I’ll ask if he knows a wholesaler that’s open to the public. I haven’t hit mine up for a brisket, but they have whole pork bellies for a fraction of what Costco or my butchers sell them for.
The Smokers Thread for Everything BBQ - You Know Who You Are!
So, wow, lots of info here, so I thought I’d ask…and many others are probably the same.I have a 22 " weber which I regularly use with hardwood charcoal and a stainless steel box full of hickory for brisket and chicken and whatnot, and precook with sous vide. What would you guys recommend as an upgrade / mod ?
Could you say more about what you’re looking to do? I read that as you don’t want to do long smokes, you’re more interested in adding some smoke flavor to a sous vide dish?
It seems to me that any could do that with almost anything, from the Slow n sear to a propane fired smoker, to an electric. Big or small. You name it. Slow n sear seems like it would be the lowest cost.
I meant the regional tour, I have always wanted to go to a smoking tournament, mainly to see what is happening. I don’t think my stuff is that special to enter, I am a Texas style kind of guy I believe sauce is a way to hide pour workmanship but that is just me.
I am a big proponent of what we call QVQ, which is a smoke (maybe cold, maybe hot), a Sous Vide process and a post Sous Vide smoke.
But I’m cooking on a glass grill with a pellet tube, so it takes some doing to get the good smoke flavor.
I do this for the big BBQ cuts… brisket, chuckles, pulled pork. Great results.
I have been interested in doing something like this, with a brisket what kind of times and temps in the smoke-SV-smoke do you do?
Also looking at SV machines, I hear the anova is good any others?
I love my Joule. But Anovas are good too.
For a brisket, it’s a dry bribe, rub and smoke to an IT of 135 or below. Basically an hour or two. Then, a Sous Vide at 135x72h. Then shock in ice water, fridge for a bit. Rub again and smoke again to 135 or until the bark is set about right. That’s the process for the brisket I posted above.
Is that just a flat you have pictured?
Are you getting the still firm sandwich slices at that point, I am normally at 198 ish IT for slicing in the smoke I know the SV can do it a lot lower.
Do you get more internal smoke flavor with that first smoke once its in the SV?
Can’t go wrong with Anova or Joule. The only dealbreaker with Joule is that you operate it from an app. It doesn’t have physical controls.
Let’s see. That picture has the flat half of a full packer. I don’t have a large enough bag to do a whole brisket, so I cut it in half.
I get the same jiggle with the long Sous Vide as a traditional brisket done with 225xhowever long.
I find it develops better bark and superior smoke versus just Sous viding and smoking.
I think you can run the anova with google home now from what I have read, so I may pick up that one. But yes I like to be able touch buttons, my Igrill temp probes used to work awesome then weber got a hold of them pure garbage now.
thanks
This was exactly why I got the older 800w Anova. And according to the tons of reviews, it doesn’t have all the issues the newer ones have. I really love it.
Not sure what a PK grill is, but mine is a cheapo propane grill that we picked up from Lowes during our major drought when I was banned from using charcoal. 'Cos there ain’t no way I’m not gonna have my steaks, chops , grilled chicken etc.!
Ah, no slow and sear for that. As a gas griller, learning to set it up as a passable smoker was the first major upgrade. The second was grillgrates to improve searing.
I’m probably gonna add a rotisserie this year. It’s year three.
The first generation Anova didn’t last for me. The power supply gave in. I have the Wi-Fi and the Bluetooth now. One runs 24/7. Heated and ready to go.
One major issue with the new ones is the clump. I’ve had then replaced twice.