Sous vide

[RemE]

Since it has been in a bag, I think I'd do the final smoke uncovered.

 

[razorhead68]

As much as I love my traeger, Sous Vide steaks are still amazing. The control of the temp means an always perfect cook. a roast beef cooked for 18hrs melts in your mouth.

 

[RustyJake]

Anyone attempted a brisket yet?

Sous Vide Brisket - Every Little Crumb No grill required! Every Little Crumb

Smoke house style sous vide brisket made without a grill gives you smokey tender and perfectly seasoned brisket, perfect for sandwiches!

everylittlecrumb.com

 

[Slimpicker]

If cooking immediately:

Heat oven to 150 C (300 F) or convection 135 C (275F). Blot brisket dry with paper towels, season with the remaining salt/pepper mix, and cook fat side up on a wire rack lined roasting tray for 1.5-2 hours or until a dark bark has formed.

Rest for 30 minutes before slicing.

So that brisket recipe makes it more red steak like or roast beef like than an actual 200° brisket... that might be fun

This is close to how I was thinking of getting a smoke bark on the corned beef... but probably a lot lower temp, maybe 2 hours unwrapped at no more than the 180° that it was being cooked at?

 

[traeger860]

Anyone attempted a brisket yet?

Sous Vide Brisket - Every Little Crumb No grill required! Every Little Crumb

Smoke house style sous vide brisket made without a grill gives you smokey tender and perfectly seasoned brisket, perfect for sandwiches!

everylittlecrumb.com

Yes. I had a brisket going for 36 hours in the sous vide and then transferred it to the Traeger after that to get some bark on it. It came out great.

 

[RustyJake]

Yes. I had a brisket going for 36 hours in the sous vide and then transferred it to the Traeger after that to get some bark on it. It came out great.

Thanks, have always been interested in this method of cooking and the advice and information in this thread definitely give it more credence.

 

[Slimpicker]

Yes. I had a brisket going for 36 hours in the sous vide and then transferred it to the Traeger after that to get some bark on it. It came out great.

which sous vide temp did you use? and did you leave it on the Traeger to a certain IT or just till it Barked

 

[traeger860]

which sous vide temp did you use? and did you leave it on the Traeger to a certain IT or just till it Barked

I didn't check the IT once during the cook.

- Seasoned the brisket with Meat Church seasoning - Gospel and Holy Gospel mix
- Vacuum sealed brisket
- Sous vide for 36 hours at 155F
- Put brisket in an aluminum tray and cover with aluminum foil (this step has been questioned by a few people - but yes, I did still get a nice bark by covering it - haven't tried this step yet with it uncovered)
- When I had my 22 series, I smoked it at 225F until I got a nice bark (took about 6 hours) - I use the Super Smoke option on the Ironwood . This only took about 4 hours, but outside temp was much warmer and the IW seems to hold a more consistent temp than my 22 did.
- Take brisket out of tray and empty any extra liquids
- Sauce the brisket (I like Shed's Southern Sweet on a brisket) and put it back into a tray uncovered for another 30-45 mins
- Let brisket sit for 30 mins before slicing. Add more sauce as needed.

Hands down the best brisket I've ever made. I've used this recipe a few times already. Leftovers went into a few separate vacuum sealed bags and went in the freezer. Used the sous vide to warm them back up. Tasted just as good.

 

[Slimpicker]

GREAT INFO!!!!!!!!!!!! THNX

 

[RemE]

This is exciting stuff!

 

[traeger860]

GREAT INFO!!!!!!!!!!!! THNX View attachment 3928

No prob. It's super easy. Feels like cheating. Let us know how yours comes out.

 

[Timmy]

My first try is gonna be a corn beef...
Several recipes say to add 1 cup beef broth and the pickling spice...

One guy says to just vac without anything...

10 hours @ 180°

The Smoking instructions for corned beef is to SOAK over night first or else the salt content after a smoke would be too much to handle...
SO, transfer that fact over to a sous vide and I say adding the cup of broth with spices is a BETTER idea than cooking it sealed for the same reason. Also some say to cool in the frig right out of the water and save it for a next day meal... 350° for 20 minutes, so this might be a SMOKE reheat and I'll see what happens.

others say to SEAR right after the water cook, but I'd rather again, SMOKE for a while instead of SEAR

View attachment 3904

So @Slimpicker have you done this yet?

 

[Slimpicker]

So @Slimpicker have you done this yet?

I am the laziest right now and haven't made it to the store...

 

[Timmy]

I am the laziest right now and haven't made it to the store...

I hear ya, we got and are going to get more SNOW, so I haven't done the Cajun broil yet either.

 

[caddz]

Here is the 5$ bucket and lid from Home Depot. you cut out the spout and my Anova fits perfect! no need for the clamp. Got 8lbs of rib eye going again