Go to the Article: The Ultimate Guide to Modernist BBQ
I've been thinking about SV BBQ for a long time. I have a smoker and my typical go to for ribs is 3 hours @ 150 on the actual smoker (with rub), then to a vac bag and SV @ 165 for 12 hours per Kenji's recipe. It's usually very good. However, I've never really had success with brisket the same way. You call for 154 for 24 hours for a brisket but I don't understand why you wouldn't just aim for your target temperature of 205 or so and just SV it until it gets there, and then let it rest. I'm thinking on the smoker for 3 hours @ 150 just to get smoke (with a bark), bag and SV for...?? at 205...then maybe back on the smoker to set it before you're ready to eat. Can you explain the science behind the 154 instead of the 205? Thanks! Paul
Under brisket, you have the flat and the point confused. The flat is the lean part used for corned beef and pastrami. The point is the fatty part.
You are absolutely correct. That is a misprint on our end. It has been corrected. Thank your bringing it to our attention.
Can you Link is to your cooler and yoga mat set up for easy purchasing?
Links to the Yeti cooler and yoga mat are in the equipment list.
Were did you get the 205 from?
Great guide! Would you explain why the pork ribs called for a lighter brine then the other cuts.
Thanks!
You are blowing my mind with this, but sometimes not in a good way. When describing brisket you say: "The point is leaner (most commonly used for corned beef). The flat (the thicker and wider end) is more marbled." This is the opposite of everything I have heard before. In fact, when ordering brisket in BBQ restaurants, you can order lean (flat) or fattie (point). Then I watched you video showing you cut the brisket with the grain instead of against the grain - method previously considered a sin. Please explain the advantage of these new 'Modernist" techniques.
Hi Noel, you are right to be confused.. that was a miss print on our side but has been fixed, the flat it the thinner side, point thicker.
Thanks, Kyle. Sorry I didn't see that you already answered the question. In the video, it sure looks like you are slicing the brisket with the grain. Is that on purpose or am I seeing it wrong?
Your seeing it right.... but I don't think it was on purpose. I would recommend cutting against the grain.. sometimes things happen when your trying to get the perfect shot on video...
You’re seeing it right.... but I don't think it was on purpose. I would recommend cutting against the grain.. sometimes things happen when you’re trying to get the perfect shot on video...
When you smoke a brisket, you want the end result to be 2055-210. Then you usually take it off and let it rest.
With traditional cooking methods, you might want to get it to 205deg (as that seems to be a good balance between tissue breakdown and not being to dry/tough - which anything hotter than that would do). However, with SV, there is no reason to target a temperature of 205. The reason these cuts are so great SVed, is because we can break down that connective tissue at a low temp for a long time instead of a high temp for a short time. Sure, you can SV at 205 for a few hours and call it done, but it won't be nearly as good as something done at 154 for 24 hours. Remember time = tenderness! I hope that makes sense :-).
Fellows: all great info, including your responses to various queries. One from me: any alternatives to ACTIVA? Can’t find it here in Spain. I am familiar with the “flapping meat” having made many mis-cuts while butchering at home. I usually just ignore the problem, or truss it as best as possible prior to SV.
I would just go with a bone in cut or truss it. It is really just being offered up as an option.
The guide seems to suggest there should be a salt-free rub recipe. Are they referring to the Rib Rub recipe with the salt removed? The guide mentions adding Salt and MSG, but the Rib Rub recipe already has both? Is there a rub i'm missing? Thanks.
Thanks for flagging that Brady, we seem to have a bug eating up our ingredient blocks. It is fixed now
How many briquettes does on use when finishing on the grill?
It makes sense to me that the amount of cure is calculated as a percentage of the weight of the meat. For bone-in meats such as beef ribs, should I include the weight of the bones in calculating how much cure I need to use? In not, do you suggest deboning the beef ribs, for example, and then applying the correct amount of cure and cooking boneless or trussed to the bones?
I’m making some pork belly and curing it with Prague #1. will 1/2 cup maple syrup mixed with ounces bourbon and 2 ounces espresso be too acidic for it?
Hi guys
Im planing a quit large BBQ
The question is how many litres of water can joule heat and for how long. (Considering the temperature range given for BBQ by your guide) the thing is that there is a wheezing sound always comes from Joule when it runs (although she is Corona negative 😂)
I think just a chart or a formula could help determining temperature vs time as a guide when using Joule
Thank you guys
Stay safe and stay curious 👍
My assumption is you should count the bone weight, but would love for ChefSteps to validate
I have done large prime rib in a cooler, used plastic wrap to prevent water evaporation- used two sous vides, one on each side-
Their manual states below. When I have gone above 10 litres I have found it can lead to differences up to 10 degree F in different zones of my vessel so I tend to use 2 Joules, but I dont have a Yeti to cook in either.
In a well-insulated, covered container—a cooler, say—Joule can heat up to 10 gallons (40 liters) of water. In a covered pot, it can heat about 5 gallons (20 liters). When you’re cooking without a cover, we generally recommend limiting water volume to about 2.5 gallons (10 liters).
Any tips on incorporating the Smoking Gun® ?
Any ideas on how to translate this to Smokerless Smoked Turkey Legs?
I did this whole process last year with a nice big pork butt. It was perfection. Going to be part of my 4th celebration this year.
Some of you are mentioning using two sous vides. Is one enough to do a brisket?? I would hate to have to buy another one just for the odd occasional use! I assume it depends on your vessel and water volume. So the real question is: is 40L and one Joule enough to cook a brisket in a cooler?
I cooked a whole prime rib roast in a 48 quart ice chest; held the meat in a bag to the side with clamps and stuck the magnetic base of the Joule sous vide device to an inverted saucepan for stability and to raise it up in the water bath. Next time I will float bubble wrap on top for insulation. One Joule should do it.
Is the cure weight including or excluding bones?
Including the bone.
Is is possible to dry brine a brisket or short rib to make pastrami?
Yes it is, but you would be working with different measurements of your salts, nitrates, and spices.
I have a question on curing times - if the "smoke ring" from instacure #1 only penetrates abour 1/4 inch into the meat during a 24hour cook, doesn't that mean the cure also only penetrates that far? or is it that 0.1% instacure just gets all used up before it can cure the entire muscle?
In this application we are truly only using the nitrate salts to replicate that ring and it is not penetrating any further into the meat. If you were to cure a ham or something of this size fully it would take 1 week plus to fully penitrate.
