Today i smoke a rack of beef short ribs or plate ribs for 4 hours then sous vide them for 13 hours after the smoke. Come see how it turns out!!!! Please like and subscribe for more videos like this Thank You
LOVE shorties. Will be ordering rib plates from SRF soon. I won't trim any fat really. I like to sear after SV... But really one of the BEST cuts of beef....
The general rule of smoking plus sous vide cooking is that you shouldn't let the internal temp while smoking to exceed what you would sous vide cook it at.
Great video. I’m thinking of trying something similar with a brisket flat since I keep drying it out the old fashioned way. How did the smoke flavor on these compare to the ones you smoked without using sous vide?
Ok... I liked your video, it was great... But... I think your temp was too low. 160...? I dunno. When I smoke mine I pull them off at 195, they tend to rise to 201 and then ready to cut "Like Butter" although yours looked great, and I love the mixture of Grill and Sous Vide (I have a Poly Science) , I think you should have cooked them at a higher temp so they would have slid off the bone tender. But excellent idea.
its all about time and temp it doesnt have to be 195 or 200 to get that feel with sous vide especially the method i used its still breaks down cause of time
@@kutzqbbq1804 Now I am not saying they weren't good... However, they DID NOT slide off the bone... You sawed those off. I use my Sous Vide a lot... So i know how it works... I just think yours should be at a higher temp... But my hat off to you. I am a fan.
Can you please tell us the name of the torch that you are using to sear the meat? Also, I have been cooking sous vide for several years but I have always seared/smoked the meat after the sous vide cook. Is there a benefit to smoking it first? Thanx!
Tom Korevec it’s called a Sears all. I tried something different to be honest. Because meat doesn’t take in smoke past a certain temperature I felt that smoking first was more beneficial. Thanks for watching
That looks amazing, I'm about to do a brisket I usually do it all in the smoker I was thinking about doing the hybrid sous-vide like you. Do you think you got better results with the hybrid,
Wow...Loved it...It's a lot of work but it looks amazing...I have a Sous Vide, but have not thought about using it after I smoke the meat...Great video! BTW, what part of New Jersey (What exit?)
Kutz Q BBQ I’m in South Florida but both of my brothers are in S Jersey, exit 2...All three of us have RecTecs, and one them after watching your review decided to upgrade to the BFG-2500. Have not tried beef ribs yet, that’s next on my list! Love my Ribs and Brisket... Excellent four cities video! 👍
