jjdbike
Full Fledged Farker
Good morning everyone & happy Monday,
Planning a Q for our hood in a couple weeks. For various reasons, all of my smoking must be completed during daylight hours.
Gonna smoke on a Saturday afternoon till bark is good and set. That’ll probably take between 4 & 6 hours on the KBQ between 250 & 275.
I’ll bring to probe tender in oven uncovered in foil boat w/ fat cap up at 275. I want to preserve that bark as much as possible due to sous vide rest. Bringing to tender will probably take another 3 - 6 hours.
I’ll need to hold it overnight till early Sunday afternoon. While my electric oven has a warming setting & I can hold it at 160ish, electric ovens are prone to temp swings. On the other hand, sous vide will hold it dead on temp.
Considering cooling brisket down to 160 after pulling from oven, wrapping in butcher paper to vac seal it for sous vide. I’m hoping the paper will keep vac sealer from sucking up too much liquid and protect the bark better than being sucked up against the vacuum bag. I’ll hold the brisket in a preheated sous vide 160 degree bath for 16 - 20 hours.
What do you think. Will it work okay? I believe as long as I keep temp internal temp above 145 it should be safe. I also realize the bark may soften a bit & it may be a bit pot roasty, but neither of these would be too bad as long as it’s tender, flavorful and juicy.
I’d greatly appreciate any thoughts, tips or suggestions.
Thanks in advance!
JD
Planning a Q for our hood in a couple weeks. For various reasons, all of my smoking must be completed during daylight hours.
Gonna smoke on a Saturday afternoon till bark is good and set. That’ll probably take between 4 & 6 hours on the KBQ between 250 & 275.
I’ll bring to probe tender in oven uncovered in foil boat w/ fat cap up at 275. I want to preserve that bark as much as possible due to sous vide rest. Bringing to tender will probably take another 3 - 6 hours.
I’ll need to hold it overnight till early Sunday afternoon. While my electric oven has a warming setting & I can hold it at 160ish, electric ovens are prone to temp swings. On the other hand, sous vide will hold it dead on temp.
Considering cooling brisket down to 160 after pulling from oven, wrapping in butcher paper to vac seal it for sous vide. I’m hoping the paper will keep vac sealer from sucking up too much liquid and protect the bark better than being sucked up against the vacuum bag. I’ll hold the brisket in a preheated sous vide 160 degree bath for 16 - 20 hours.
What do you think. Will it work okay? I believe as long as I keep temp internal temp above 145 it should be safe. I also realize the bark may soften a bit & it may be a bit pot roasty, but neither of these would be too bad as long as it’s tender, flavorful and juicy.
I’d greatly appreciate any thoughts, tips or suggestions.
Thanks in advance!
JD