What's for dinner tonight? Dinner ideas?

[GrillMeister]

Ya, if you are going to burn a hopper of pellets, might as well be efficient!

Yep. I vacuumed packed a bunch of pulled pork for those days when we need a quick bbq fix.

 

[Timmy]

Ya, if you are going to burn a hopper of pellets, might as well be efficient!

DUDE, that cuts down on your cooks! Thats no fun!!!!!

 

[RemE]

DUDE, that cuts down on your cooks! Thats no fun!!!!!

While I love smoking, not such a fan of the cleanup!

I tested out the Breville Sous Vide unit tonight to reheat a vac bag of my pulled pork. The phone app is pretty sweet and the pork was still perfect.

So far so good!

 

[Slimpicker]

not such a fan of the cleanup!

Before and after, the most time and work ever done for maybe 9 minutes of eating enjoyment...

 

[Murphy's Law]

While I love smoking, not such a fan of the cleanup!

I tested out the Breville Sous Vide unit tonight to reheat a vac bag of my pulled pork. The phone app is pretty sweet and the pork was still perfect.

So far so good!

I’m looking at a sous vide set up myself. It’s mostly just me and my wife eating and love the idea of freezing and reheating later.
I already have the vac sealer

 

[RustyJake]

I think I will put this on my list to try this summer. Kind of like a sweetened cured corned beef/pastrami
Can I turn this BRISKET into BACON?:

 

[Slimpicker]

So i'm not sure I'm clear with that VID, the sugar and curing salt go in without water??? The take out temp is about 160°???
Slice the whole thing? can you VacPac and freeze? Or do you have "briskcon" with every meal??

 

[RustyJake]

So i'm not sure I'm clear with that VID, the sugar and curing salt go in without water??? The take out temp is about 160°???
Slice the whole thing? can you VacPac and freeze? Or do you have "briskcon" with every meal??

I do a dry brine when I have done bacon. Within a day the salt draws out the moisture in the meat and it is in a liquid bath. Same thing when I did the Montreal Smoked Meat, dry ingredients into the bag. There was moisture in the bag in a couple of days. No where near what the pork yielded due to less fat content.
The meat is cooked at 160F, wouldn't be as tender as a brisket done to 205F. But with it being thin sliced it might be alright. It didn't look to tough when they cut it and ate it.
I would slice it all and vacuum seal meal sized portions, exactly the same as I have done with all my briskets so far

 

[Slimpicker]

That's what I figured, just thought it was a bit weird the way he did it, I would probably sprinkle evenly on both sides before bagging it ... He just looked a little hap hazard about it... but hey it worked so who am I to judge. THNX JAKE

The meat is cooked at 160F, wouldn't be as tender as a brisket done to 205F. But with it being thin sliced it might be alright.

being 'under' cooked is probably what you want cuz you're gonna fry it anyway... right? Not that beef to 160° is under cooked, you know what i mean.

 

[RustyJake]

That's what I figured, just thought it was a bit weird the way he did it, I would probably sprinkle evenly on both sides before bagging it ... He just looked a little hap hazard about it... but hey it worked so who am I to judge. THNX JAKE



being 'under' cooked is probably what you want cuz you're gonna fry it anyway... right? Not that beef to 160° is under cooked, you know what i mean.

Definitely not a fan of his videos, he has a few. He does post his failures as well as successes.
I would make sure it was coated all over before adding it to the bag. I would probably vacuum seal the bag too. Thinking that may force the brine deeper in the meat as it liquifies.
160 is definitely edible temp wise. Just not sure the meat would be tender enough. But slicing thin like bacon would make it more palatable to chew. Brisket isn't renowned for being tender at that temp.
They put brisket portions on sale up here and I plan to grab one or two so I can try this and other recipes on a smaller level.

 

[Slimpicker]

But slicing thin like bacon would make it more palatable to chew. Brisket isn't renowned for being tender at that temp.

But the idea is to FRY it like bacon isn't it??? I think he was just eating some of it right after slicing to taste it... I dunno, I can't tell...

 

[RustyJake]

But the idea is to FRY it like bacon isn't it??? I think he was just eating some of it right after slicing to taste it... I dunno, I can't tell...

Yes, the idea was to fry like bacon. But they were commenting that it tasted more like bacon prior to frying it. So maybe it could be frozen in vacuum bags a boiled (sous vide) to cook it further if needed.
I will try it this summer.

 

[Timmy]

Im all stocked back up!!View attachment 3747

Thought I'd put this link in in case anyone is interested.

Lynch BBQ

A family owned company offering a wide array of sauce & seasonings and contest style smoked meats for the comfort of your own home!

www.lynchbbq.com

 

[Slimpicker]

Yes, the idea was to fry like bacon. But they were commenting that it tasted more like bacon prior to frying it. So maybe it could be frozen in vacuum bags a boiled (sous vide) to cook it further if needed.
I will try it this summer.

Now that's a good idea indeed... let's talk about a good sammie if that works...

 

[Timmy]

Yes, the idea was to fry like bacon. But they were commenting that it tasted more like bacon prior to frying it. So maybe it could be frozen in vacuum bags a boiled (sous vide) to cook it further if needed.
I will try it this summer.

I would think if the point and flat were seperated prior to brining and cooking it, there might be better bacon flavor to the brisket. And might taste better fried.