Sous Vide Brisket Fail or Hack? | Cosmo Can Cook
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- čas přidán 28. 04. 2023
- Welcome to the backyard! Can a brisket be sous vide and still be bbq? The short answer is YES!
Smoked at low temp for 2 hours and then 100% Sous Vide after that. Absolutely the easiest brisket cook ever with awesome results.
Please like, comment and subscribe! Thanks for watching.
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Alright everyone, I have heard your comments and suggestions, check out the sequel to this video!
czcams.com/video/OJzci7HqMYo/video.htmlsi=EBSlnsDdCIZLQVZB
That could win awards! 😋 👍🏾
Thank you, the taste was definitely there
Just saw your video, this is the only way I do brisket. Can do a choice brisket and make it like prime. Small variations I do, season, smoke on grill till 160-170 or stall. Sous vide 155 12-24 hrs. Prefer 24 hrs. Season again put in broiler to get bark.
I like it! I’m shooting a brisket video tomorrow from the beach house. Smoking it on a propane grill…. Wish me luck lol
Just got my new Vac-sealer and Sous Vide machines. Gonna have to try this one soon. Keep up the cool content!
It is the easiest brisket cook ever. Thank you
Thanks for making this video :)
Thanks for watching
Love the idea Cosmo. I have been trying to figure out a hybrid type cook to smoke on my offset in the evening, then finish in either my pellet or maybe a sous vide option overnight. Great video!!
With an offset this would work so well. By far the easiest cook ever! Thank you
Sam the cooking guy T and a Guga referance!
I"m subbing for that bro.
Nice work.
Both are huge inspirations, got fun stuff coming soon! Thanks for the Sub, tell ur friends lol!
Little tip for you using sous vide. Don't buy those plastic totes to cook it in, go get a cheap cooler, cut a notch in the lid large enough to allow the sous vide machine to fit. Seal off the edge of the lid you cut with some gorilla tape. The cooler is easier to move, holds temp very well, and if you get a cooler on wheels, easy to move outside to drain
Genius!!! Will allow for bigger brisket also!
I took your advice and sousvide 16 steaks in my cooler all at once! Game changer! Thanks again for the great tip.
Great video! I’ve seen people do it different ways smoking before or smoking after don’t think it matters too much but most keep it at a lower temp for longer like 155-165 for 18-24 hours. More seasoning needed as it will wash off in the sous vide.
Absolutely needed more seasoning and maybe an extra hour or 2 of smoke. A super trim of the fat would also help. Thank you
I've been finishing my briskets in the sous vide for awhile now. My preferred briskets are cheap select grade Walmart briskets. I will dry brine my trimmed brisket overnight SPG then onto offst for 5 to 6 hours 165 to 175 IT. I double bag vac seal then into 150 sous vide for 24 hours. 100% success rate so for on select briskets. Good bark, tender, Juicy and delicious. For fattier briskets I will keep on smoker longer to render more of the fat prior to sous vide.
Sounds great!!! That dry brine is key! Thanks for the comment
czcams.com/video/OJzci7HqMYo/video.htmlsi=L-ShuWeUKuPh2heU
Looked like a great cook. I find that you need to add a finishing layer of seasoning after the sous vide because the liquid will wash it off and dilute it. You can’t beat adding sous vide to your cooking and BBQ game.
Totally agree, thank you!
I do something similar but smoke at 180 over night on my pellet grill to get bark then the sous vide bath
I'm sure that comes out great! Thank you
you shoulda rolled the dice and gone single bag. Live a little Cosmo!!! 😂
Maybe a dry brine is the way to go for this method to take care of the seasoning?
You know what I did not consider a dry brine but that makes a lot of sense.
I cooked mine at 130 for 2 days it was medium rare it meltIn your mouthtender
That sounds very interesting, I might have to try that as an experiment! Thank you.
I've seen it done many times on CZcams. Your not the first, Guga on sous vide everything has been doing it for years. Anyways yours looks great enjoy. Oh and most cook it at 165 not 202
Thanks for the info!
Was there any less smoke flavor compared to traditional smoked brisket?
Yes it was much less. If I would have smoked it a few hours longer at like 200° it would be more prominent. I will be re-doing this soon with all that I have learned from the first one!
@@CosmoCanCookI have a brisket running right now in the sous vide, and wondering if I should throw it back on the smoker for a couple of hours before serving to ensure it’s better flavored. It started on the smoker for a couple of hours before it went into the bath.
@toddtabler9466 Hey Todd, at this point I would let it roll... once it's done maybe just sprinkle a little salt on it but I would not re smoke it. If anything you can rest it in the lowest setting on your oven for about 8-12 hrs. Will help build a crust.
Just put it in a foil Boat and leave the top uncovered. Brisket is forgiving as long as you get it to about 200°
In short.. commit to what you have started,,, learn from it and apply it to the ne t one. That's what it's all about brother!
I've found Sous Vide works best for reheating only.. Whilst it may taste good, Bark is key!
I agree, bark is missing on this, thank you.
MAN!!!! Did that shrink.
Like a cannonball and ice cold water
Looks exactly like sous vide everything video that has been out for a few years
There are a few differences but that video was an inspiration. Thanks for watching
Cook your brisket to 150-60 on the smoker, then put it in?
I believe that's the move. I'll be making version 2.0 soon!
I took your advice, check this out
czcams.com/video/OJzci7HqMYo/video.htmlsi=L-ShuWeUKuPh2heU
Why would it have bark you barely cooked it..
I agree, gotta love experiments that end up tasting great.
czcams.com/video/OJzci7HqMYo/video.htmlsi=L-ShuWeUKuPh2heU
Tons of sous vide briskets on CZcams
Thank you
whats the recipy step by step
Check out parts 1 and 2 for the full process.
@Cosmo Can Cook I'm smoking my brisket rn and its been going for 2h I just wanna make sure what temp to sous vide it cuz I see people say 155 or 160 so why did u do 194
@Cosmo Can Cook won't it get more juice at lower temp like 160 and go for 16h?
@Cosmo Can Cook I'm smoking my brisket rn and its been going for 2h I just wanna make sure what temp to sous vide it cuz I see people say 155 or 160 so why did u do 194
@firewallchronicles The smoke was to add some bark and flavor. The sousvide at 194 was to actually cook it for 8 hours. After that I dropped the sousvide temp to 150ish for a 14 hrs rest. It needed the higher temp to render as much fat as possible
@@CosmoCanCook so you were happy with the result? you'd recommend 194f ?
Uhm..... no.
I agree, check out part 2 and let me know what you think!
czcams.com/video/OJzci7HqMYo/video.htmlsi=L-ShuWeUKuPh2heU