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5.0's Sous Vide sucks and you should feel bad BGE Smoked Brisket


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#21 calchilihead

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Posted 16 June 2017 - 08:21 AM

No beef yet, but just finished cleaning, vacuuming and prepping the fire box with a full load of lump + hardwood

 

19106012_10213179417545232_4047025763278


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#22 tctenten

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Posted 16 June 2017 - 08:34 AM

What size is your egg Mike?

#23 calchilihead

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Posted 16 June 2017 - 08:43 AM

What size is your egg Mike?

 

This is my large egg.  Selling my XL egg if your interested :P


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#24 tctenten

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Posted 16 June 2017 - 08:49 AM

 
This is my large egg.  Selling my XL egg if your interested :P


I have the XL. The large is the same size as my WSM. I have been very happy with the extra real estate and the larger fuel box.

#25 calchilihead

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Posted 16 June 2017 - 08:55 AM

I have the XL. The large is the same size as my WSM. I have been very happy with the extra real estate and the larger fuel box.

 

Ya I bought the XL for my football parties, but i rarely used it outside that, and even then for some parties the Large is just fine.  I may end up keeping it because I am not taking low ball offers on it.  Better to have it and not need it then need it and not have it heh  But if it does sell I am gonna have a guy make me a custom offset/vault for larger smokes.  This guy makes some dope ones: http://www.katbbqsmokers.com/  More specifically this one: http://www.katbbqsmo...om/48x24_vault/  but its hard convincing the wife to let me drop 3k on a smoker haha

 

But one thing is for sure, I will never be eggless until the day I die.  I will be buried with mine.


Edited by calchilihead, 16 June 2017 - 08:57 AM.

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#26 tctenten

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Posted 16 June 2017 - 09:00 AM

Nice smokers. Still pretty green with my egg, but I understand your feelings about it. Love to see your setup when you put the meat on.

#27 calchilihead

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Posted 16 June 2017 - 09:04 AM

Nice smokers. Still pretty green with my egg, but I understand your feelings about it. Love to see your setup when you put the meat on.

 

Absolutely.  I have the plate setter, the cast iron firebox upgrade and the cast iron grate.  I gotta meet a customer for work, so I am going get the meat on in about 6 or 7 hours.  Damn making money is killin my time frames >.<


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#28 grantmichaels

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Posted 16 June 2017 - 09:17 AM

Hey - I know a safe place you could put that brisket for part of the cook ...

 

:D

 


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#29 calchilihead

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Posted 16 June 2017 - 09:37 AM

Hey - I know a safe place you could put that brisket for part of the cook ...

 

:D

 

 

I agree, right in the smokey humid ceramic meat womb :)


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#30 t0mato

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Posted 16 June 2017 - 10:02 AM

You going 225?

I hope to see some major bark going on.
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#31 calchilihead

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Posted 16 June 2017 - 10:41 AM

You going 225?

I hope to see some major bark going on.

 

225 or bust!  Using lots of brown sugar in the rub so the bark should be epic.  This thing should look like a meteorite when its done.


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#32 grantmichaels

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Posted 16 June 2017 - 10:50 AM

I've come to like 210-220 before the stall, and around 280-320F thereafter ...

 

That said, I think I could probably just go 280-320F the whole way, too ...

 

 

 

I might have a bigger problem with brisket drying out, though, in the Akorn/Weber ... especially since I don't mop or spray or wrap, and try to get all the way to 203-205F 9 times out of 10.

 


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#33 calchilihead

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Posted 16 June 2017 - 10:57 AM

I've come to like 210-220 before the stall, and around 280-320F thereafter ...

 

That said, I think I could probably just go 280-320F the whole way, too ...

 

 

 

I might have a bigger problem with brisket drying out, though, in the Akorn/Weber ... especially since I don't mop or spray or wrap, and try to get all the way to 203-205F 9 times out of 10.

 

 

Ya thats one of the best parts about egg and being virtually sealed is that it stays super humid inside.  I might texas crutch this if the stall is going on to long.


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#34 grantmichaels

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Posted 16 June 2017 - 11:01 AM

I've never looked into it, but I imagine it's also the properties similar to terracotta pots ...

 

They breath oxygen and also wick and/or provide moisture, beyond the effect of the insulation.

 

 


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#35 calchilihead

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Posted 16 June 2017 - 11:04 AM

I've never looked into it, but I imagine it's also the properties similar to terracotta pots ...

 

They breath oxygen and also wick and/or provide moisture, beyond the effect of the insulation.

 

 

 

Yep I took mine to the next level as well.  I kept scorching the felt seals on where the lid meats the base when cooking pizza at 700+ degrees, so i found a trick to use Permatex Copper Gasket maker.  This will be my first cook with it.  The seal is 100%, so the only openings will be about 1/8-1/4" on the top petals and the slight opening for my blower at the bottom.


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#36 grantmichaels

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Posted 16 June 2017 - 11:11 AM

Interesting. 700F constraint probably not very limiting, I guess ...

 

I really don't enjoy the raging hot cooks - probably why I've not seen fit to use the kettlepizza often ...

 

It's kind of unwieldy over 900-1000F ...

 

Had the kettlepizza so hot once (oak), the handles on the Weber went a tiny bit limp under their own weight ...

 

It's never been sealed as well as beforehand, since.


Edited by grantmichaels, 16 June 2017 - 11:12 AM.

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#37 The Hot Pepper

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Posted 16 June 2017 - 12:22 PM

Going off the title is there any combo of sous vide AND smoking that has worked out? Real smoking not a hand butane unit or whatever. Just curious.

 

fumée vide

 

;)



#38 grantmichaels

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Posted 16 June 2017 - 12:34 PM

There was a ChefSteps & Meathead Goldwynn collab period for a few weeks a while back ...

You can SV in the middle, but you can't get away from hours on smoke up front (2-3) and hours at the end (4-6) if you want everything a brisket is expected to be/have ...

Could consider it wrapping 2.0, both are braising ...

I'm going to do it because I don't like the overnight, unattended smoker much ... while acknowledging it's an irrational fear of the look on the firemen's faces if I had to have them out again over BBQ.
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#39 The Hot Pepper

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Posted 16 June 2017 - 12:39 PM

I also figured middle... so I guessed close I guess. Figured smoke at high temp to form bark, then sous vide, then back on smoker normal temp just to dry out bark, or similar... but I don't think that would be faster (would it?)... or better, but would be interesting to see!



#40 Guatemalan Insanity Pepper

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Posted 16 June 2017 - 12:40 PM

this isn't the giphy.gif thread :lol:

 

it's the #sousvidesucks thread

:rofl:

 

 

 

 

 

 

:cheers: 


:onfire:  

 





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