Sous Vide 14lbs Whole Brisket with Camp Chef SmokePro and Joule by ChefSteps

[Music] say is to beat everything we're going to doing something extremely special we're going to be soothing this entire oh how perfect the entire brisket and we're going to see the complete whole thing all together to see how it really comes out as absolutely now I've seen a lot of people doing to beef brisket but they did it in hand I'm going to keep the whole thing together and really compare it with barbecue to need and smoke so this is a 14 pound brisket and I'm expecting it to come out unbelievable like everything else that we did let's do it alright guys so the first thing that we're going to do with this brisket is we're going to trim a little bit of the fat it's important to trim the fat because so he does not render that good the fact so I will definitely be taking quite a bit amount of its fat here and I'm hoping I'm doing the right thing he says you know this is the first time that I am actually making brisket to lead and I'm really looking forward to it okay guys for this amazing Sooey brisket all I'm going to do with it it's going to be quite simple in regards to the seasoning I am going to use black pepper only black coarse pepper and also salt I'm going to go real simple on it and I know it's going to taste unbelievable as how we're going to do to this prospective little hiccup so since I ran out of regular salt and also reduced buying salt I decided to my forest salt so we're going to go a coarse salt also had very very little find sauce but correspondence all to the difference so as you can see I got my little monster here I got my camshaft we're going to be smoking it the camshaft low smoke settings for three hours before we put it in the back discernible absolutely unbelievably awesome [Music] whoa look at you my positive pilot for my smoke are you kidding me now I know this is not gonna be an easy cat and stats but we're going to try cuz I'm risking here that's the way I'm gonna be able to do I don't know [Music] look at this beauty I'm so proud of for this I'm so proud that I was actually able to get everything in here Wow now I'm going to do is I've heard a lot of stories on YouTube of biscuits and meat good for a long time the bag whipping and then the whole house smells like beef for a long time remember we're going to cook this in my office and I don't want that to happen so I am just going to double bag it and we're going to put this on Jules for two days let's do it [Music] okay we're in the office I'm here by myself there's no one here ten o'clock at night I am going to be putting this beautiful smoked brisket that I smoked on my can't shop for sixty two hours Jules and I know she's going to treat me on me we're going to check back on Monday that's when I would like to pray I am so excited we're checking into that place this is operation okay let's get out Mel the smoke down and get some welcome to the party row and that's not a little bit smoke I like my book I'll blow the whole hickory dickory yep away when I was waiting 62 hours for time whoo-hah would connect Holly oh it's ripping okay we're going to play it dry so that we can sear with the scenes on I'm used to brisk air that a lot of risk if I have never in a disconnected so I'm not quite sure what to expect kick or kick a little they say if your wiggle it was risk [Music] is the skill widows yeah and women once you give up look at that yuujiro nice time up sure let's do this oh come on my like oh he cooks like butter like butter want you to close okay Mar you got in this smoke ring on it and he look at that yeah looks so nice Wow my door zoom in of the smoke ring look at it smoking Wow look how juicy are you recording - look at the juice mo ah ah oh ah are they willing to touch it [Music] Wow hahaha look at that smoking good ah it is warm on how to whip them up got a victim here me you stole a piece Griff didn't record any DOMA men Wow Wow it's 11 will you lend 11 boom it's a scream wow wow look at the smoke ring perfection look at the smoke ring perfection get some recipes man what are you reading me come on water fish and bread man ah ah oh my god so tender it has to be careful let's make it a fall apart so now juicy record introduce your mama or okay let's do a test mean you're saying is any married okay now we're going to have the ninja give now you already trying a little piece cheating I get a real little tiny ball appears one part of the brisket and when I won the fight and we're going to get all of my guys oh look it's supposed to stay in its own and not fall apart so it's perfectly cooked okay look look how moist it is I'm like a new record here at home window yeah it is huh yep so much to do here you tell us this Griezmann for the new normal is a but recovery age best best even the ones that I smoke in the house play about it really you have yeah really not sure is borrowing your nothing broke nothing prisoners really ah is the best I ever done hello good let's try let me try all mom OH if you have the smoke flavor om when I get a little piece of the point yes Wow the best all mine that Wow I'm telling you that good what you track do you think I'm joking huh Oh mais will actually think I'm joking you try [Music] what in the world what have you ever tasted anything like that Wow Wow guys this is amazing I'm not kidding I cook a lot of brisket this is no joke this is ridiculous I don't even think we need to give it a square well let's make it up a score look at me open yeah go 12 while your EP 50 I give it a 150 out of ten a hundred this is by far the best brisket I ever cooked in my life or have eaten sorry husband two against one one morning one more I'm sorry oh my god didn't even car before and in that good is that good the fire is no suppose we go to the dry part some making the equation he has a smoke ring half that is the Hickory male and a little bit of passion the perfectly salted all the way through perfectly salted I can whip up again oh we're going to test this week coming our challenger calendar you guys better check it out because the Caribe canyon with this distinct amazing and this is chez compared to the kind so you guys can imagine crazy or what always great guys thank you so much for watching we hope you enjoyed this video we're going to eat right now please give us a thumbs up help us out support us and we're going to keep doing as much to eat as we can please if you're not already a subscriber subscribe to our video we'll be studying everything that we can possibly think of thank you so much for watching make sure you subscribe like the video give us some comments comment below give us some suggestion or what we can make it's going to be amazing once again thank you so much for watching and it's time to eat have a great day bye bye [Music]

Channel: Sous Vide Everything

Views: 1,525,194

Rating: 4.8147202 out of 5

Keywords: Sous Vide Brisket, Sous Vide Whole Brisket, Camp Chef Smoker Pro, Smoker Pro DLX, SmokePro, Joule, CampChef, Joule Chefsteps, Sous Vide, sous vide review, anova, tayama, sanguine sous vide, review, ChefSteps, what is sous vide, best way to sous vide, best, circulator, sous vide circulator, immersion circulator, sous vide supreme, gourmia

Id: FMyHYDmToUA

Length: 15min 14sec (914 seconds)

Published: Mon Jan 30 2017

Reddit Comments

[u/meatinnovation]

If you google this process, there is a good article on why you need to smoke first. The proteins constrict and the smoke cannot penetrate.

[u/roryson3]

I'm having a hard time pulling the trigger in the sous vide machine. I love the idea, but don't like the unrendered fat it leaves behind. Seems like a quick sear takes care of some of it, but not as well as your traditional cooking methods. I love the idea of mixing both smoke and sous vide, maybe that will be what pushes me over the edge.

[u/PivoLiubitel]

I have been wanting to try this but I think I will try smoke following sous vide. I usually leave the brisket in the smoker for a few hours (after it has hit 200-203 internal) around 150-160 degrees in place of an FTC step. So that stage might be good for smoking and developing a bark. Though I know the smoke is supposed to "stick" better to cold meat....

[u/gromtown]

this guy loves that smoke ring.

[u/skibbi9]

doesn't seem to pass the pull test