minutes is not much of a pain to do.
Interested to try this method. And definitely want to see you do a video series of testing various resting period durations in controlled temperature environments (oven, etc)! I’ve used my Masterbuilt electric smoker as a place to rest my briskets after cooking and have tried it up to 20 hours with decent results. Wondering if there’s a true “sweet spot” rest length that makes a difference.
Chud I really liked this video and really glad you did it. What I want to see in these types of videos is you comparing it to your standard brisket, whatever that may be such as tallow and the boat. Not necessarily cook both just whenever you're reviewing the tested brisket mention the differences and whether you like it more or less. Unfortunately meat prices are just too high for me to do all the experiments I want too. Keep up the good work and merry Christmas!!!
Seen many ideas on brisket including smoking then finishing it sous vide but not resting it that way. Definitely need to try it out. Thank you for the idea. Looks awesome.
I tried this over the weekend with terrific success. Highly recommmend this method and will be my go to method for brisket smoking (and maybe beef ribs and chuck too)
I’ve always wondered about liquids in a vacuum. What if you flash chilled the drippings/tallow/any fatty liquid to solidify it or froze non-fatty liquids, THEN vacuum sealed it? Once running in the water bath, it should equalize in temp and once opened, the meat should suck in the juices. Just a thought as I haven’t tried it yet.
I see the word "brisket" in one of Chud's videos and I instantly click. I don't care what else the title says. That may be the finest brisket I've ever seen on CZcams. And I watch everybody. You're gonna make me go buy a sous vide machine now....lol.
Finally! Thank you. This has always made the most sense to me. Sous vide is idiot proof. I was worried about the bark but guy showed it holds up. And the beefy taste you described is missing in more traditional methods. Great stuff
I once held, wrapped in paper with tallow, in the oven at 150 for 72 hours because life happens, and it came out pretty solid, but a little dry. Would love to see what results you come up with.
Hey Mr. Brad…big fan of your channel. I portion size my leftover brisket into freezer bags w/ a spoonful of tallow. Then all my frozen re-heats are done in the sous vide to avoid drying it out. But now I’m gonna try your amazing idea for overnight rests instead of my oven. I will miss the smell of brisket in the morning.
Ok, so last Thursday, I smoked my first brisket, I’ve oven cooked them before so I knew the basics, and I’ve binge watched every one of Chuds videos like a thousand times each 😆. So I did it on a kettle. Smoked it lighter cuz I realized that the reason why I got dirty smoke on my burnt ends last month (it’s my buddy’s kettle) was because I just added too many wood chunks. So that day I came home and the wife said I smelled like a water bathed fire pit 🤣🤣. But this time, I could barely smell smoke on my clothes and she said the same. And it was a sweeter smoke too. So, I cooked the fatty to about 140 @250-300 (I had a bit of trouble keeping the heat steady but it worked), but had to take off so he could get some time with his kids. So I took it home, foil wrapped it at 180 degrees, at around 18:00, then about 13:00 on Friday took It out, foil boated it till around 17/1800, sliced into it, and oh my word. The SnP 1-2 ratio IS GOLD. And for any one wondering, on pork belly, and brisket, a 24hr rest is HEAVEN. Sir Chudwick the 3rd next in line for the throne, thank you for giving us these videos. You’re the man 😎👊🏼.
I have a BMS8 Wagyu brisket in my freezer rn. Can't wait to use it. I have an immersion circulator, and a friend of mine has ordered a smoker. I'm really excited to try your method.
This is so funny man, I did the exact same thing this weekend for a party. I have a kamado and it always comes out a bit dry at the bottom after resting in the oven. So I had the same mindset of just resting it sous vide for 24 hours, but I did inject it with smoked tallow. I was scared a little but it turns out perfect! Definitely not the last time I'm doing it!
tried the sous vide overnight rest last week instead of my normal oven method...results were outstanding. The sous vide held a consistent temp and I think it made a difference in the end product. Thanks for the idea.
VERY interesting video! Dare I say that it's a game changer for the brisket game!! I'd definitely be interested in seeing a 24 & 48 hour rest. I had no idea this channel was sub 100k subscribers. I thought you were closer to the 1m subscriber range. Keep up the great work and thanks for all you do! I love the creativity involved in your cooking. (This is all coming from someone who named their son "Woody" so I may be a little biased...)
Hi Chud. Love your videos and appreciate your talent. I always learn something. I have no room nor time for offset so I have a BGE and love it. I have been sous Viding briskets for years. I smoke it for 4 hours or so which is all it needs to impart the smoke / ring and then sous vide for 48 hrs. Comes out amazing. Thanks for doing this.
definitely would be interested in the 'how long can you rest a brisket'' video...thanks for the great content. Also, best trim videos on the internet, thanks.
I really liked this idea! I recently bought a smoker and sous vide and am trying to use both of them to make things easier to cook food at home (since I'm totally a noob at cooking). I was originally turned onto the idea after watching Guga. I think your brisket might end up winning unless he tweaks his method. If you made more sous vide bbq videos I will watch them.
This may have solved my timing issue for a 6 p.m. dinner party. Industry standard works out with a 12 hour rest opening at 11 but, if I bump it back to 6 I’d be up all night watching the fire. So thanks man. I’ll definitely look into this.
That's one of the reasons I got a gravity smoker. Couldn't stand the thought of using a pelletpooper. My Gravity gives me 95% of what a stick burner does every single time with no hassle
@@Megabear90 With a pellet smoker, which I own and enjoy, I’m getting up early because I mainly smoke on my offset which just produces overall a better quality product. If I don’t feel Ike getting up then I’ll toss a brisket on the pellet overnight at 11, wrap in the morning, and rest before dinner. Most all of the guys who hold trophy’s have a pellet in there backyard.
@@williamstafford7803 nothing against a pellet smoker. It just doesn't give me the type of smokiness and bark I want. That's why I think a gravity, like the ones from Masterbuilt and Char Griller, is the best of both worlds. I load it with charcoal and woodsplits and it does all the work. I trim my brisket, slap on some SPG and toss it in before I sleep. The next morning all I have to do is add some fuel amd wait till its done.
@@Megabear90 and it never will, but gravity’s are essentially the same thing but with charcoal and more flavor. That’s why I was saying my offset is my go to for 90% of my cooks. Charcoal bed to start and all wood from that point forward. I’m not opposed to any type of cooker to be honest as long as we’re drinking beer and eating good bbq.
@@williamstafford7803 that's the right attitude! Meat and beer, that's why we're here! Personally I would love to run an offset, but I would rarely ever use it.
This video is timely because I'm planning to smoke a brisket ahead of time for Christmas, vacuum seal it, then reheat it in a sous vide. I'm wondering if it would be better to vac seal and refrigerate immediately, then reheat / "rest" the brisket for 12 hrs @165, -- OR -- rest first, then cool, and do a quick reheat. Or even option 3, do a 12 hr heated rest before travelling and throw the brisket in a cooler and keep it warm up until serving. I'm leaning towards option 2, but I'm curious to hear your thoughts.
Damn Bradley! I have never thought about resting it in my sous vide. Genius! I’ve cooked one sous vide, but resting , that sir, is a smooth move for sure. Looks so de-liss-ious! Thanks I’ll be doing this for sure.
May I suggest wrapping it tightly in cling wrap before you bag it? Holds the juice in and keeps the vac bag clean when you stick the meat in as well as containing the juice to prevent sealing issues.
This looked great! I've tried SV brisket before (but doing it as my main cooking method since I don't have a smoker...yet) and it didn't turn out so well. This application of the SV sounds excellent, though.
Wow! Brilliant idea. I've smoked a brisket at super low for 3 hours then sous vide for 62 hours...as per Guga, and it was awesome. This...looks unbelievable!!! I can't wait to try this! Thanks brother 🙏
The main reason to vacuum seal is to make sure the bag sinks in the sous vide. So if you want to add juices, use a quality ziplock bag, and remove any air.
Wow, what a fantastic idea. I have cooked 3 briskets so far. First one was only the point which we ate straight after the cook, second had a long rest in a cooler, third a long rest in the oven.. nr four will now most probably rest sous vide. Thanks a again for being an awesome teacher! I truly enjoy watching your channel!
Great vid! You think in the future you could do a vid if there is any differences taste, burn etc between seasoned wood vs store bought kiln dried wood?
I'd definitely appreciate research and tips on holding, especially in situations where minimum equipment is available. For my family's Seder in the spring, I'm planning to smoke a brisket the day before on a borrowed Weber kettle (per your video), then hold overnight until the next day's meal (roughly 15 to 18 hours). My holding options are a cooler, an oven, and a gas grill. The oven won't be available starting in the morning as other meal prep begins, which points me to foil boating in the gas grill on low through the morning and early afternoon until ... an hour or so before we eat? Would the cooler or oven be the better option for overnight? I hope you'll be able to address some of these points between now and early April!
Njoyable as always...thx. I recently purchased an electric Master Built smoker for this same purpose and to hold customers food before delivery or pickup Have you ever used an electric smoker/warmer for holding.
what vacuum sealer are you using - I cook brisket a lot, and easier to prep the day before so I can sleep, want to do this setup - Sous Vide over night - struggling to find large enough vacuum sealer
LOVE your channel and learned so much from watching your videos for hours. Chud, I just learned about the ANOVA oven and a friend tells me he does Sous vide without a bag in it, wonder if I could use it to rest the brisket for 12 hours without the bag or should I put it in the oven in a bag? Thanks again for all the amazing content
How does everyone fit their briskets in the the bags? Maybe I didn’t trim mine down enough, but I couldn’t get the brisket in the bag. I was using an 11” bag
Let’s do it. Challenge accepted. But we do it together!
That’s will be GREAT!
OFC with Brad, Guga and several others blind tasting.
Lets do et!! Maybe Sous Vide Angel too 🤣
I can hardly wait!
@@emmgeevideo Indeed, Sous Vide Angel will go viral 😁
This is my second sous vide cooker czcams.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I don’t know why you would cook meat any other way. This model is more compact and quieter than our older version that this one is replacing. We have done creme brûlée, cookie dough and tons of meat. They all come out perfect every time. I recommend this to EVERYONE. The app is great and easy to use. It stays at a consistent temperature. This model is extremely quiet. I just love it. We also have the anovo sous vide cooker 16L box thing and this fits inside that which is great because I can store them together. I just love that I can set this and walk away to deal with the rest of dinner.
Really enjoyed the close-up of you trimming. I've watched your other trimming videos too and each time I find them more and more useful!
I would really like an experiment on the idea of an ultra-long rest and see how the 24/48 hour rest would go.
I've been looking for someone to do this for a while now, thank you! Would love to see you do a whole series of experimentation with added tallow, longer rests, etc.
I feel like we need a multiplication like table for temp and times lol
Smoked a 14 lb. brisket for 12 hours, and then placed it in sous vide for 15.5 hours (160 degrees for 14.5 hours and then 150 degrees for the last hour). Best brisket I ever had. Not a single person at my house opted to use any sauce, and a number of folks went back for 4ths and 5ths. Thanks for making this video. In my book, this method is a game changer.
I have a question for you. Do you feel the sous vide rest, messes with the bark at all? Or softens it up?
12 hours at what temperature 🌡️ in the smoker?
What temp did you pull off the smoker? Did you let cool before vac sealing?
@@bdr5150 It does soften up the bark. If your kitchen oven has a top broiler, just before serving, move the brisket around 6 to 8 inches under the flame for around 5 minutes. Keep an eye on it so you don't burn the black pepper.
Do you need a special bag. I'm worried my sealer isn't wide enough.
Great Demo! One thought: freeze the drippings in ice cube trays and put frozen cube is sous vide bag just before you seal. Helps with the seal.
I'm buying a sous vide because of this video and all of the other things you've proven to be awesome so far. Thank you!
Looks great! Your oven rest has changed my brisket game 1000%. Now I need a sous vide machine :D
Hey Bradley you have the best teaching videos for me the backyard smoker amateur. So on that note thank you very much.
I cooked my first ever brisket today.
I followed @MadScientistBBQ’s pellet grill steps.
I used ur trimming video and ur SPG blend. I did this sousvide rest for 9 hours.
Everyone at the party loved it. 10/10
Made me look like a pro even tho I have never done this before.
How did you test it?
I've done three briskets this way and I can attest it is an absolutely delicious result that's really hard to mess up.
Hands down the best brisket possible at home.
The ending challenge to Guga made me laugh our loud. About 2 years I had discovered “Sous Vide Everything” and was trying to become an expert at that technique by following his channel. I could never get a good sear on a steak or chicken however. One day he featured a pellet smoker that had a gas grill accessory. I decided that was the way to go…. I gave up on sous vide because smoking was so much better. I’m on my third smoker and now my gurus are pit masters like Bradley. I love to see Bradley mention Guga!
Speaking of Guga... I remember screaming in HORROR when he said he was going to Sous Vide a Steak FOR A MONTH...! 😳 Can you spell food poisoning..? 🤢
@@Duschbag I hate to say it, but he’s doing that (IMHO of course) because he’s running out of ideas. I think that’s a risk that all “category” CZcams food channels face. I see it all the time with BBQ channels. “Chef” Tom did an onion soup recipe today. Not exactly BBQ fare, but I think he’s running out of ideas too. We probably have too many brisket recipes on CZcams at this point, but the current one is truly useful. IMHO of course.
@@Duschbag He did sous vide for a month, and they did finish it, but they did not eat it. "It feels incredibly tender, but it smells like death. We only finished it because we said we would, DO NOT EAT THIS".
As I recall they basically held it at danger temps for thirty days. I have no idea what else they might have expected.
@@emmgeevideo I made a French onion soup following Pressure Luck, but smoked the onions on my pellet smoker first. Served it as my jous for French Dips that I smoked and sous vide eye of round for. Lots of little details made for an amazing meal :)
@@Sudzlada Pressure Luck! Old Home Week! A few years back I discovered CZcams cooking channels. I’ve always been a gadget freak and loved getting new gadgets and playing with them. I got a pressure cooker because I thought it would help save time cooking and I could more easily make a batch of something and have leftovers. I stumbled on Pressure Luck and loved the recipes and the quirkiness of the host. I have had many gadget and cuisine adventures since, including my Guga phase. There are some great channels in CZcams-Land and great hosts like Bradley.
Doing your beef cheek method tomorrow (finished sous vide) and ran across this gem of a video today - oh man, that brisket FULLY explains why the time investment is worth it. Fire, meat and friends (and the occasional invading boot snake). Thanks Bradley, even the year old video's are still stellar!!!
Going to have to try this. I hot held a paper wrapped brisket in my oven at 150 for 21 hours this past weekend and it still came out great. I’m sure there’s a diminishing return at some point though.
Dude, I love your sausage videos, so easy to follow. But this was also epic and easy to follow. Keep up the awesome vids mate.
Superb video thanks Chud from a UK bbqer. Smoking a huge brisket for Christmas Day and was scratching my head how to not have to cook all night Christmas Eve. I have a sous vide machine and this is the answer to my prayers, especially as it's absolutely freezing overnight this time of year. Wonderful!
BAM! I've been on the fence about a sous vide and this just pushed me over the top. Great way to manage the time between wrapping up a cook and when you're serving it up to the family. Looks awesome - can't wait to try this method!
I have been smoking for over 20 years but could never nail a great brisket... I tried this recipe and process this past weekend and hit the motherload... thank you for the great info...
Really? This confirms the rest is king
I love that!!! To make a brisket a day early and leave it in the sous vide until everything is ready...Brilliant!👍❤
Bradley, I just sous vide rested my brisket at 150 for 17 hours. Was aiming for 12 but 17 was just when it worked out when everyone wanted to eat. People were absolutely loving the brisket.
Hey I'm curious. Did you Vacuum sealer or zip lock? Did you do foil boats? Do you remember what temp you pulled. Would love to hear your process
@@hattrickvic I use vac seal bags for anything over 135. I don’t really pay too much attention on my temp for when to pull. I smoked unwrapped for about 10 hours until I got a good bark. Then I wrapped in butcher paper and poured a good amount of beef tallow I’d rendered from the trim in with it. Cooked for an additional 2 hours until when I probed the brisket it felt like butter. Then I pulled the brisket and set it on my kitchen counter to cool down to around 160 before vac sealing and putting in my water bath. I watched mad scientists video on when to wrap and go kinda based on what he says too. Checking to see if fat is rendered by poking my finger into it until it feels like jello.
Nice! I have been doing the sous vide re-heat for a while now with catering and it works so well! I was all set to do this exact hold this past weekend but was offered an electric Cambro for the rest so I went that route. Glad to see you did it. Now I can feel confident in doing this next time!!! 👊🏼
Have you ever rested 24 hours? Would be nice to cook one day, rest 18-24 hours for dinner next day. Avoid having to wake up in the middle of the night!
I can't believe I didn't think of this... As one of those with an oven that just can't go low enough for a safe overnight rest, this is perfect, and I already have an immersion circulator!
Haha I know right, I feel the same way!
My favourite part of every brisket video is ChudTrim Bingo:
- "Deckle fat wants to peel right off"
- "Aerodynamic so it doesn't burn up"
- Burger/Sausage/Tallow reference
- Chud scrape
- "No need for slather"
- "You don't have to worry about over-salting"
- "Don't forget the sides"/"Rookie Move"
Reckon I could Chud Trim a brisket with my eyes closed at this point. Even though I've never held a brisket in my life.
Outstanding! I’ve been resting mine overnight in my gas bbq with one burner turned down to low which keeps temp around 150 and does a great job. However since I own a sous vide machine I’m going to try this method next. Also would be a great way to reheat brisket I think.
How did it go??
My sous vide setup arrives on Saturday! Definitely gonna give brisket a go!! Glad I watched this video, great content!! 🔥
This is a solid WINNER. The brisket looks phenomenal. I will definitely adopt this method during my next cook, specially that I don't possess a commercial type food warmer.
Using blankets in a cooler is messy, and the temperature may drop too low on long holds. I might crust the bark in the oven broiler or better yet over a charcoal grill for about 10 minutes per side in order to crisp the bark. After some 24 hours of cooking, another 15 to 20 minutes is not much of a pain to do.
Brad, love to watch your videos!!! Keep up the great work. I think I’ve seen almost all of them
Interested to try this method. And definitely want to see you do a video series of testing various resting period durations in controlled temperature environments (oven, etc)! I’ve used my Masterbuilt electric smoker as a place to rest my briskets after cooking and have tried it up to 20 hours with decent results. Wondering if there’s a true “sweet spot” rest length that makes a difference.
Love the hat!
Smoke, THEN sous vide.
And here I was wondering about that for a brisket!
Fantastic show, don't ever change, please carry on!
Great idea and the brisket is lookin goooood! I love Guga's channels, hope he accepts the challenge. AND I want that L&L knife!
Great video! Thanks for posting! Love all that you do!
Yes to the confit brisket and 24/48h rest. Always good to try new things, never know what will blow your socks off
Chud I really liked this video and really glad you did it. What I want to see in these types of videos is you comparing it to your standard brisket, whatever that may be such as tallow and the boat. Not necessarily cook both just whenever you're reviewing the tested brisket mention the differences and whether you like it more or less. Unfortunately meat prices are just too high for me to do all the experiments I want too. Keep up the good work and merry Christmas!!!
Excellent video and unique cooking method adding the Sous Vide process. I'm going to try this method next time I cook a brisket.
Seen many ideas on brisket including smoking then finishing it sous vide but not resting it that way. Definitely need to try it out. Thank you for the idea. Looks awesome.
I tried this over the weekend with terrific success. Highly recommmend this method and will be my go to method for brisket smoking (and maybe beef ribs and chuck too)
The sous vide rest is genius. Thanks for sharing.
Pretty impressive. Well done. I’d love to see a 48 hr rest. 🍻
I’ve always wondered about liquids in a vacuum. What if you flash chilled the drippings/tallow/any fatty liquid to solidify it or froze non-fatty liquids, THEN vacuum sealed it? Once running in the water bath, it should equalize in temp and once opened, the meat should suck in the juices. Just a thought as I haven’t tried it yet.
Oh man that looks amazing- definitely going to try sous vide for the heated rest!
I'll watch brisket experiments all day
I see the word "brisket" in one of Chud's videos and I instantly click. I don't care what else the title says. That may be the finest brisket I've ever seen on CZcams. And I watch everybody. You're gonna make me go buy a sous vide machine now....lol.
Save me a slice!🤘
Are you gonna steal this idea to? You drop when he drop and the knife intro
Hey Joe, good to see ya here.
@@FreshfrogmarketingUk 🤘
Finally! Thank you. This has always made the most sense to me. Sous vide is idiot proof. I was worried about the bark but guy showed it holds up. And the beefy taste you described is missing in more traditional methods. Great stuff
I once held, wrapped in paper with tallow, in the oven at 150 for 72 hours because life happens, and it came out pretty solid, but a little dry. Would love to see what results you come up with.
Looks awesome. I can't wait to give it a try!
Hey Mr. Brad…big fan of your channel. I portion size my leftover brisket into freezer bags w/ a spoonful of tallow. Then all my frozen re-heats are done in the sous vide to avoid drying it out. But now I’m gonna try your amazing idea for overnight rests instead of my oven. I will miss the smell of brisket in the morning.
Ok, so last Thursday, I smoked my first brisket, I’ve oven cooked them before so I knew the basics, and I’ve binge watched every one of Chuds videos like a thousand times each 😆. So I did it on a kettle. Smoked it lighter cuz I realized that the reason why I got dirty smoke on my burnt ends last month (it’s my buddy’s kettle) was because I just added too many wood chunks. So that day I came home and the wife said I smelled like a water bathed fire pit 🤣🤣.
But this time, I could barely smell smoke on my clothes and she said the same. And it was a sweeter smoke too.
So, I cooked the fatty to about 140 @250-300 (I had a bit of trouble keeping the heat steady but it worked), but had to take off so he could get some time with his kids. So I took it home, foil wrapped it at 180 degrees, at around 18:00, then about 13:00 on Friday took
It out, foil boated it till around 17/1800, sliced into it, and oh my word. The SnP 1-2 ratio IS GOLD. And for any one wondering, on pork belly, and brisket, a 24hr rest is HEAVEN.
Sir Chudwick the 3rd next in line for the throne, thank you for giving us these videos. You’re the man 😎👊🏼.
Can’t wait for this challenge!!! 🔥
Awesome video! Fearless on the trimming. Good info and watchabley goofy.
I have a BMS8 Wagyu brisket in my freezer rn. Can't wait to use it. I have an immersion circulator, and a friend of mine has ordered a smoker. I'm really excited to try your method.
lol nice call out, well played sir! That being said, I'll be trying this myself sometime real soon. Don't worry, I'll tell them it's Chud's way!
I have rested brisket for 22 hours in my warming oven at 160 and it was still perfect.
This is so funny man, I did the exact same thing this weekend for a party. I have a kamado and it always comes out a bit dry at the bottom after resting in the oven. So I had the same mindset of just resting it sous vide for 24 hours, but I did inject it with smoked tallow. I was scared a little but it turns out perfect! Definitely not the last time I'm doing it!
tried the sous vide overnight rest last week instead of my normal oven method...results were outstanding. The sous vide held a consistent temp and I think it made a difference in the end product. Thanks for the idea.
How long did you hold it for?
@@adamellistutorials I held it overnigbt...somethi.g like 12 hours
I'm definitely going to have to try this in the next couple of weeks!! Just got a new pit, need to dial in my temps!!
I like the idea of this so I do not have to worry about timing before a party. I am going to try this. Love your content!
VERY interesting video! Dare I say that it's a game changer for the brisket game!!
I'd definitely be interested in seeing a 24 & 48 hour rest. I had no idea this channel was sub 100k subscribers. I thought you were closer to the 1m subscriber range. Keep up the great work and thanks for all you do! I love the creativity involved in your cooking.
(This is all coming from someone who named their son "Woody" so I may be a little biased...)
Hi Chud. Love your videos and appreciate your talent. I always learn something. I have no room nor time for offset so I have a BGE and love it. I have been sous Viding briskets for years. I smoke it for 4 hours or so which is all it needs to impart the smoke / ring and then sous vide for 48 hrs. Comes out amazing. Thanks for doing this.
What temp do you pull it from the smoker to put it in the sous vide? What temp do you put the sous vide on?
definitely would be interested in the 'how long can you rest a brisket'' video...thanks for the great content. Also, best trim videos on the internet, thanks.
yes to confit and yes to max rest videos. Love it!
Yep, I’m doing this one. Great video.
I really liked this idea! I recently bought a smoker and sous vide and am trying to use both of them to make things easier to cook food at home (since I'm totally a noob at cooking). I was originally turned onto the idea after watching Guga. I think your brisket might end up winning unless he tweaks his method. If you made more sous vide bbq videos I will watch them.
This may have solved my timing issue for a 6 p.m. dinner party. Industry standard works out with a 12 hour rest opening at 11 but, if I bump it back to 6 I’d be up all night watching the fire. So thanks man. I’ll definitely look into this.
That's one of the reasons I got a gravity smoker. Couldn't stand the thought of using a pelletpooper. My Gravity gives me 95% of what a stick burner does every single time with no hassle
@@Megabear90 With a pellet smoker, which I own and enjoy, I’m getting up early because I mainly smoke on my offset which just produces overall a better quality product. If I don’t feel Ike getting up then I’ll toss a brisket on the pellet overnight at 11, wrap in the morning, and rest before dinner. Most all of the guys who hold trophy’s have a pellet in there backyard.
@@williamstafford7803 nothing against a pellet smoker. It just doesn't give me the type of smokiness and bark I want. That's why I think a gravity, like the ones from Masterbuilt and Char Griller, is the best of both worlds. I load it with charcoal and woodsplits and it does all the work.
I trim my brisket, slap on some SPG and toss it in before I sleep. The next morning all I have to do is add some fuel amd wait till its done.
@@Megabear90 and it never will, but gravity’s are essentially the same thing but with charcoal and more flavor. That’s why I was saying my offset is my go to for 90% of my cooks. Charcoal bed to start and all wood from that point forward. I’m not opposed to any type of cooker to be honest as long as we’re drinking beer and eating good bbq.
@@williamstafford7803 that's the right attitude! Meat and beer, that's why we're here!
Personally I would love to run an offset, but I would rarely ever use it.
I was thinking of asking the wife for a sous vide machine for Christmas, Now I now I am going to ask for one. Thanks for the fun video.
Looks great. Will be giving this a go. Thank you
Awesome vid. I was thinking about doing this myself
I really want to try this method of resting, interested in a video experimenting with up to a 24 hour sous vide rest! Thanks, great videos!
This video is timely because I'm planning to smoke a brisket ahead of time for Christmas, vacuum seal it, then reheat it in a sous vide. I'm wondering if it would be better to vac seal and refrigerate immediately, then reheat / "rest" the brisket for 12 hrs @165, -- OR -- rest first, then cool, and do a quick reheat. Or even option 3, do a 12 hr heated rest before travelling and throw the brisket in a cooler and keep it warm up until serving. I'm leaning towards option 2, but I'm curious to hear your thoughts.
Very nice job. I've thought about trying that. Now I will.
You read my mind. I was just thinking about this yesterday and boom here's Bradley with a video about it. Lol
I would love to see how long the rest can go, great video and a great technique to loosen the schedule of the backyard pit master
Very nice I’ll try it. Good job. And I like that you are calling out Guga.
Damn Bradley! I have never thought about resting it in my sous vide. Genius! I’ve cooked one sous vide, but resting , that sir, is a smooth move for sure. Looks so de-liss-ious! Thanks I’ll be doing this for sure.
How was your sous vide brisket? Did you put any smoke on it?
@@gregwilliams2066 it was good, i followed the recipe by chefsteps. But smoking a brisket, and resting overnight sous vide was pretty spectacular!
Looking forward to seeing the 24 and 48 hour rest videos
The best CZcams channel going, hands down 👍👍
I mentioned sous vide during the live feed but didn't think you'd be interested. Pretty happy to see this video show up this morning.:)
May I suggest wrapping it tightly in cling wrap before you bag it? Holds the juice in and keeps the vac bag clean when you stick the meat in as well as containing the juice to prevent sealing issues.
Love the rest time experiment idea
This looked great! I've tried SV brisket before (but doing it as my main cooking method since I don't have a smoker...yet) and it didn't turn out so well. This application of the SV sounds excellent, though.
Wow! Brilliant idea. I've smoked a brisket at super low for 3 hours then sous vide for 62 hours...as per Guga, and it was awesome. This...looks unbelievable!!! I can't wait to try this! Thanks brother 🙏
have you tried a smoke for 4 or 5 hours on low and then sous vide? if so, can you share results?
did you try chuds way yet? any differences?
The main reason to vacuum seal is to make sure the bag sinks in the sous vide. So if you want to add juices, use a quality ziplock bag, and remove any air.
Bradley, take for granted that when Guga sees this, he'll absolutley do it..!! Btw this brisket was the most beautiful I see in a while!!
Wow, what a fantastic idea. I have cooked 3 briskets so far. First one was only the point which we ate straight after the cook, second had a long rest in a cooler, third a long rest in the oven.. nr four will now most probably rest sous vide. Thanks a again for being an awesome teacher! I truly enjoy watching your channel!
Great vid! You think in the future you could do a vid if there is any differences taste, burn etc between seasoned wood vs store bought kiln dried wood?
I'd definitely appreciate research and tips on holding, especially in situations where minimum equipment is available. For my family's Seder in the spring, I'm planning to smoke a brisket the day before on a borrowed Weber kettle (per your video), then hold overnight until the next day's meal (roughly 15 to 18 hours). My holding options are a cooler, an oven, and a gas grill. The oven won't be available starting in the morning as other meal prep begins, which points me to foil boating in the gas grill on low through the morning and early afternoon until ... an hour or so before we eat? Would the cooler or oven be the better option for overnight? I hope you'll be able to address some of these points between now and early April!
Njoyable as always...thx. I recently purchased an electric Master Built smoker for this same purpose and to hold customers food before delivery or pickup
Have you ever used an electric smoker/warmer for holding.
hands down the best!!
what vacuum sealer are you using - I cook brisket a lot, and easier to prep the day before so I can sleep, want to do this setup - Sous Vide over night - struggling to find large enough vacuum sealer
My god it looks soooo good!!!!
LOVE your channel and learned so much from watching your videos for hours. Chud, I just learned about the ANOVA oven and a friend tells me he does Sous vide without a bag in it, wonder if I could use it to rest the brisket for 12 hours without the bag or should I put it in the oven in a bag? Thanks again for all the amazing content
Algorithm you did good today. Subbed. Also yes most definitely want to see a 24-48 hour rest
I’d love to see you do a confit brisket. Or maybe just a confit point for some burnt ends
Okay, I need to do this. Awesome video brother…
I cant say how many times I have watched you trim briskets but damn I can never make it look as good as yours no matter how many times I try
Haha I know, right! Makes it look easy. Problem is I have no reason to save trimmings so have to save all I can.
TIME TO GET A SOUS VIDE MACHINE AND SEE , THANK YOU FOR YOUR TIME AND EFFORT SIR. !!
How does everyone fit their briskets in the the bags? Maybe I didn’t trim mine down enough, but I couldn’t get the brisket in the bag. I was using an 11” bag
Can I cut it in half(separate point & flat) then vacuum sealed? Currently I don't have a big enough container to hold a whole brisket.
Great looking brisket. Would love to see you do a prime rib.