BRISKET! Sous vide Rest | Chuds bbq

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Things I use
►Vacuum Sealer
►Fogo Charcoal
►Thermometer
►Wagyu Tallow
►Flame Thrower
►Drone
►Injector
►Meat Slicer
►High Temp Cheese
►Fryer
►Vegi Grill Pan
►Vitamix Blender
►Black Pepper
►Beef Tallow
►Pink Salt
►Mixer
►Chef Knife
►Sausage Stuffer
►Hog Casings
►Meat Grinder
Cabelas 1/2hp
►Food Processor
►Fire Blower
►Knife
►Slicing knife
►Boning Knife
►Sodium Citrate
►Sheep casings
►Cimeter Knife
►Scale
►Rub Tub
►Burger Press
►Knife roll
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Chef Knife
►Bone Saw
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Lens
►Light

[SousVideEverything]

Let’s do it. Challenge accepted. But we do it together!

[jeremyrfk]

Bradley, I just sous vide rested my brisket at 150 for 17 hours. Was aiming for 12 but 17 was just when it worked out when everyone wanted to eat. People were absolutely loving the brisket.

[ADR-jm]

Great Demo! One thought: freeze the drippings in ice cube trays and put frozen cube is sous vide bag just before you seal. Helps with the seal.

[ExsulAmericanus]

Smoked a 14 lb. brisket for 12 hours, and then placed it in sous vide for 15.5 hours (160 degrees for 14.5 hours and then 150 degrees for the last hour). Best brisket I ever had. Not a single person at my house opted to use any sauce, and a number of folks went back for 4ths and 5ths. Thanks for making this video. In my book, this method is a game changer.

[jamesrundall]

I cooked my first ever brisket today.

I followed @MadScientistBBQ’s pellet grill steps.

I used ur trimming video and ur SPG blend. I did this sousvide rest for 9 hours.

Everyone at the party loved it. 10/10

Made me look like a pro even tho I have never done this before.

[caracarametal]

Really enjoyed the close-up of you trimming. I've watched your other trimming videos too and each time I find them more and more useful!

[alfromtx]

This is great. For some reason, whenever I follow other people's brisket methods precisely, mine generally ends up overdone. Maybe it's the difference of using a Kettle. Or something else. Who knows? So I followed this method, but backed things down a bit. I kept it on the smoker until it reached 195 internal and was mostly tender, though a little tight in spots. Then I let it sit out until it dropped into the 160's. At that point, I vacuum sealed and ran the sous vide at 155 for just over 12 hours. Finally, I turned off the sous vide and let it slowly drop to 140 internal.

Everything was spot on. So good!!! The flavor was as good as any paper wrapped brisket, but the flat was more juicy. I'm definitely doing this method going forward. Great video!

[mattmcbryde]

I would really like an experiment on the idea of an ultra-long rest and see how the 24/48 hour rest would go.

[icreatedthistx]

I've been looking for someone to do this for a while now, thank you! Would love to see you do a whole series of experimentation with added tallow, longer rests, etc.

[glennmcdonald]

Hey Bradley you have the best teaching videos for me the backyard smoker amateur. So on that note thank you very much.

[playasdetijuas]

I’ve got mine in the Sous vide machine right now. Hope it turns out as good. Thanks.

[adamjrichard]

I'm buying a sous vide because of this video and all of the other things you've proven to be awesome so far. Thank you!

[benjaminl]

This look amazing! Has anyone smoked then sous vide then ice bath to stop the cook and put in the fridge until a few days later and reheat on the smoker or in the sous vide?

[duckamoo]

Dude, I love your sausage videos, so easy to follow. But this was also epic and easy to follow. Keep up the awesome vids mate.

[draskuul]

I can't believe I didn't think of this... As one of those with an oven that just can't go low enough for a safe overnight rest, this is perfect, and I already have an immersion circulator!

[emmgeevideo]

The ending challenge to Guga made me laugh our loud. About 2 years I had discovered “Sous Vide Everything” and was trying to become an expert at that technique by following his channel. I could never get a good sear on a steak or chicken however. One day he featured a pellet smoker that had a gas grill accessory. I decided that was the way to go…. I gave up on sous vide because smoking was so much better. I’m on my third smoker and now my gurus are pit masters like Bradley. I love to see Bradley mention Guga!

[SanjivMore]

I have been smoking for over 20 years but could never nail a great brisket... I tried this recipe and process this past weekend and hit the motherload... thank you for the great info...

[Crusader]

This may have solved my timing issue for a 6 p.m. dinner party. Industry standard works out with a 12 hour rest opening at 11 but, if I bump it back to 6 I’d be up all night watching the fire. So thanks man. I’ll definitely look into this.

[matthasaname]

I've done three briskets this way and I can attest it is an absolutely delicious result that's really hard to mess up.
Hands down the best brisket possible at home.

[arwilki]

Going to have to try this. I hot held a paper wrapped brisket in my oven at 150 for 21 hours this past weekend and it still came out great. I’m sure there’s a diminishing return at some point though.