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Sous Vide Montreal Smoked meat... OH NO - Page 2
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Thread: Sous Vide Montreal Smoked meat... OH NO

  1. #11
    Senior Member
    Join Date
    Jan 2012
    Location
    Louisville, KY
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    GOD SENT THE DROUGHT TO PUNISH US FOR SOUS-VIDE SACRiLEDGE!! PRAISE HICKORY!! HALLELUJAH, LOW AND SLOW!!!!!
    The Lord giveth, and the Lord taketh away. Not looking forward to a pork shortage!

    Unfortunately, I believe it will get a lot worse as fuel and feed prices continue to rise. There have been recent anomalies in the corn market that have yet to completely unfold. Food prices in general are going to rise.

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  2. #12
    Senior Member Carl's Avatar
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    Aug 2012
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    Eugene, OR
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    At 147 for 24 hours, it sounds like he did cook it low and slow, lower and slower than almost anyone using the pit method.

    (said the Devil's Advocate)

    Maybe if he put the bag into a pan of water and then put the pan in the smoker set to 180F? At least then it'd be in the "correct device."

    To me it looks great!
    BBQ Heretic

  3. #13
    Senior Member
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    Jan 2012
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    Louisville, KY
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    Set the pan of water NEXT to the brisket where it can produce steam, and you will be happier with the results. Also, IMHO 6-8 hours at 180 (after the stall) is plenty for a brisket; it's not like you have collagen to extract from the bones. Mr. Bucho, it IS a nice-looking brisket, if you can get past the whole eternal lake of fire thing.

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  4. #14
    Senior Member
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    Sep 2012
    Location
    Seattle, WA USA
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    242
    Yum! That meat looks fantastic.

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