Baby Back Ribs Smoked BEFORE or AFTER Sous Vide, Which is BEST?

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You have asked for this experiment and today I test it! Which is best? To smoke before sous vide or after sous vide. After so many request for this experiment I have decided it is now time to determine the best way to cook and enjoy baby back ribs.
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** Guga's BBQ RUB, Great with EVERYTHING! **
• Guga's BBQ RUB - Amazi...
HOW TO COOK BABY BACK RIBS SOUS VIDE
I cooked it for 14hrs @(155°F / 58°C)
Smoke at low temp 2hrs before
Mine was at @(140°F / 60°C)
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#Ribs #BBQ #SousVide

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30 сен 2024

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Комментарии : 967

@jeffhruska8626 5 лет назад

I'm all for the brisket experiment

@SousVideEverything 5 лет назад

YEAH!!!!!!

@Gitmo314 5 лет назад

More brisket videos are always a plus in my book

@dekuam6871 5 лет назад

@@SousVideEverything can't wait

@ocelot128 5 лет назад

Brisket, let's do it.

@BrettStott 5 лет назад

Dry age it too!

@stevekline3893 5 лет назад

I agree with Mao Mao. The bag dilutes the smokiness with the juices, the smoking after results in a more concentrated flavor.

@SousVideEverything 5 лет назад

I think maumau got a point there.

@stevekline3893 5 лет назад

*maumau 😉👍

@Victor-vx9nu 5 лет назад

Mao mao kkkkkkkkkk

@thequantaleaper 5 лет назад

Yep, MauMau nailed it. Same reason you don't SV with butter anymore. It just carries the fat soluble flavors (including the phenolic compounds responsible for the smokey smells and tastes) out of the meat and into the bag liquid. Any good flavors you want to be in the meat should either be added after cooking SV -or- you should include the bag juice into the final dish.

@kenj3155 5 лет назад

I believe Guga is correct.

@MarkyCannoli 5 лет назад

My 8 year old daughter said after, I said before. She did a (in ur face) dance when u guys choose B. Haha

@mikeman360 5 лет назад

mob million why do you have to pr*ck? Maybe English isn’t their first language? Or they just don’t care? Or don’t know? Just enjoy the channel, the comments, and chill out with the English lesson bro

@ahmadjohan6571 3 года назад

@mob million fukoff mate

@richaustria1730 5 лет назад

Both Guga and Maumau are correct. Guga explained the shrinkage of B and why it's a little bit less tender. Because the rib was constantly in high temperature. Maumau explained the lack of smoky flavor of A. The smoke flavor was watered down with its own juices.

@elijahpipkin1852 5 лет назад

I've experienced something similar to what happened to A before. I had a large cook, seven of the shoulders finished early - they were wrapped in butcher paper and placed in a cooler to rest. An hour later, the cooler was full of steam and all of the juices pooled up at the bottom. The meat was still very moist, but the smoke had essentially washed out.

@MrPataka100 5 лет назад

They should do an experiment about eating before and after sous vide. WE WANNA KNOW!!! :v

@lauriedepaurie 5 лет назад

I have SV'd smoked things a couple of times, and what always strikes me is the fact that some smoke somehow always ends up in the water. In a FB group I learnt I'm not the only one that has smoke permeate through the bag into the SV water.

@hatfisk 5 лет назад

Why not both? Try smoke before and after!

@benireges 5 лет назад

@@hatfisk Yes!

@SVEMauMau 5 лет назад

All that meaty-ness and smoki-ness.. 🤤🤤🤤 could definitely do with some right now!

@diamondalexiss 5 лет назад

SVE MauMau me too!

@mra9xss 5 лет назад

Brisket would be great... But Beef short ribs would be AMAZING!

@davidjaime1205 5 лет назад

MauMau! Can you tell Guga or whoever is in charge of the merch store to add a Deeeelicious shirt/sweater? It would be greatly appreciated and I'm sure everyone would love them!

@ryanvarghese4842 5 лет назад

So Let’s Dooehh!!

@SousVideEverything 5 лет назад

😂😂😂 YES!😂😂😂

@ryanvarghese4842 5 лет назад

Sous Vide Everything 😂 👍🏿

@krishnasreenivasan8522 5 лет назад

Malayalee Gang!

@ryanvarghese4842 5 лет назад

Krishna Sreenivasan GANG GANG GANG DOSA GANG

@xgilby8312 5 лет назад

Ryan Varghese GUGAAAA!!!

@JamieSchoolcraft 5 лет назад

I’ve done the brisket after and it was the BEST I’ve ever done! Actually fridged the brisket after the Sous Vide then smoked in the Weber kettle until internal temp hit 150. Smoke flavor was amazing!! Right now dry aging a brisket to Sous Vide and then smoke for SuperBowl Sunday!! Love your channel and have learned a TON! Been making everything you guys put out with it Keto friendly.

@sulakkalus 5 лет назад

"Number A and Number B" :D

@lexwaldez 5 лет назад

I've done pork butt and brisket via sous vide but I smoke after to get that bark. It's FABULOUS, it's not diffult, and it completely removes "the wall" from the equation - there's just no guess work to the expensive cuts of meat and they turn out perfectly every time. I have my butcher season the cuts and vacuum pack for me so it's ready to sous vide when I get home. SHOUT OUT TO OUR AWESOME LOCAL BUTCHERS!

@mhherr 5 лет назад

To do the cook and be able to sear both pieces of meat at the same time, you should start the sous vide + smoke (14+2) at the same time as the smoke + sous vide (2+14). This way both pieces are roughly the same temperature at the time of sear. They will not start sous vide at the same time. I completely disagree with the young man (please tell us how his name is spelled) who believes the "smoke flavor was washed off" in the sous vide bag -- I believe the lack of smokey flavor was due to temperature -- your nasal olfactory receptors are more sensitive to aromas from hot foods . . . your lingual receptors (taste buds) are largely unaffected by temperature . . . but BOTH work together to signal your brain. To test this, take two pieces of the same smoked meat (2-3 ribs connected from the same full rack) and cool to room temperature, then steam one to about 100 F and another to about 140 F . . . and then taste. The hotter one will seem to have more smoke flavor. If you do the experiment with brisket, please follow this suggestion. Determine the total time for sous vide + smoke and start the smoke + sous vide on the smoker at the same time as the sous vide + smoke in the water bath. Both will be ready for sear at the same time, both will be about the same temperature at the table. You MUST learn to isolate and control the variables as much as possible. Also, be sure both briskets are nearly the same weight after trim.

@markkalsbeek5883 4 года назад

Bold of you to assume that they're not just chowing down on room temperature ribs 😂

@Bimbinho97 5 лет назад

"Bigger is always better!" Wow, no need to diss me and lower my self-esteem like that man...

@chadedgmon5329 5 лет назад

Definitely an interesting result. It’s been a common statement that meat won’t accept any more smoke after the internal hits 140°F. I’ve always been skeptical, but never put it to the test. Great job Guga! SVE / Mythbuster! 😂😂😂

@brandonellis8111 2 года назад

I always thought its more likely to accept smoke while its cooking because I imagine that heat opens up it pores

@marcuspd7502 5 месяцев назад

You should have timed it so that the rack that you smoked after sous vide was put in the bath 2 hours before the other rack and taken out and put in the smoker 2 hours before you took the other other rack out of the bath, so that both racks would be hot before searing and serving.

@GrizzAxxemann 5 лет назад

If I'm doing ribs for 16 hours, I might as well just leave them on the smoker.

@uscitizen5656 3 года назад

FOR 8 hours @ 210 F and they're perfect and it's not time for breakfast tomorrow!

@GrizzAxxemann 3 года назад

@@uscitizen5656 My baby backs are done in 4.5 hours. That's including the time it takes to prep them and get the fire going.

@TheMillennialGardener 5 лет назад

Great theory at the end. I think it is scientifically solid. Great video as usual.

@fatsackafat1476 5 лет назад

Do the BRISKET EXPERIMENT!

@SousVideEverything 5 лет назад

So, LETS DO IT!

@maxj9989 5 лет назад

@@SousVideEverything You could also try with beef ribs if possible! :)

@anthonywashington8456 5 лет назад

Can't wait!😁

@tamir2424 5 лет назад

I second this!

@pauls3557 5 лет назад

Has you done the brisket experiment yet?!?

@carlosmc8622 5 лет назад

I finally have a sous vide machine now, thanks to you i’ve been wanting one for some time now, plan on making your recipes and hopefully they come out as amazing as your seem guga😂

@SousVideEverything 5 лет назад

Nice.... I am sure you will do even better than ME!

@mcrich1978 5 лет назад

enjoy it! i am Very happy with mine.

@gr8stt Год назад

What a cliffhanger!!! I need that brisket video!!!!

@jakewangler5247 4 года назад

The more I keep experimenting with my sous-vide + Traeger the more I come across your videos. This holiday season, I am thankful for your dedication to helping the community.

@thehungryhussey 5 лет назад

Very interesting comparison and great job all around. I'm certainly going to give this a go it makes timing much more easy.

@LTdan457 5 лет назад

In my experience smoking brisket, tri tip, and pork rib roasts, sous vide first, ice bath, fridge for a few hours, then smoke it, it came out AMAZING! AND there was a smoke ring! But don't take my word for it, make the video and find out!

@SousVideEverything 5 лет назад

I like the way you think. 😂😂😂

@etfremd 5 лет назад

Lt.Dan457 this would make the process easier. I can season and dry brine in the same bag then Sous Vide, chill then smoke and sear! 👍

@FireWaterCooking 5 лет назад

Guga, you need to do the Brisket video with SV 1st or Smoke 1st, BUT what you need to do is chill the SV 1st one after the SV before smoking it in an ice bath. dropping the core temp allows the brisket to stay on the smoker longer and develop more smoke and bark.. it also needs to go on WET and needs to be spritzed a couple time during the smoke. pull it before it reaches the temp you SV it at.. This produces the best of both worlds..

@green1350 5 лет назад

What about smoke before and after?

@sethgaston845 Год назад

Let me be that annoying guy: who else is watching in '23?? 🥴

@bertog1895 10 месяцев назад

@pehur00 10 месяцев назад

Hell yeah 🎉

@chrisp.795 5 лет назад

Totally doing this for my super bowl party!! Guga you're the man!!

@SousVideEverything 5 лет назад

That is perfect, where is my invitation?

@chrisp.795 5 лет назад

😂 you guys are always invited!! Still waiting on the local Florida meet up!

@petersalls4083 5 лет назад

@@chrisp.795 I'm in Fort Myers

@ruthmalik4513 5 лет назад

Christopher Puszkar j

@GTRichardson7 5 лет назад

Guga, a lot of times you end the episode asking "would you like to see _______" sometime you should ask that, and when Ninja and MauMau say yes you should just pull out what you were suggesting already prepared haha.

@skyshadow_us1039 5 лет назад

Guga, you got a recipe for bbq sauce???

@SousVideEverything 5 лет назад

yes, soon on GugaFoods, perfecting it.

@BillGreenAZ 5 лет назад

Can't wait to see it so I can compare mine with yours. It's so easy to make and it tastes a lot better than store brand which uses high fructose corn syrup. It's like the difference between buying store bought smoked meats and smoking your own.

@paultribbett7765 5 лет назад

Mix sweet baby rays with ken davis bbq sauce . 50/50 mix tastes much better

@matthewjayfreedman 3 года назад

Did you ever do this experiment with brisket?

@limafps6274 5 лет назад

Conheci vc no canal do Bruno coloca legenda nos vídeos cara pf eu fico boiando noque vc fala kkk

@ChristianBlandford 5 лет назад

Hey guys, could you guys do a sous vide picanha experiment where you do one whole so that all the moisture stays intact and another where you slice them into steaks like normal? I’m interested to see what’s best

@DMeloMan 5 лет назад

Do a wood experiment to see which wood has the best smoke flavor.

@Angela091163 5 лет назад

DMeloMan - The answer, my friend is quite personal. I prefer hickory!!

@mikegutsch5769 5 лет назад

Here in Northern California, my favorite is certainly coastal live oak (red oak, not to be confused with white oak).

@MH-ty7fb 5 лет назад

That experiment is unfortunately 100% subjective to each individual person. Everyone I know and everywhere I go people tell me hickory is the only way to go. I refuse to use anything but mesquite, their opinions be damned...it’s what I want.

@SenhorLinguica 5 лет назад

E aew mano! Sou de Uberaba também! Gostei muito do canal!

@FireWaterCooking 5 лет назад

Brisket is best Smoked after SV after a chill in the ice bath or even overnight, it gives you more time to develop bark and you just need to bring it up to serving temp.. I usually put it on the smoker wet with a little more rub, and spritz it every 20 minutes... lets you "paint the smoke" on like Mau Mau said.. :) Video on my channel

@mpwhite64usaf 3 года назад

Definitely want to see this done with brisket

@SodaliteSabre 5 лет назад

What about smoked before and after?

@Angela091163 5 лет назад

Sodalite Sabre -!You are SO intelligent!!

@vinstinct 5 лет назад

At that point I would just smoke it all together.

@wayne530 5 лет назад

@@vinstinct 100%

@ThomasWilliams-zo7ke 5 лет назад

Only thing better than refried beans is three-fried beans

@anthonywashington8456 5 лет назад

Now you're talking!😊

@robertbunker2494 5 лет назад

Hey Guys I love the channel! Huge fan! I always base my cooking times off yours. Previously, you guys cooked ribs at 150F for 20 hours. This time it was 155F for 14. Why the change? and what is the difference. Both were smoked.

@ribertfranhanreagen9821 2 года назад

Cause this one got cooked again. Before they jus sear it after it fully cooked

@luckilew 5 лет назад

This is a serious question for anyone. Can you dry age ribs

@SousVideEverything 5 лет назад

Now you got me.

@luckilew 5 лет назад

@@SousVideEverything please dry age some big beef ribs

@mhherr 5 лет назад

@@SousVideEverything I would not age pork ribs -- there will be too much meat loss. Full racks of beef short ribs on the other hand might be an interesting experiment.

@renerodriguez6749 2 года назад

The pores were open compared to cold to hot

@rickcar94 5 лет назад

Notification squad, where ya at?🙌

@SousVideEverything 5 лет назад

My People in the HOUSE 👍👍👍!!!! NOTIFICATION SQUAD!!!!! Yeah!!!

@talidras 5 лет назад

There are multiple things that affect the outcome. Since they were smoked for the same time but one started at a higher temperature that would mean that one of them was at the peak temp for a longer time than the other so it's going to change the end product. And I also imagine some of the smoke flavor did get bled out from it cooking sous vide after the smoking. Glad you tested this so I don't have to!

@xXxoBIGBRADoxXx 5 лет назад

Just ate ribs. Get outta my head guga

@SousVideEverything 5 лет назад

oh boy... I read minds now.... 😂😂😂

@jonathanstarke1588 5 лет назад

Same here! I smoked two racks yesterday! They looked great but were over cooked. 😢

@jonathanstarke1588 5 лет назад

Sous Vide Everything , Guga what internal temperature do you cook your ribs to?

@demetriusholmes6034 5 лет назад

Great video as always long time fan I follow you to a T with sous vide however I’m a great pit master I have done brisket sous vide many time I’d love to see your take on it I will say for my and my experience before and after is not cut and dry it’s a balancing act. For me I’ve smoked for 3 hours sous vide up until the stall which is about 155-160 then back on smoker unwrap until 190 to try and maintain the bark it will be interesting to see you the sous vide king do this I’m sure I’ll add a new technique to my arsenal from you

@barbell_barriente 5 лет назад

I’m sittin here on my break waitin for your notification ! AND it just happened to be a video I been waiting for , for a longggggg time Keep it up brotha ! Also wanna ask , is there a PO Box or something we could send you stuff too ? I have some local made bbq sauce I want y’all to try next time you make ribs !

@SousVideEverything 5 лет назад

Nice, Glad you like it. yes here is the PO Box P.O. Box 960808 Miami FL 33296

@WilliamWilson_org 5 лет назад

Smoke before, gives the smoke flavor 14 hours to mellow out. Smoke after has a fresh smokiness to it. More intense smoke flavor because it hasn't had time to mellow. Kind of like a good tequila! A blanco is young and intense, where a reposado is more mellow... and then there's the Anejo, which I would have to imagine equates to ribs that were smoked throughout their entire cook. Also, you made a very good point about the temperature. That is also a variable that plays into the outcome. Y'all are my entertainment all-stars. Thank you for everything!

@bollyking 5 лет назад

To make it more fair, you should cook the ribs separately so they cook for exactly for the same amount of time. When you seasoned them both, one went in the smoker for 2 hours, the other one was waiting for 2 hours. You should start the second one at the same time in Sous Vide. so while the first one is smoking the second one is 2 hours ahead. At this point you introduce the first one to the Sous Vide and let them both cook for 12 hours. Now the first rib has 12 hours in Sous Vide and the second one has 14 hours in the Sous Vide. Now you pickup the second one out and get it to the smoker while the first one continues for another 2 hours to get the 14 hours of Sous Vide. So that way it is an even time for both. Makes it a fair comparison and the temperature difference wont be much and they would be more or less at same temperatures when they get to the searing and saucing station.

@jeremyhankiewicz7324 Год назад

Absolutely do it, but put both in the fridge so the temp is the same.

@MW-ou5yt 5 лет назад

I thought near wouldn't accept smoke unless cold? According to Meathead the science says you should completely cool the meat after you sous vide. He recommends an ice bath then refrigerate for 30-60 min then smoke the meat. So Guga you just confused me????? Then again ribs, I would still 3-2-1 them quicker and always great results. However brisket that will be the true test.

@paul4pres08 5 лет назад

Malcolm White I was wondering if anyone would mention this. It’s what I came to say too. The colder meat would’ve accepted more smoke and the hotter was above the 145° top end.

@MW-ou5yt 5 лет назад

@@paul4pres08 I know right! We are just going to have to wait on the brisket test. Ribs can go either way there's not much meat and they are always a shorter cook. However traditional brisket is 4-5 hours smoke then wrap in pink butcher to get through the stall and keep the color just right (up to 14 hours). I still believe the colder meat will take the smoke better than the straight from sous vide.

@salv.6948 5 лет назад

@SVE - Love your channel as I have just recently started Sous Vide!! Can you please do a video with BEEF PLATE RIBS, aka Dino Beef Ribs???

@ShamirMassih 5 лет назад

Hey Guga! Regards from Dominican Republic! I started following your channel recently and I've seen almost all the videos! Sometimes I see you eating a picaña while I give a bite to a fried chicken and I think I'm eating picaña hahaha. I hope one day I go to Miami to participate in one of your videos just to try the picaña.

@randomactsofcooking 5 лет назад

I'm not sure what you see as a smoke ring is actually smoke ring. The seasonings used had a reddish brown color that gets imparted into the meat surface during sous vide. However, I'd eat lotsa these ribs from number A or number B. Thanks guys. I'll be watching for the brisket experiment. Thanks.

@Angela091163 5 лет назад

Very surprising results! There is a third option that needs to be tested: a rack of ribs smoked solely on the smoker with no sous vide. Compare all three. . . I predict the one smoked 100% in the smoker will be the smallest of all three, AND have the most flavor. Oh, and don't stop at brisket! Do beef ribs, turkey legs🍗, pork shoulder, and what Ive seen no one do yet: pork belly!! My father and all my brothers could put smoke rings around you guys. . . Just sayin'!

@someretard2392 5 лет назад

Angela Perry the advantage I find with sous vide Over a smiler is I don’t have to tend to it during the smoke no need to spray it or transfer it to paper or foil. I would take your challenge against my sous vide brisket 😎

@antoinechairs708 5 лет назад

You should try different types of ready made steak seasonings

@stropheum 5 лет назад

This is one of the few applications where I think sous vide is kind of a waste of time and effort 1) Smoking on indirect heat is already a set-it-and-forget-it style of cooking 2) Smoking on indirect heat is already a temp controlled style of cooking 3) Smoking on indirect heat means longer exposure to smoke, which means deeper penetration and more smoke flavor 4) The reason smoke before sous vide was less flavorful was because the juices soaked some up and ran off. In a grill, those juices get evaporated and contribute to the smoke flavor by reintroducing that kinda of burnt fat richness back into the ribs 5) With smoking, you're able to paint on multiple layers of bbq sauce and develop a nice thick crust of sauce that adds a nice chewy, super caramelized richness to the rib That's just my opinion though. I love sous vide in *most* applications. I would be curious to see a fully-smoked rib vs a sous vide rib

@anthonyantoine9232 5 лет назад

Try leaving the membrane on vs taking it off. In my experience leaving the membrane on while cooking helps keep the meat more juicy.

@ucdbnxt7318 5 лет назад

I did 3 racks smoke/SV and 3 SV/smoke. Smoke 150/3.5 and SV 150/18. Smoke/SV yielded just under 2 cups purge total. SV/smoke was 4 cups!!! They were drier and not worth any addition to the flavor. I will stick with smoke/SV. The other option is smoke/SV/smoke..............

@6spdkeg 5 лет назад

Thank you for this. I've been wanting to know how I can do a very precise but quicker smoke rib recipe.

@Abken. 5 лет назад

Number B is always the best! If you ever cook a lion steak, it should be number B.

@Amocoru 5 лет назад

I can't say enough how much I appreciate that you always link to EVERYTHING. It's been a godsend for me. I've found everything I wanted to buy without having to do any extra leg work. THANK YOU!!!!

@1redisthecolor 5 лет назад

Guga, what if you smoke it before and after Sous Vide? 🤔😍

@anthonycamacho7542 5 лет назад

Hey this guy sounds just like Guga Foods

@damonlewis1620 2 месяца назад

Maybe the difference is the type of rbs. Because on St. Louis style pork ribs I smoke at 250 for 3 hours then sous vide at 185f for 4 hours and there really good. No need for 18 hour sous vide. Baby backs are a little thicker maybe that’s why you sous vide for so long?

@zhdfzfjvzrtuztuzt 5 лет назад

Ive been waiting for someone to do an experiment like this for a while. Great job guys! Would have also put my money on the smoked before ribs. But now I know better. Cant wait for the brisket video...

@timothypiantedosi5009 5 лет назад

This may be a lot of work and time consuming, but a twist on the before and after theory... SMOKE BEFORE: 1.5 hours to fully add the smoke flavor into the meat. SMOKE AFTER: 1 hour to set barbecue sauce and increase tenderness. * No charring.

@Saoud84 5 лет назад

And... just for the troll 🤣🤗😘... When is A or B a number? 🙈 and oohyeah!!!! IM IN FOR THE BRISKET 😍😍😍

@sil3ntlexx 5 лет назад

Guga please try the meat from a Txogitxu cow! A TXULETÓN TXOGITXU is one of the best Steaks of the World.

@ucdbnxt7318 4 года назад

I did 3 racks each way... pre smoke yields 2 cups purge... post smoke 4 cups purge. The flavor gain isn't worth the moisture loss...

@keithhastie6595 5 лет назад

Ha ha "number B, number B"...... Was waiting for someone to correct to letter B. Great x- periment guys. I've only ever smoked before Sous vide and always love the result. Now I won't bother trialling the other way. Awesome channell_ converted Townsville Australia

@deemo8578 5 лет назад

yo bruv i dont wanna see anything i wanna FEEL IT!, I WANNA TASTE IT!. side note - i also think you guys are all spoiled by an amazing chief, just saying!!!

@darrencorder3671 5 лет назад

One more add on. To get DEEP smoke, and even more fall off the bone, ice shock the SV bag, and then fridge overnight. then smoke the next day, it will take it to a whole new level. In this order: SV/ICE/FRIDGE/SMOKE.

@paultribbett7765 5 лет назад

start smoking 'a' ribs for 2 hours and 'b' ribs in the SV at the same time ,, then add 'a' ribs ,after smoking time , to the SV... now after SV time.[14 hrs. ???] ,for ribs 'b' put them in the smoker for 2 hrs. leaving rib 'a' in the SV for the remaining 2 hours they are both done at the same time . GREAT SHOW GREAT TEAM

@johnt5845 5 лет назад

I would love to see a brisket challenge on whether to smoke first or after sous vide. This is my first comment and you guys are the first Chanel that I subscribed too. I also want to thank you for teaching me how to sous vide. I've been watching for over 2 years. Some of the other Chanel's I like are T-Roy Cooks, Baby Back Maniac, Mike Chen-Strictly Dumplings and of course just recently Salty Tales. Today I'm doing brisket, pork ribs, beef ribs, pork loin and chicken. Heading to Booth Bay Harbor Maine and I'm bringing a lot of smoked/Sous Vide meats to my friend Sprague's Lobster. Love your Chanel and thank you so much for all I've learned.

@bennattj 5 лет назад

I have to say, I'm surprised, but then maybe not...I would have thought smoking first would have imparted more smoke flavor. But then again, sous vide raw, I would think, would impart more of the seasoning's flavor.

@tom2207 5 лет назад

I SV first, 24hrs @ 150 then Smoke 3 hours @150 (3 hours to get a good Bark on them). I've cooked dozens of racks (sometimes give them to friends). It is repeatable, consistent, and absolutely the best I've ever had!

@426superbee4 5 лет назад

Makes no difference Smoke is smoke i give credit when credit is do >>THAT AWESOME AMAZING i also tell it like it is I WANT SOME OF THAT with PEA SALAD > you said KROGERS RUB RITE? he hee why not? its your money lmao

@bobbyherdman243 Год назад

This is strange. Supposedly meat doesn’t take in any smoke after 140F. I guess that’s not true. Maybe the moisture from SV made it accept smoke. Meat science! I love it!!

@pompeyexileuk205 5 лет назад

Hi Guga from North Yorkshire UK. Because of this fantastic channel I am about to buy a sous vide and a flame thrower...Hah!. However, I already own a Pit Barrel Cooker (Christmaas present from my lovely Caroline) and wondered if this would work doing the smoking on that. I know the Pit Barrel cooks hot and fast compared to regular smokers, so how would I know when to take them off the Pit Barrel? Your expert advise would be appreciated, as I wouldn't want them to turn out dry.

@Ff2356 5 лет назад

In case anyone is wondering Guga used Hickory. I found in the comments below! LET’S DO IT!!!

@ABetterWeapon 5 лет назад

Packer cut brisket. Do it Guga. DO IT! Make sure to cut it the right way. On, another note, I'd like to suggest you try an Alabama White Barbecue sauce. It's fantastic. Pork and Chicken both love it as a marinade and a sauce. Come over anytime you like, and we'll cook for each other. Don't forget Maumau, Ninja can come too... I guess.

@ImNotOhKae 5 лет назад

Guys... I love you so much and this channel... But A&B are not numbers ;)! But I will always put up with that for the great videos... Keep it guys!!!!

@wrthrash 5 лет назад

Excellent test guys, I will try smoking after Sous Vide with my pastrami-brisket the next time. I brine the brisket for 3 weeks, then smoke it at 225° for four hours, then sous vide for 8 hours, so I'll reverse that next time. Mucho thanks!!!

@ucdbnxt7318 5 лет назад

Tried this. They are drier. Look at Guga's side by side. The post smoked rack is 75% of the other size-wise. Ninja said they aren't as tender . THO they all thought the post smoke had more flavor, I'll stick with pre smoke as I feel it seals the meat prior to SV. PRE smoked is way more juicy........

@brianbowman5402 4 года назад

Can't find the Brisket Smoked BEFORE or AFTER Sous Vide vid....

@luchosierpes 5 лет назад

Fantástico video. Of course I´ll try it whith cochino ibérico. Ribs are a Vice, you cant stop eating them... two for my wife... and the rest 4ME

@cocodojo 5 лет назад

For Super Bowl, it'd be amazing if we had, Numbers A through to Number MauMau (so he won't feel left out), and then we get the "Ninja Special". Which will be the winner?

@DougHNuts-ee3vn 5 лет назад

I just did a 155F sous vide beef brisket for 36hrs and smoked on one of those tiny portable grills on the upper rack that's hinged to the lid. (1/3rd of the brisket). Took it off when internal temp hit 110 (it sat in the fridge vacuum packed overnight after the sous vide) and it had a good smoke ring and delicious intense smoke flavor like a Texas BBQ. I think would like to try to get it more rare next time. What time and temp would yield a very nice pink color?

@DDRjugend 5 лет назад

Hej Guys, first i Love your Channel. I maybe have a little tip for you. Here in Germany we have a special toy for sous vide, its called "the Beefer. Maybe you can check one of this things i one of your videos. So thanks for all your test. I´m loving it. Greetings from Germany.

@saminazmy9638 5 лет назад

Do an everything steak... Dry-aged Wagyu and incorporate the winner of each experiment you did e.g. the method of searing, method of tenderising, which herbs/spices work best, which way to smoke tastes best, the best cut of meat (picanha) etc... try to include as many as you can.

@juan_mh24 5 лет назад

hello guga, like a lot your Sous Vide channel...but i would like to watch more different parts to see how do they got cook on the Sous Vide, like Beef Tongue, Beef intestines, Liver, Beef/Pork head, things like those...to see if sois vide Everything is really Everything hahaha regards

@yamalon9106 5 лет назад

Guga I need YOUR HELP!!! why do you cut picanha with the grains? Tried it myself and it was tough.

@eyetek2020 2 года назад

I just did my own experiment with pork butt. Smoked 3 he then SV at 165 for 18hr then smoked again for 3 hr to create the perfect bark. The only way in my opinion.

@cutabove9046 5 лет назад

The smoke ring is deeper when you smoke first. Why? Because penetration of the ring stops at a meat internal temperature of 140 degrees. I like to smoke for three hours with the smoker set as low as I can and that's usually around 165/175 on my Weber 22 inch. Now, the smoke flavor continues for as long as you're burning wood, but the smoke ring won't run deeper. That's why you can oversmoke meat and have it taste bitter when you leave it too long in the smoker when burning wood without wraping. I like the 3, 2, 1 method for ribs. I tenderize the ribs for two hours in the oven with foil at 225. Then they come out of the oven, get sauced and firmed up back on the Weber.

@jackditlove9601 4 года назад

Just tried my new Sous Vide. On a Center Cut Elk Backstrap. No fat on this meat. Minimum seasoning. Been eating game for many years. This was the best. Time was four hours at 129 degrees. Juicy and perfectly cooked. Seared after Sous Vide. Can you show some recipes for more game?

@vegasrenie 5 лет назад

Why are you even asking us? Of COURSE we want to see the difference! I have been smoking brisket for years, while Sous Vide is pretty new in that I’ve only been doing that a couple years. I’d like to see how it turns out for you guys before I plunge in and try it myself. DO IT!

@chuextreme 5 лет назад

It can still add the smoke ring because the smoke ring doesn’t lock in until the proteins get to 170F. So since you Sous vide at 155, you can still develop the smoke ring.

@Ricardo8388 5 лет назад

I just realised guga almost got 400 k subs... It feels like yesterday when it was only 25 k .. I guess those Wagyu videos really give this channel a lot of attention.. well good for you guga! But we need more experiments like this.. ive seen to much A5 wagyu in the past months.

@DaddoesDestiny 4 месяца назад

In theory you would think smoking it first would then sous vide with all that smoke flavor trapped in the bag would be the better flavor. Curious 🙃

@dukedalington 4 года назад

"Number B" LOL. I always leave this channel starving.

@warkentien2 5 лет назад

I have watched and liked over 100 videos between this channel and Guga Foods. I keep watching these videos hoping that I'll somehow taste the food. 100 videos later... and I have not tasted anything. I have however cooked much better steaks at home by osmosis.

@FrankDOTtv 5 лет назад

Had to stop video for a moment. You need to disclaimer that 140F is the minimum you should cook a meat because below that, bacteria can proliferate. Thats why thats the lowest your smoker will go. But if your smoker has any cold spots, you could get sick. 160F is the minimum recommended just in case. Bbq is not sealed and isolated from elements like sous vide.

@rergang3 5 лет назад

Thank you for NOT cooking it to fall off the bone. Idk why that's accepted norm. Fall off the bone ribs are overcooked. Gotta have a little pull to it. Looks so good

@mkllove 5 лет назад

I think Ninjas comment about the bark was also correct, its not just visually different, one has bark and the other not so much.. smoking before might be less flavorful because of the juices left in the bag, maybe try to mix the bbq sauce with those juices and reapply in the last searing stage to recover what was lost ? Please try these types of experiments with brisket, and boston butt, etc...