BRISKET! Sous vide Rest | Chuds bbq

Подписаться 372 тыс.

Просмотров 269 тыс.

50% 1

Head over to GETQUIP.COM/CHUDSBBQ for your quip electric toothbrush with your first refill free!
Please like and Subscribe
Patreon.com/chudsbbq
Chudsbbq.com
Insta: chudsbbq
Things I use
►Vacuum Sealer
amzn.to/3dWCss4
►Fogo Charcoal
www.fogocharcoal.com/?ref=iog...
►Thermometer
www.thermoworks.com?tw=4724
►Wagyu Tallow
amzn.to/3laAWak
►Flame Thrower
amzn.to/2VQKwVR
►Drone
amzn.to/2V7VIwK
►Injector
amzn.to/34wtJIr
►Meat Slicer
amzn.to/3fAj0mQ
►High Temp Cheese
amzn.to/37W8MsR
►Fryer
amzn.to/3aOYISS
►Vegi Grill Pan
amzn.to/3cSRVub
►Vitamix Blender
amzn.to/2JAnRY7
►Black Pepper
amzn.to/37MZhuJ
►Beef Tallow
amzn.to/3jKjyq9
►Pink Salt
amzn.to/2MYdPxY
►Mixer
amzn.to/2IrAFir
►Chef Knife
amzn.to/2H5azRt
►Sausage Stuffer
amzn.to/3g7sJOK
►Hog Casings
amzn.to/2Ccn4Ze
►Meat Grinder
Cabelas 1/2hp
►Food Processor
amzn.to/389w3Go
►Fire Blower
amzn.to/2YFG4Z4
►Knife
amzn.to/3ljFW9M
►Slicing knife
amzn.to/2ycXzoW
►Boning Knife
amzn.to/2zRXeZu
►Sodium Citrate
amzn.to/3f3Zqw1
►Sheep casings
amzn.to/323XOgX
►Cimeter Knife
amzn.to/2N7ZSgJ
►Scale
amzn.to/3fw3Uf0
►Rub Tub
amzn.to/37KVMom
►Burger Press
amzn.to/2Y8B2m0
►Knife roll
amzn.to/2ZfcJ8n
►Butcher paper
amzn.to/2X7D6KK
►Paper stand
amzn.to/2WKxl6S
►Cutting Board
amzn.to/3cJTdEW
►Blowtorch
amzn.to/2W25lLk
►Chef Knife
amzn.to/2xfq9pc
►Bone Saw
amzn.to/2YbOqYf
►Welder
amzn.to/2Rwbyg9
►Angle grinder
amzn.to/2V3pq3L
►Grinder Blades
amzn.to/2JWEx8x
►Chop Saw
amzn.to/3nMxF0Q
►Pipe Level
amzn.to/3cdNqGL
►Camera
amzn.to/2yKrNzs
►Lens
amzn.to/3c8wj9p
►Light
amzn.to/2RtAGnH

Опубликовано:

13 дек 2021

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 573

@SousVideEverything 2 года назад

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

@DanielPerez-uk4xy 2 года назад

That’s will be GREAT!

@CoolJay77 2 года назад

OFC with Brad, Guga and several others blind tasting.

@ChudsBbq 2 года назад

Lets do et!! Maybe Sous Vide Angel too 🤣

@emmgeevideo 2 года назад

I can hardly wait!

@CoolJay77 2 года назад

@@emmgeevideo Indeed, Sous Vide Angel will go viral 😁

@kacperkosowski9506 9 месяцев назад

This is my second sous vide cooker ru-vid.comUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I don’t know why you would cook meat any other way. This model is more compact and quieter than our older version that this one is replacing. We have done creme brûlée, cookie dough and tons of meat. They all come out perfect every time. I recommend this to EVERYONE. The app is great and easy to use. It stays at a consistent temperature. This model is extremely quiet. I just love it. We also have the anovo sous vide cooker 16L box thing and this fits inside that which is great because I can store them together. I just love that I can set this and walk away to deal with the rest of dinner.

@ExsulAmericanus Год назад

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.

@bdr5150 Год назад

I have a question for you. Do you feel the sous vide rest, messes with the bark at all? Or softens it up?

@1230mkelly Год назад

12 hours at what temperature 🌡️ in the smoker?

@guitarwilly81 11 месяцев назад

What temp did you pull off the smoker? Did you let cool before vac sealing?

@CoolJay77 11 месяцев назад

@@bdr5150 It does soften up the bark. If your kitchen oven has a top broiler, just before serving, move the brisket around 6 to 8 inches under the flame for around 5 minutes. Keep an eye on it so you don't burn the black pepper.

@fernandoaraiza2138 10 месяцев назад

Do you need a special bag. I'm worried my sealer isn't wide enough.

@mattmcbryde 2 года назад

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

@matthasaname 10 месяцев назад

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.

@SanjivMore 3 дня назад

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...

@sw01ller 7 часов назад

Really? This confirms the rest is king

@alanreynoldson3913 Год назад

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.

@jamesmorgan1327 2 года назад

My favourite part of every brisket video is ChudTrim Bingo: - "Deckle fat wants to peel right off" - "Aerodynamic so it doesn't burn up" - Burger/Sausage/Tallow reference - Chud scrape - "No need for slather" - "You don't have to worry about over-salting" - "Don't forget the sides"/"Rookie Move" Reckon I could Chud Trim a brisket with my eyes closed at this point. Even though I've never held a brisket in my life.

@caracarametal 2 года назад

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!

@ChuckRiley 2 года назад

The sous vide rest is genius. Thanks for sharing.

@brewster84067 7 месяцев назад

BAM! I've been on the fence about a sous vide and this just pushed me over the top. Great way to manage the time between wrapping up a cook and when you're serving it up to the family. Looks awesome - can't wait to try this method!

@wesmccarley9845 2 года назад

Great video! Thanks for posting! Love all that you do!

@francissilva9822 2 года назад

The Rest is the most underrated part of a brisket cook. 1000000% do a rest Test!! 12-15 hours vs 24 or 36. This way you're testing longer rest versus industry standard!! As for the oven, i found out that some new model ovens can offset the temperature. Mine can do + or - 20 degrees. So when I do -20 degrees, 170 (my lowest temp oven will allow) would actually be 150. Had my meater pro also test ambient temperature and it did well with keeping the ambient at about 150-160 for 12 hours.

@duckamoo 9 месяцев назад

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.

@icreatedthistx 2 года назад

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.

@HB238 2 года назад

I feel like we need a multiplication like table for temp and times lol

@glennmcdonald4557 2 года назад

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

@k20fa5 2 года назад

Looks great! Your oven rest has changed my brisket game 1000%. Now I need a sous vide machine :D

@adamjrichard 2 года назад

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!

@worldbfree4u 2 года назад

Excellent video and unique cooking method adding the Sous Vide process. I'm going to try this method next time I cook a brisket.

@FireandFroth 2 года назад

Looks awesome. I can't wait to give it a try!

@Averagejoethings 2 года назад

Yep, I’m doing this one. Great video.

@surewin1773 2 года назад

Oh man that looks amazing- definitely going to try sous vide for the heated rest!

@MisplacedAmerican Год назад

Doing your beef cheek method tomorrow (finished sous vide) and ran across this gem of a video today - oh man, that brisket FULLY explains why the time investment is worth it. Fire, meat and friends (and the occasional invading boot snake). Thanks Bradley, even the year old video's are still stellar!!!

@ryunosukefuriya3748 Год назад

My sous vide setup arrives on Saturday! Definitely gonna give brisket a go!! Glad I watched this video, great content!! 🔥

@marksmith534 2 года назад

Superb video thanks Chud from a UK bbqer. Smoking a huge brisket for Christmas Day and was scratching my head how to not have to cook all night Christmas Eve. I have a sous vide machine and this is the answer to my prayers, especially as it's absolutely freezing overnight this time of year. Wonderful!

@reallybadaim118 2 года назад

Very nice job. I've thought about trying that. Now I will.

@jeremyrfk Год назад

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.

@hattrickvic Год назад

Hey I'm curious. Did you Vacuum sealer or zip lock? Did you do foil boats? Do you remember what temp you pulled. Would love to hear your process

@jeremyrfk Год назад

@@hattrickvic I use vac seal bags for anything over 135. I don’t really pay too much attention on my temp for when to pull. I smoked unwrapped for about 10 hours until I got a good bark. Then I wrapped in butcher paper and poured a good amount of beef tallow I’d rendered from the trim in with it. Cooked for an additional 2 hours until when I probed the brisket it felt like butter. Then I pulled the brisket and set it on my kitchen counter to cool down to around 160 before vac sealing and putting in my water bath. I watched mad scientists video on when to wrap and go kinda based on what he says too. Checking to see if fat is rendered by poking my finger into it until it feels like jello.

@MsBrett99 2 года назад

Looks great. Will be giving this a go. Thank you

@paula.2422 2 года назад

I love that!!! To make a brisket a day early and leave it in the sous vide until everything is ready...Brilliant!👍❤

@fromobile1 2 года назад

Love the rest time experiment idea

@user-vc1nf3qz1z 6 месяцев назад

Brad, love to watch your videos!!! Keep up the great work. I think I’ve seen almost all of them

@arwilki 2 года назад

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.

@SmokinJoesPitBBQ 2 года назад

Save me a slice!🤘

@wacocaine1 2 года назад

Are you gonna steal this idea to? You drop when he drop and the knife intro

@FreshfrogmarketingUk 2 года назад

Hey Joe, good to see ya here.

@SmokinJoesPitBBQ 2 года назад

@@FreshfrogmarketingUk 🤘

@TRIPLEBsBBQ 2 года назад

Awesome vid. I was thinking about doing this myself

@bradleyputnam2014 2 года назад

Chud I really liked this video and really glad you did it. What I want to see in these types of videos is you comparing it to your standard brisket, whatever that may be such as tallow and the boat. Not necessarily cook both just whenever you're reviewing the tested brisket mention the differences and whether you like it more or less. Unfortunately meat prices are just too high for me to do all the experiments I want too. Keep up the good work and merry Christmas!!!

@mshafer2006 2 года назад

Seen many ideas on brisket including smoking then finishing it sous vide but not resting it that way. Definitely need to try it out. Thank you for the idea. Looks awesome.

@tedfinkenauer42 Год назад

Awesome. Going to give this a try.

@courtneyscause9923 2 года назад

I tried this over the weekend with terrific success. Highly recommmend this method and will be my go to method for brisket smoking (and maybe beef ribs and chuck too)

@freerangeted2515 2 года назад

Nice! I have been doing the sous vide re-heat for a while now with catering and it works so well! I was all set to do this exact hold this past weekend but was offered an electric Cambro for the rest so I went that route. Glad to see you did it. Now I can feel confident in doing this next time!!! 👊🏼

@ericdyke4103 2 года назад

Have you ever rested 24 hours? Would be nice to cook one day, rest 18-24 hours for dinner next day. Avoid having to wake up in the middle of the night!

@Jason-ru1vy Год назад

Since this video came out I now sous vide (rest) everything. Brisket, pastrami even trying it on pork butt this weekend 🐖

@emmgeevideo 2 года назад

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!

@Duschbag 2 года назад

Speaking of Guga... I remember screaming in HORROR when he said he was going to Sous Vide a Steak FOR A MONTH...! 😳 Can you spell food poisoning..? 🤢

@emmgeevideo 2 года назад

@@Duschbag I hate to say it, but he’s doing that (IMHO of course) because he’s running out of ideas. I think that’s a risk that all “category” RU-vid food channels face. I see it all the time with BBQ channels. “Chef” Tom did an onion soup recipe today. Not exactly BBQ fare, but I think he’s running out of ideas too. We probably have too many brisket recipes on RU-vid at this point, but the current one is truly useful. IMHO of course.

@KeithJDavies 2 года назад

@@Duschbag He did sous vide for a month, and they did finish it, but they did not eat it. "It feels incredibly tender, but it smells like death. We only finished it because we said we would, DO NOT EAT THIS". As I recall they basically held it at danger temps for thirty days. I have no idea what else they might have expected.

@Sudzlada 2 года назад

@@emmgeevideo I made a French onion soup following Pressure Luck, but smoked the onions on my pellet smoker first. Served it as my jous for French Dips that I smoked and sous vide eye of round for. Lots of little details made for an amazing meal :)

@emmgeevideo 2 года назад

@@Sudzlada Pressure Luck! Old Home Week! A few years back I discovered RU-vid cooking channels. I’ve always been a gadget freak and loved getting new gadgets and playing with them. I got a pressure cooker because I thought it would help save time cooking and I could more easily make a batch of something and have leftovers. I stumbled on Pressure Luck and loved the recipes and the quirkiness of the host. I have had many gadget and cuisine adventures since, including my Guga phase. There are some great channels in RU-vid-Land and great hosts like Bradley.

@MultiHippie13 2 года назад

I'll watch brisket experiments all day

@staceywheeler2980 4 месяца назад

Awesome video! Fearless on the trimming. Good info and watchabley goofy.

@akquicksilver 2 года назад

May I suggest wrapping it tightly in cling wrap before you bag it? Holds the juice in and keeps the vac bag clean when you stick the meat in as well as containing the juice to prevent sealing issues.

@jamesrundall8654 Год назад

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.

@adamellistutorials 29 дней назад

How did you test it?

@modgrip805 11 месяцев назад

This is how I'm doing all my briskets from now on.

@jmoney560 2 года назад

Can’t wait for this challenge!!! 🔥

@SteveRix420 Год назад

I'm definitely going to have to try this in the next couple of weeks!! Just got a new pit, need to dial in my temps!!

@mattokeefe691 2 года назад

Nice cook. Going to try that

@MrWhangdoodles 6 месяцев назад

I have a BMS8 Wagyu brisket in my freezer rn. Can't wait to use it. I have an immersion circulator, and a friend of mine has ordered a smoker. I'm really excited to try your method.

@RaleighSmoke 2 года назад

Pretty impressive. Well done. I’d love to see a 48 hr rest. 🍻

@bernardsbbq 2 года назад

Great idea and the brisket is lookin goooood! I love Guga's channels, hope he accepts the challenge. AND I want that L&L knife!

@davidfernandez3554 2 года назад

Yes to the confit brisket and 24/48h rest. Always good to try new things, never know what will blow your socks off

@elconquistadorII 5 месяцев назад

I like the idea of this so I do not have to worry about timing before a party. I am going to try this. Love your content!

@rowlandyee5190 2 года назад

Very nice I’ll try it. Good job. And I like that you are calling out Guga.

@draskuul 2 года назад

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!

@shanely7317 2 года назад

Haha I know right, I feel the same way!

@mrks790 2 года назад

My god it looks soooo good!!!!

@daviddrewporter 9 месяцев назад

Okay, I need to do this. Awesome video brother…

@schramja 2 года назад

Interested to try this method. And definitely want to see you do a video series of testing various resting period durations in controlled temperature environments (oven, etc)! I’ve used my Masterbuilt electric smoker as a place to rest my briskets after cooking and have tried it up to 20 hours with decent results. Wondering if there’s a true “sweet spot” rest length that makes a difference.

@andrewlangelaar 2 года назад

yes to confit and yes to max rest videos. Love it!

@danashay 2 года назад

Love the hat! Smoke, THEN sous vide. And here I was wondering about that for a brisket! Fantastic show, don't ever change, please carry on!

@timtyndall4025 2 года назад

I’ve always wondered about liquids in a vacuum. What if you flash chilled the drippings/tallow/any fatty liquid to solidify it or froze non-fatty liquids, THEN vacuum sealed it? Once running in the water bath, it should equalize in temp and once opened, the meat should suck in the juices. Just a thought as I haven’t tried it yet.

@CoolJay77 2 года назад

This is a solid WINNER. The brisket looks phenomenal. I will definitely adopt this method during my next cook, specially that I don't possess a commercial type food warmer. Using blankets in a cooler is messy, and the temperature may drop too low on long holds. I might crust the bark in the oven broiler or better yet over a charcoal grill for about 10 minutes per side in order to crisp the bark. After some 24 hours of cooking, another 15 to 20 minutes is not much of a pain to do.

@RRlocoENGR Год назад

I really want to try this method of resting, interested in a video experimenting with up to a 24 hour sous vide rest! Thanks, great videos!

@miltonjasso5843 2 года назад

TIME TO GET A SOUS VIDE MACHINE AND SEE , THANK YOU FOR YOUR TIME AND EFFORT SIR. !!

@granitegreg7883 13 дней назад

I’m planning to do this for my annual summer kickoff party this weekend so I don’t have to be up all night going into the party and can actually enjoy the day. I’m going to g Cook it Friday night and hold it until the cookout.

@jimmussler4010 10 месяцев назад

my next project, thank you. looks delish.....

@alexandermayer2026 Год назад

Finally! Thank you. This has always made the most sense to me. Sous vide is idiot proof. I was worried about the bark but guy showed it holds up. And the beefy taste you described is missing in more traditional methods. Great stuff

@djbone604 2 года назад

Hey Mr. Brad…big fan of your channel. I portion size my leftover brisket into freezer bags w/ a spoonful of tallow. Then all my frozen re-heats are done in the sous vide to avoid drying it out. But now I’m gonna try your amazing idea for overnight rests instead of my oven. I will miss the smell of brisket in the morning.

@leeraynieto4843 2 года назад

hands down the best!!

@rickf.9253 2 года назад

Textbook trim! Nice cook as always.

@stevendellacqua9256 2 года назад

Great looking brisket. Would love to see you do a prime rib.

@jaytonbennett9722 2 года назад

I would love to see how long the rest can go, great video and a great technique to loosen the schedule of the backyard pit master

@kirkchatwin6160 2 года назад

The best RU-vid channel going, hands down 👍👍

@glenberman873 2 года назад

Hi Chud. Love your videos and appreciate your talent. I always learn something. I have no room nor time for offset so I have a BGE and love it. I have been sous Viding briskets for years. I smoke it for 4 hours or so which is all it needs to impart the smoke / ring and then sous vide for 48 hrs. Comes out amazing. Thanks for doing this.

@WheretheJones Год назад

What temp do you pull it from the smoker to put it in the sous vide? What temp do you put the sous vide on?

@martyedson 2 года назад

That looks great. I would be interested to see how the beef tallow one would compare to this F.

@Xiomaro01 2 года назад

I love how pretty you trim up your briskets brother

@Joel1031 2 года назад

This looked great! I've tried SV brisket before (but doing it as my main cooking method since I don't have a smoker...yet) and it didn't turn out so well. This application of the SV sounds excellent, though.

@scotthepburn69 2 года назад

Just awesome mate

@dq586989 2 года назад

Great vid! You think in the future you could do a vid if there is any differences taste, burn etc between seasoned wood vs store bought kiln dried wood?

@325ctd 2 года назад

I have rested brisket for 22 hours in my warming oven at 160 and it was still perfect.

@epegr1075 2 года назад

Looking forward to seeing the 24 and 48 hour rest videos

@Aromaniak 2 года назад

Damn Bradley! I have never thought about resting it in my sous vide. Genius! I’ve cooked one sous vide, but resting , that sir, is a smooth move for sure. Looks so de-liss-ious! Thanks I’ll be doing this for sure.

@gregwilliams2066 Год назад

How was your sous vide brisket? Did you put any smoke on it?

@Aromaniak Год назад

@@gregwilliams2066 it was good, i followed the recipe by chefsteps. But smoking a brisket, and resting overnight sous vide was pretty spectacular!

@stevegriner4930 2 года назад

Well that's good to know I'll try it after Christmas

@billarnold6166 2 года назад

You read my mind. I was just thinking about this yesterday and boom here's Bradley with a video about it. Lol

@fredjones6975 2 года назад

definitely would be interested in the 'how long can you rest a brisket'' video...thanks for the great content. Also, best trim videos on the internet, thanks.

@lonnie152 2 года назад

you do this for us as you continue to kick ass.

@yannickbelleau-roy6340 2 года назад

This is so funny man, I did the exact same thing this weekend for a party. I have a kamado and it always comes out a bit dry at the bottom after resting in the oven. So I had the same mindset of just resting it sous vide for 24 hours, but I did inject it with smoked tallow. I was scared a little but it turns out perfect! Definitely not the last time I'm doing it!

@elijahfuller9693 2 года назад

I really liked this idea! I recently bought a smoker and sous vide and am trying to use both of them to make things easier to cook food at home (since I'm totally a noob at cooking). I was originally turned onto the idea after watching Guga. I think your brisket might end up winning unless he tweaks his method. If you made more sous vide bbq videos I will watch them.

@bostonceltics727 2 года назад

Wow this was a great experiment. Now I’m curious about pork shoulder and rib sou vide rest.

@KyleMillerEnterprise 2 года назад

I once held, wrapped in paper with tallow, in the oven at 150 for 72 hours because life happens, and it came out pretty solid, but a little dry. Would love to see what results you come up with.

@yegdigital5079 Год назад

48 hr brisket rest would be awesome!

@walkonking 2 года назад

Finally! Great video

@srbournival 2 года назад

Yes do a loooong rest video!!!

@JorgeValdesPhD Год назад

LOVE your channel and learned so much from watching your videos for hours. Chud, I just learned about the ANOVA oven and a friend tells me he does Sous vide without a bag in it, wonder if I could use it to rest the brisket for 12 hours without the bag or should I put it in the oven in a bag? Thanks again for all the amazing content

@timgregson5533 2 года назад

Yes! All the experiments! Every. Single. One.

@youdontknowjakbbq4658 2 года назад

Beautiful!!!

@Krieghandt 2 года назад

The main reason to vacuum seal is to make sure the bag sinks in the sous vide. So if you want to add juices, use a quality ziplock bag, and remove any air.