Smoking Meats

[rs242]

you can just put a chuck steak that's been rubbed with kosher salt, pepper, and/or Montreal steak seasoning. Place at 131 degrees for 36-48 hours -- and delicious!

Do you sear on grill or pan?

[CS1]

i was thinking similar except I wanted to try it with liquid smoke.

first taste it all natural after 36-48 hours. It's much better tasting than artificial smoke. You can always add liquid smoke afterwards if you need it.

[CS1]

Do you sear on grill or pan?

yes. We've seared it right afterwards very briefly on each side. More for the purpose of making it it hotter than adding more flavor/texture.
131 degrees is sort of warm, so the sear heated it up. Also, we've placed the whole Sous Vide unit on a wall timer and had it turn off at 12:30pm on Shabbos, removed it, sliced it, and served it straight! It was delicious! (It was 2 halves of a shoulder roast cooking in two bags from Friday afternoon.) 24 hours at 132 degrees for shoulder roast.  48 hours at 131 degrees for chuck steak. 

[aygart]

Smoked a regular corned beef brisket for shabbos and it came out great! I put some OLeary rub on it but I don't think it made the difference. Next time I may use BBBR

[Mountain Man]

Home cured belly (navel) pastrami. Smoked and then cooked overnight at 180.

[henche]

Home cured belly (navel) pastrami. Smoked and then cooked overnight at 180.

Where did you buy a navel

[aygart]

Home cured belly (navel) pastrami. Smoked and then cooked overnight at 180.

DW would never let that into my house

[Mountain Man]

Where did you buy a navel

I'm oot but any butcher can get you navel or beef plate (as it's sometimes known). It's about the cheapest piece of meat on the cow.

DW would never let that into my house

I didn't ask my DW. But there were a few leaner parts that she was able to have. A pastrami like this in a cholent is really something special.

[rs242]

Need some help. Smoking a brisket tomorrow and was thinking instead of wrapping at 150 to put it in the sous vide at 205. Thoughts?

[rs242]

Need some help. Smoking a brisket tomorrow and was thinking instead of wrapping at 150 to put it in the sous vide at 205. Thoughts?

Didn't really work out

[Sport]

Didn't really work out

What happened ? 

[rs242]

What happened ?

My logic was to sous vide at 203 because that is where I would want my brisket. Well it was hard getting the temp up that high and when I did it was boiling and the sous vide could not handle it, it kept saying not enough water (there was). All that and I felt uncomfortable with boiling my brisket in a zip lock bag. So I took it out and wrapped it put it back in the smoker.

[aygart]

My logic was to sous vide at 203 because that is where I would want my brisket. Well it was hard getting the temp up that high and when I did it was boiling and the sous vide could not handle it, it kept saying not enough water (there was). All that and I felt uncomfortable with boiling my brisket in a zip lock bag. So I took it out and wrapped it put it back in the smoker.

Would it really make a difference going to 210? Just put it in a regular boiling pot of water.

[rs242]

Would it really make a difference going to 210? Just put it in a regular boiling pot of water.

No but we ever think of putting our brisket in a boiling pot of water?

[ushdadude]

Sous vide is different. Don't need to go that high to get tender. What I would do is sous vide for about 36 hours and then smoke it

[rs242]

Sous vide is different. Don't need to go that high to get tender. What I would do is sous vide for about 36 hours and then smoke it

Yea that all over the sous vide websites

[ushdadude]

Yea that all over the sous vide websites

So it obviously works 

[Work-for-ur-muny]

I see there's a lot of knowledge around sous vide here. Can we start a sous vide thread? (I got my Anova precision cooker last week. 



(I know that there'll, of course, be the one to say "go ahead, open the thread", but my main point is more a request from the experts over here to chime in in such a thread too.)

[cholent]

I see there's a lot of knowledge around sous vide here. Can we start a sous vide thread? (I got my Anova precision cooker last week. 



(I know that there'll, of course, be the one to say "go ahead, open the thread", but my main point is more a request from the experts over here to chime in in such a thread too.)

Go ahead, open the thread

[henche]

I see there's a lot of knowledge around sous vide here. Can we start a sous vide thread? (I got my Anova precision cooker last week. 



(I know that there'll, of course, be the one to say "go ahead, open the thread", but my main point is more a request from the experts over here to chime in in such a thread too.)

No,  sous vide is gross. Imagine everything you eat is slow boiled.  When you move into an old age home,  you won't even know the difference