nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Sous-v-que

Doug_Barnes_45073

It would be nice to see a section on using Joule when combing it with a grill and/or smoker. I recently have found all the glory that is cooking with my Joule. I would like to combine cooking methods with finishing it off in my smoker, for example a brisket. I did try it and it came out a bit dry. Maybe I smoked it too long (4 hours @ 225) after a 24 hour sous vide. I don't know but combing these two great methods of cooking seem like a natural fit that deserves its own section. I know amazingribs.com has done some stuff on it and the folks on that website are huge fans of the Joule, but they don't focus as much on it as ChefSteps does on the sous vide. What do you think?

Find more posts tagged with

Everything Else

Comments

brian_martin2001

There are a couple recipes in the gallery that combine using a smoker with an immersion circulator. Not a significant amount, but they are there.

mattpope

Doug, You're right. As far as I can tell the are a few recipes, but not heavily supported.

Here's a link to my post about s/v and smoking a brisket. It came out great and was the hit of the party. I finished it off in the smoker at 225 for 3 hours.

Brandon_Byrd_40557

Uhh...

fisher23

Brisket will be dry unless it has a good amount of fat, the better the grade you buy the better it will be. I finish a lot of my proteins on my smoker, I usually do a light smoke at about 135°F then pull and bring the heat up to as hot as I can and sear. If it is smaller like a steak or a chicken breast I just do the sear on the smoker.

Diablote_389234

I practice Sous-B-Q (vice sous-v-que, to tip my hand on how I came to it), which transformed me from pitmaster to meat alchemist. It was here in the ChefSteps forums that I discovered the term par cooking—through that lens you can consider smoking, barbecuing and grilling as just another par step. I've posted a workflow here in the forum as a starting point for determining the optimal par steps for a particular cut—which may or may not benefit from sous vide.

For brisket, John Fisher is absolutely correct—you can't smoke brisket without crutching unless you use well-marbled USDA Prime (Aaron Franklin in his Manifesto even says he won't even open his BBQ restaurant if he can't find it), and it's no less forgiving in sous vide. Commenters on the Sous-B-Q brisket recipe pages on both Serious Eats and ChefSteps noted the same, and the former even has a note about it in the recipe.