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


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#41 grantmichaels

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Posted 16 June 2017 - 12:41 PM

http://amazingribs.c..._the_grill.html
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#42 The Hot Pepper

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Posted 16 June 2017 - 12:42 PM

this isn't the giphy.gif thread :lol:

 

it's the #sousvidesucks thread

:rofl:

 

 

 

 

 

 

:cheers:

 

Dude if anyone knows about hybrid cooking it's you.

 

Now go make me a sandwich. You know. A quesadilla. :rofl: 



#43 grantmichaels

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Posted 16 June 2017 - 12:42 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!


smoke in beginning for smoke/ring, SV for gentle/long cook for doneness, and hours at end to create usual bark and render fat/collagen ...
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#44 Guatemalan Insanity Pepper

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Posted 16 June 2017 - 12:43 PM

#tortillagate 

 

:rofl:  :rofl:  :rofl:  :rofl:  :rofl:

 

better than #hotwatergate  :rolleyes:

 


:onfire:  

 


#45 The Hot Pepper

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Posted 16 June 2017 - 12:44 PM

;)



#46 grantmichaels

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Posted 16 June 2017 - 12:44 PM

this isn't the giphy.gif thread :lol:
 
it's the #sousvidesucks thread
:rofl:
 
 
 
 
 
 
:cheers: 


Stupid title, I'm practically incapable of feeling bad IRL, let alone online ...

I get mad when Danielle cries.

:cheers:
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#47 The Hot Pepper

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Posted 16 June 2017 - 12:54 PM

Let's see the briskie rubbed up

#48 grantmichaels

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Posted 16 June 2017 - 12:55 PM

"Check out this video of how we used sous vide to make a small cut of beef brisket far better than it is possible in a smoker ..."

- M.G.



^^^ for Booma, not GIP or 5.0 ...

Edited by grantmichaels, 16 June 2017 - 12:57 PM.

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#49 grantmichaels

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Posted 16 June 2017 - 12:56 PM

Let's see the briskie rubbed up


I know, I'm waiting too ...
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#50 grantmichaels

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Posted 16 June 2017 - 01:01 PM

Guess I'll watch a video ...

https://youtu.be/gxQqAeZkp54

#unity
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#51 grantmichaels

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Posted 16 June 2017 - 01:03 PM

Looks like a PK, Boss ...

Edited by grantmichaels, 16 June 2017 - 01:08 PM.

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#52 calchilihead

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Posted 16 June 2017 - 03:19 PM

Just got home, getting the fire going and gonna trim the brisket, pics incoming soon.


Just a man and a smoker with a mission to put my meat in every persons mouth I meet.


#53 grantmichaels

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Posted 16 June 2017 - 03:28 PM

This cook is sprawling - are you going after t0mato's longest cook record? ...
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#54 calchilihead

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Posted 16 June 2017 - 04:50 PM

This cook is sprawling - are you going after t0mato's longest cook record? ...

 

Depends since you know brisket is done when brisket is done heh.


Just a man and a smoker with a mission to put my meat in every persons mouth I meet.


#55 calchilihead

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Posted 16 June 2017 - 04:52 PM

Smoker coming up to temp

 

19275235_10213184285706933_4086055739662


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#56 calchilihead

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Posted 16 June 2017 - 04:53 PM

Untrimmed bitch

 

19145830_10213184285306923_4233323919587

 

Trimmed up

 

19149304_10213184284906913_1272718662582


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#57 calchilihead

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Posted 16 June 2017 - 04:56 PM

I slowly touched my meat to see if it was willing.  She did not refuse.  I then grasped firmly at her widest part.  I gently squeezed some yellow sauce onto her, rubbing her from top to bottom.  I then flipped her over for full service rubbing.  Next I sprinkled my magic dust onto her, kneading the magic in.  She did not refuse.  Slowly, she built up a thick layer of magic seasoning, culminating in a crescendo.  We both finished at the same time and all was right with the world.

 

19145769_10213184284186895_7902011576499

 

 

19113627_10213184283626881_5386446068022


Just a man and a smoker with a mission to put my meat in every persons mouth I meet.


#58 calchilihead

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Posted 16 June 2017 - 04:57 PM

And finally on the smoker, ready to go night night for 16+ hours.  See you tomorrow my sweet love.

 

19113904_10213184283266872_7384415362204


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#59 Guatemalan Insanity Pepper

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Posted 16 June 2017 - 05:19 PM

"Check out this video of how we used sous vide to make a small cut of beef brisket far better than it is possible in a smoker ..."

- M.G.



^^^ for Booma, not GIP or 5.0 ...

 
 

And finally on the smoker, ready to go night night for 16+ hours.  See you tomorrow my sweet love.
 
19113904_10213184283266872_7384415362204


please tell me that is some sort of makeshift-mesh-Faraday cage of Copper around the rim, an not Bacon being used as a seal  :rofl:

 

 

I can't wait to see this cook come together...

I have been waiting to see more "Q",  "top": #Jacuzzi-meat here, for a while now  :party:

@calichilehead please take lots of pics and share as many as you feel comfortable with :)

 

am already salivating anticipating final results  :drooling:  :drooling:

 

 

 

:cheers:

G.I.P. 


:onfire:  

 


#60 calchilihead

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Posted 16 June 2017 - 05:24 PM

Nah the seal is Permatex Copper Infused HiTemp gasket.  I havent trimmed the outside so it looks a bit rough but seals better than the felt.  First cook with it.

 

Ill post pics, however I don't plan on opening the smoker until at least 4am lol

 


Just a man and a smoker with a mission to put my meat in every persons mouth I meet.





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