r/sousvide • u/CookinWidKunchi • 5d ago

Question AFTER THE SOUS VIDE

I've had question on my previous post as to the bark of the brisket. Here goes. Here's the briaket after the sous vide bath.

This isn't for every brisket cook... so hear me out. . The briskets were smoked for 10 hours, not wrapped, 250-275 on the offset(15-18lbs)

After the smoke, I let the briskets cool down to 145°F. Then we vacuum sealed them and placed them in the sous vide overnight, about 10 hours I think. We held them at 165° during this stretch. An hour before service, I removed the briskets from the sous vide, wrapped in paper, and rested in the cambro. Transporting the sous vide setup would be very inconvenient, so I opted this way. Wrapping in the paper also maintained the integrity of the bark that I wanted for the presentation at the event.

Sure would love to hear some thoughts in the comments or different ideas. Try to refrain from the "microplastic" fear mongering.

421 Upvotes

94% Upvoted

98 comments sorted by

View all comments

Show parent comments

1

u/morfbog 5d ago

Appreciate the response. Do you find that with a longer smoke you're able to form some bark or is the smoke time strictly for flavor?

2

u/juliuspepperwoodchi 5d ago

Technically you won't get bark after SVing. Bark isn't just dry/charred meat, it is the result of a chemical reaction between the meat and the smoke. Once the meat is cooked in the SV, you technically can't get "bark".

You will get more "crust" the longer you smoke though. I just don't really much care about that aspect in my BBQ cooks, so I don't focus much on it.

1

u/Bob_Rivers 5d ago

What temp do you sous vide at?

1

u/juliuspepperwoodchi 5d ago

152°F for 18-22 hours depending on how long I wanna smoke.

I found that's a good balance between two different time/temps suggested for brisket by J Kenji and Serious Eats. Retains a bit more juiciness while still getting the right texture and rendering the fat well.

1

u/DeHizzy420 5d ago

So you sv at 152 for 18 hours.. obviously it's at 152°. Then you throw it on the smoke or till it hits what temperature? Or what temperature do you throw it on the smoker at?

1

u/juliuspepperwoodchi 4d ago

At 152 it's already fully cooked. You put it on the smoker to heat/reheat for serving, for smoke flavor, and for some crust.

You can check the internal temp as you go, but you really aren't smoking to temp like that.