smoking 5.0's Sous Vide sucks and you should feel bad BGE Smoked Brisket
- Thread starter calchilihead
- Start date
Guatemalan Insanity Pepper said:this isn't thethread
it's the #sousvidesucks thread
Dude if anyone knows about hybrid cooking it's you.
Now go make me a sandwich. You know. A quesadilla.
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 ...The Hot Pepper said:
#tortillagate
better than #hotwatergate
better than #hotwatergate
Stupid title, I'm practically incapable of feeling bad IRL, let alone online ...Guatemalan Insanity Pepper said:this isn't thethread
it's the #sousvidesucks thread
I get mad when Danielle cries.
Let's see the briskie rubbed up
"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 ...
- M.G.
^^^ for Booma, not GIP or 5.0 ...
I know, I'm waiting too ...The Hot Pepper said:
Guess I'll watch a video ...
#unity
#unity
Looks like a PK, Boss ...
Just got home, getting the fire going and gonna trim the brisket, pics incoming soon.
This cook is sprawling - are you going after t0mato's longest cook record? ...
grantmichaels said:
Depends since you know brisket is done when brisket is done heh.
Smoker coming up to temp
Untrimmed bitch
Trimmed up
Trimmed up
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.
And finally on the smoker, ready to go night night for 16+ hours. See you tomorrow my sweet love.
grantmichaels said:
please tell me that is some sort of makeshift-mesh-Faraday cage of Copper around the rim, an not Bacon being used as a sealcalchilihead said:And finally on the smoker, ready to go night night for 16+ hours. See you tomorrow my sweet love.
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
@calichilehead please take lots of pics and share as many as you feel comfortable with
am already salivating anticipating final results
G.I.P.
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
Ill post pics, however I don't plan on opening the smoker until at least 4am lol