irishboy209
Full Fledged Farker
- Joined
- Nov 11, 2016
- Location
- California
I've been using sous vide for quite a while and I've never been impressed with doing the more popular times and temperatures like 24 hours at 36 hours at 155 degrees for brisket and all the other ones it just seemed like a long time and not nearly as good of a payoff as I got from the smoker. This was just my opinion certain things it was cool for like if you want to have a tender medium rare brisket or have a juicy chicken breast and a few other applications.
I don't really have any pictures but I've been experimenting with smoking the proteins as normal and instead of wrapping in foil or butcher paper I've been throwing it in the sous vide at 200° and letting it finish that way until the temperature probe comes to my desired temperature which is usually around 195
Everything has been perfectly rendered super juicy and phenomenal a lot less keeping an eye on anything because it won't overcook as long as you don't leave it on for too long so if you go an extra hour or so it's no big deal then I've been letting it rest in the sous vide bath I just keep it in the water and set it to 145° and let it naturally fall in the insulated water and it will hold there at 145 for as long as I need
I'll post some more pictures the more testing I do but those of you that have sous vide and want to experiment I highly recommend you create those temperatures up in the water bath and finish it like you normally would. I don't vacuum seal the bag I just leave the top open out of the water and I run a temperature probe inside of it and once that internal temperature of the meat hits 195 to 200 degrees it's done and it is perfect.
If you want to reset your bark just throw it in the oven or back in the smoker for a few minutes and it firms right up but the flavor has been very intensified by doing it this way.
I still love to finish start to finish on my smoker by just a different way of creating a fusion with amazing results some of the best food I've turned out has been this way recently
I don't really have any pictures but I've been experimenting with smoking the proteins as normal and instead of wrapping in foil or butcher paper I've been throwing it in the sous vide at 200° and letting it finish that way until the temperature probe comes to my desired temperature which is usually around 195
Everything has been perfectly rendered super juicy and phenomenal a lot less keeping an eye on anything because it won't overcook as long as you don't leave it on for too long so if you go an extra hour or so it's no big deal then I've been letting it rest in the sous vide bath I just keep it in the water and set it to 145° and let it naturally fall in the insulated water and it will hold there at 145 for as long as I need
I'll post some more pictures the more testing I do but those of you that have sous vide and want to experiment I highly recommend you create those temperatures up in the water bath and finish it like you normally would. I don't vacuum seal the bag I just leave the top open out of the water and I run a temperature probe inside of it and once that internal temperature of the meat hits 195 to 200 degrees it's done and it is perfect.
If you want to reset your bark just throw it in the oven or back in the smoker for a few minutes and it firms right up but the flavor has been very intensified by doing it this way.
I still love to finish start to finish on my smoker by just a different way of creating a fusion with amazing results some of the best food I've turned out has been this way recently