Sous Vide and Smoked Brisket
38,141
2020-03-26に共有
Song track:
Aso - Seasons [Chillhop Essentials]
Green Mountain Grill Pellet Smoker
Equipment used to record:
A7riii
www.amazon.com/Sony-a7R-Mirrorless-Camera-Intercha…
16-35mm 2.8 GM Lens
www.amazon.com/Sony-16-35mm-F2-8-Wide-angle-SEL163…
Edelkrone Slider
edelkrone.com/pages/bundles
Knife:
Masahiro Chef knife 9.4 in
www.amazon.com/Masahiro-Gyutou-Knife-9-4-inch-240m…
コメント (21)
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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.
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This video is the exact style I wanted. Super super helpful. Short and sweet video with essential info
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Short and sweet and to the point. NO BS. Looks amazing! THANKS
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Wow. This was just beautiful!
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Most cinematic brisket video I've ever seen.
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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!
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Awesome!
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One of the best looking briskets I've seen sous vide
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Beautiful 👌
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Wow.... I just bought a sous vide.... now I need a smoker apparently!! That looks fool proof and delicious!
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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 :--))
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Looks delicious
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Nice video.
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If you want a smoke ring. Smoking for 2-3 hrs first then sous vide works well. Great video
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Can a smoke ring not form because it was cooked sous vide before the smoking?
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What temp and for how long did you sous vide?
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Nice one 👍. Serving suggestions in the next video 😉
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What do you do without a smoker?
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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!
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Would I keep it at same time and temp if I kept it whole?
