Sous Vide Brisket Rest - Lone Star Grillz 24x40

Testing the sous vide rest on a snake river farms wagyu black grade brisket. Rest was at 165* for 14 hours.

Links to Sous Vide materials.

Intro - 0:00
Brisket Trim - 0:34
Seasoning - 1:23
Firing up the LSG - 2:27
Smoking The Brisket 2:55
Adding Split - 3:51
Foil Boat - 4:45
Vacuum Sealing - 7:11
Sous Vide Rest - 7:46
Brisket Test - 9:12
Final Thoughts - 12:44

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[justinscott]

I have found that pulling the brisket at about 185 from the smoker and sous vide at 150 for 12-15 hours gives the best results!

[printingwithpeek]

Hey just letting you know, when you sous vide rest a brisket, after you're done smoking it, wrap it in butcher paper with fat rendered from the same cap you cut off from the deckle fat. If you put the fat in a sous vide bag and let it render before the brisket comes off the smoker, you can immediately wrap it in butch paper with the rendered fat on the paper, and then put that in a sous vide bag. The way you're doing it makes it hard because you don't have a chamber vacuum sealer which can actually handle liquids. The butcher wrap keeps the fat and other juices away from the sealed portion of the bag. Another thing I would recommend is modifying a cooler so that you have an insulated set up which increases the dwell timing of your rest, even more and having a better declining temperature gradient for a more gradual rest rather than an immediate drop.

[edwardprokopchuk]

One of the best looking briskets I’ve ever seen!

[johnknapp]

Great Video, I think this is perfect for people to pin point serving time.

[tedfinkenauer]

Nice job and great tip on pepper first

[JBROWN]

That’s one tender a$$ brisket!!! Great work Brother💪🏼🇺🇸

[timothywagner]

Great video once again. You are definitely the Smoke King. I’m learning so much from you.
I haven’t seen you doing much with the pit boss 1600. But thanks again for sharing your knowledge and wisdom
Blessings to you and your family

[ignatiusl.]

If it's that wet it's fine if it's super tender. That bark, juice and tenderness is perfect.

[CoolJay]

The brisket looks great Luis. However I had the same experience using this method, the brisket was overcooked. Next time I will pull the brisket when still a bit tight
and use a lower sous vide temperature setting. Also, one key is that when the brisket probs like room temperature butter, let it cool to 135 F before placing in a warmer or sous vide, in this case. If the brisket is a bit tight, let it cool to 160 before placing in a warmer.

[dumping]

Looks great, will definitely have to try that. Reversing the process works great for BBQ chicken. Sous vide the chicken, pull it out slater it with sauce and finish it on the grill.

[ElJoeRN]

This is what I've been looking to see if anyone has tried. Resting in sous vide since not many ovens go down to 150 and maintain at that temp. I'd rather have it too tender than dry. Awesome job.

[Doc]

135 degrees for 48 hours and you will improve your results immensely. That meat looked hard to cut through. Of course it pulls apart if you pull hard enough. A quick sear after a 10 minute cooling off period after the 48 hours and the heck with the "Bark" ( my dog barks) You will get a thin but beautiful color which won't be so thick it impedes the tenderness and dryness. Your finished product looked overcooked to me and when I do it my way it literally melts in your mouth.

[jessevarney]

Doesn't the vacuum sealer suck the juices into the machine?

[RPIdemon]

I've been trying to sous vide my briskets lately, but I've also given up on the smoke before the stall is through. At that point, I'm too wary of drying out my brisket like I've done in the past. Then I've sous vide-ed for 30 hours at 155. It's been fine so far, but you definitely notice the difference if it's choice or prime grade

[donhgr]

I’m looking for a new cooler to keep bbq warm, would you go this direction instead or go Cambro or Yeti all the way or even an oven at 170°. What is your thoughts

[evilTexanBBQ]

Pretty damn good looking brisket right there. 😎

[kukolino]

Would you mind sharing where you got that Fire Box for your smoker?
Great looking Brisket btw!

[Rybush]

Knifes make a difference for slicing as well.

[Jaykav]

I am going to do a sous vide rest on a pastrami for thanksgiving this year...I think ill be getting the same machine you got...but damn that bucket is expensive...might have to find my own container lol

[TeamDryRub]

I prefer a light smoke. Apple wood is perfect. ✌