Go to the Article: Barbecue Discussion
I would like to lightly smoke a baby chicken then sous vide it than finish it on a bbq any suggestions on the sous vide temp and time?
So, I have tried sous vide first and smoking first but only on pork. I got more compliments on the sous-vide first pork, but I worry about drying out my cut by keeping it in the smoker long enough to add flavor.
When I smoke first, it feels like I lose the bark from smoking while in the sous-vide and the meat needs a quick turn on the BBQ to get a traditional BBQ color back--which I don't need to do when smoking second.
It would seem like a cold smoke would be the best. Maybe if you can keep your smoker so low that it just keeps the meat warm (but still smokes) you could get the perfect cook from the sous-vide and a good smoke from your wood chips.
Agreed - am quite interested in using the sous vide + smoker combo and would be very interested in some guidance
Has anyone tried to make a beef brisket sous-vide and then smoked?
Yes, I have done Brisket Sous Vide after brine 2 days & 4 days then smoked, I also tried Dry rub, vacuum bag 3 days then clean & then vacuum & sous vide for 12 hrs, 18 hrs & 24 hrs then smoked.
I feel that a 6 -8% brine for a few days & a longer Sous Vide then a 2 hr smoke is best, I too worry about drying out too much in the smoker, mine is hot not cold. I have done many bacon & pork bellies & I use raw dark brown sugar & Chinese 5 spice, mace & cinnamon in a 4 day brine, then Sous Vide & smoke on low coals with mesquite wood chips, it must be good as all the local expatiates here in Thailand pay cash for my bacon. Today I did a dry rub pork loin that had been vacuum bagged & then frozen, 24hr thaw & 3 hrs in the gas pizza oven with the same wood chips,,, we really need to take care with salt & vacuum bags, start off with half of what you use in normal rubs etc I have gone from "She'll be right mate!" to gram scales, probes & Laser temp checkers & I am a convert to everything Science when it comes to BBQ, Smoking & Sous Vide, Ed
Does anyone have a brine recipe for pork? What's the best salt/sugar ratio to water?
Possible to post your recipe in the community section?
I am also curious about sous-vide and then smoked brisket. Should you cap it first?
I load my smoker with brisket, pork but ribs, a chicken or a duck and some chicken wings for snacking. The poultry and ribs are usually for that night. The pork but gets portioned and cooked sous vide about 6 more hours for pulled pork another day the brisket goes another 48 hours at 60 C it will stay medium rare and tender with a nice smoke ring. It all freezes well and can be warmed or cooked longer from the freezer. I use an inverted firebox smoker as seen in MC
It seems like the sous vide then smoke technique shown in the video in this class wouldn't produce a traditional bark on the ribs. Thoughts?
Was really looking forward to this and really wanted to like it, because I got a lot of respect for the depth of knowledge you put into what you do, but four of the six recipes featured assume I own a +£400 vacuum sealer and water bath - for the record i do not - and one of the others is for oven roasted ribs. The fact that at least one of your videos also features the Sous Vide Supreme logo at the end also makes the whole thing feel pretty cynical.
Hi all,
I followed the apartment ribs recipe and they were by far the best ribs I have ever made. The only thing is pork ribs have a of fat. I am wondering if anyone has any recommendations on doing a similar thing with country style ribs?
Thanks,
David
Hey David,
Although i love SV cooking, I think baking the ribs is your next best option beyond smoking them. if you place them directly on the grates with a sheet pan below them to catch the rendering fat, you could find that the meat being able to breath provides a leaner end product.
Being an Oklahoman, i have the luxury of a smoker and a limitless supply of post oak. Although, i have on more than one occasion baked my ribs in this manner with delectable results.
If you'd like to give it a go, i would bake them at 275 F, until they reach 180 F. Then either follow this recipe if you'd like, or for a little Okie flare, throughout the bake, once every 30 minutes or so, paint the ribs with apple cider vinegar.
Happy Cooking!
Zach
Hi, I´d like to try cook brisket sous-vide as mentioned in class but where can I find temperatures and times for the different moments?
One thing that I have done before is using smoked salt and other in house made ingredients to get that smoke flavor into the meat and other vegetables.
Today I take my brisket our of its brine and get into the SV bath.....Im so excited I cant wait to see how the final product turns out
I have a pellet smoker/grill - has anyone SV'd a brisket first, then smoked it on the grill at 225 deg to finish it?
Wondering how that would work and if it would come out good?
