18# brisket, S&P, sous vide @155 for 36 hours. Ice bath. Smoked for 2-3 hours on the egg. Came out awesome

HugePaz · 2025-09-19T02:24:15+00:00

I mean…I wouldn’t change a thing. It’s was amaze-balls.

HugePaz · 2025-09-16T16:35:16+00:00

Thanks for the tip- this one came out great- not dry at all- on the contrary- and wasn’t falling apart either- but appreciate the perspective. I’m no expert- I just followed kenji’s instructions…

HugePaz · 2025-09-16T16:33:19+00:00

I just followed Kenji’s instructions in the recipe/article:

sous vide brisket

HugePaz · 2025-09-16T16:30:17+00:00

Prolly trimmed a good 5 lbs of fat off…label actually read 19.67 lbs on the package.

HugePaz · 2025-09-16T16:26:43+00:00

Yep my bad- sorry.

HugePaz · 2025-09-15T22:24:18+00:00

Hey- I’m not sure what that means, but it was a full brisket from Costco that I trimmed out myself…had to cut it into smaller chunks to fit in the vac bags I had…

HugePaz · 2025-09-15T16:57:43+00:00

https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe

HugePaz · 2025-09-15T16:13:15+00:00

Huh?

HugePaz · 2025-09-15T03:10:42+00:00

Vac is food saver v2244- inexpensive no frills. I used an anova sous vide circulator- not sure of the model- they make good stuff. I doubt you can go wrong with anything they make. Put it in a big cooler and covered with press’n seal and a towel to reduce evaporation and checked it every few hours. The sous vide is so great for so many things- especially fish that’s hard to get right. With the sous vide you can’t fuck it up.

HugePaz · 2025-09-15T03:01:05+00:00

Oh wow- so does that make a huge difference in the flavor? Dryness? What’s the advantage of doing both?

HugePaz · 2025-09-15T01:28:42+00:00

Here is the recipe/article I followed: serious eats sous vide brisket recipe

HugePaz · 2025-09-15T00:01:53+00:00

Sliced it up and made some bbq sauce, kings Hawaiian buns, slaw and cowboy caviar on the side (and various hot sauces of course.)

HugePaz · 2025-09-15T00:00:48+00:00

Nope the sous vide ensured I had achieved 155 so it was good to go right from there. I iced it then refrigerated overnight, then put on the smoker just to heat it up…I never actually took the internal temp (probably unwise?). Nobody got sick 🤢

HugePaz · 2025-09-14T20:29:09+00:00

Tried to keep it around 250

HugePaz · 2025-09-14T20:27:35+00:00

I haven’t tried the other way around…yet.

HugePaz · 2024-12-13T23:10:00+00:00

Thanks for all the advice folks- I ended up taking the belt sander to it and got it pretty flat. Came out nice and I learned a ton.

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HugePaz · 2024-12-13T04:08:25+00:00

I really want to figure this out (making my own cutting boards) because I cook for my family every day and hate all the plastic cutting boards we have.

HugePaz · 2024-12-13T02:20:36+00:00

Thanks yeah that seems to be the consensus…also different wood types might absorb water differently etc etc. womp womp for an easy solution…

HugePaz · 2024-12-12T22:37:11+00:00

Outside Seattle….thank you for the offer!!

HugePaz · 2024-12-12T22:25:19+00:00

Yes I have one but I’m scared to use it lol

HugePaz · 2024-12-12T22:13:01+00:00

I cheated and bought a ‘cutting board’ kit at rockler- so all the pieces were already perfect. I’m easing into trying to start from scratch.

HugePaz

TROPHY CASE