Sous Vide and Smoked Brisket

DG Photography
DG Photography
38,094
0
Published 2020-03-26
All Comments (21)
  • @rockjock32492
    This video is the exact style I wanted. Super super helpful. Short and sweet video with essential info
  • @yodaho6
    Looks so good!!! I am cooking, as I type, your exact recipe. Just done 24 hrs in SV and now just about to put it in the smoker. Thanks heaps Dexter from Sydney, AUS. Love your video.
  • @jimluciano9448
    Short and sweet and to the point. NO BS. Looks amazing! THANKS
  • @paulsalazar3136
    I’ve been watching a lot of these sous vide cooking briskets. Yours is the best because quiet nice music and got your point across. Can’t wait to try!
  • @MsBiz888
    I watched guga smoked and then sous vide. It didnt turn out well. Then, someone commented, it should be the other way sround. Sous vide first then smoke just like this video. Prople said its the best brisket ever! Ive been doing sousvide since watching guga 5 or 6 yrs ago but never did brisket. Then, I saw a short video of Texas Big BBQ brisket. It was the best brisket Ive had. So, today I sent my husband to Lowes to buy a smoker. I cannot wait to do this :--))
  • @joshuac1364
    Wow.... I just bought a sous vide.... now I need a smoker apparently!! That looks fool proof and delicious!
  • @j.k.3490
    If you want a smoke ring. Smoking for 2-3 hrs first then sous vide works well. Great video
  • @mikedevere
    Nice one 👍. Serving suggestions in the next video 😉
  • @Tom-rw5xq
    Can a smoke ring not form because it was cooked sous vide before the smoking?
  • @vincentnguyen5049
    Did you do anything extra to get that nice bark post smoke? usually I see sous vide & smoked briskets w/less crusty barks so they'd have to blow torch it or something. Also d id you apply any extra rub post sous vide? Delicious looking brisket btw!
  • @wisdomoutdoors9872
    I’ll try seasoning and smoking to I.T. of 140°-150° first, then sous vide to 203°, hit it with a torch to bring the bark back. Just need to use less salt than normal smoking for sous vide. This was inspiring, thanks!