I sous vide steak and it comes out perfect every time. After the steak has been cooked at the selected temperature for the correct time, you sear it in a pan and it is done.

Check out Guga's channel "Sous Vide Everything"

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https://www.youtube.com/c/SousVideEverything/videos

^^^ Agree...it's almost impossible to get the doneness of a steak wrong with sous vide.

My exhaust hood doesn't keep up when I use a pan for searing. And there is splatter that happens.
Sets off the smoke detector.

So, I use a MAP torch with a flame spreader tip instead. Instant on and it takes about a minute to do all four sides.

http://forums.pelicanparts.com/uploa...1711386527.jpg

My Barbaccoa brisket marinade is from Guga's Sous Vide Everything YouTube Channel.

Whole Brisket Sous Vide at 155 degrees for 36 hours. Perfect every time.

http://forums.pelicanparts.com/uploa...1711721139.jpg

http://forums.pelicanparts.com/uploa...1711721139.jpg

^^^ Just wondering.....why does it take 36 hours for a brisket? They look very tasty.

A pretty good collection of hows and whys for cooking sous vide brisket... or sous vide anything... they have good breakdowns and explanations of why... things happen temp/vs time etc..

https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe

I'll try it sometime. I've only used mine for steaks, bacon and ribs since I got it.

I did a tomahawk rib eye in it once and it was the best steak I've ever had.

For me It's a great confidence builder if I'm spending a fortune on a certain cut of meat and don't want to mess up.

re: The long hours can make a tougher cut much more tender. Like a crock pot without the actual contact with water.

And it's saved me for steaks and chops if I'm cooking dinner and waiting on a certain someone and she might be there in an hour but maybe 2 hours. The Sous vide will give me a little leeway re: the time vs roasting and a reverse sear.

^^^ It has to be a life-saver for restaurants/steakhouses.

As a first try...I picked the smallest brisket in the grocery store....lol
It's in the tub and I'm going with the 155 for 24 hr method. (Monday won't work for eating it)

http://forums.pelicanparts.com/uploa...1711811423.jpg

I highly recommend the barbaccoa marinade in the bag for the flat cut due to the lack of fat. Good luck with your cook!

I didn't see it in the store this am so I went with this rub....

http://forums.pelicanparts.com/uploa...1711814720.jpg


Where would I purchase it for the next time...his website?



.

I posted it earlier. Here it is again. The flavor/ aroma is incredible. This is from the Sous Vide Everything YouTube channel

https://www.youtube.com/watch?v=HzkeIJ1Mm8Y

1⁄4 cup Apple Cider Vinegar
2 tbsp Minced Garlic Cloves
1 tbsp ground Black Pepper
1 tbsp salt
3 tbsp Lime Juice
1⁄2 tbsp Ground Cloves
2 Bay Leaves
3 Chipotle Chiles
3 tbsp Goya Sofrito
1 Jar fire Roasted Red Pepper

^^^
Thanks! I didn't look far enough back to see that you had listed the ingredients. Looks easy enough to make myself.

That video helps also....esp about the double bagging. (I just noticed that there is a fairly large balloon of air on mine right now!) I've never had that show up before.

Only 20 hrs to go.....think it'll make it or is it going to pop? :confused:

http://forums.pelicanparts.com/uploa...1711820327.jpg

Steve you gotta get that air out of the bag!

Do it now, you'll be fine.


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^^^ That's the way I did it, and there was no air bubble until about 3 hrs in.
It hasn't changed in the last hour, so I'm thinking of leaving it and hoping it doesn't pop.

I don't think it will affect the cooking at all.
Am I wrong on that?

^^^ Ok...I pulled it and replaced it with double bags. I wonder if the temp being 155 had anything to do with it?