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Sous Vide Montreal Smoked meat... OH NO
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Thread: Sous Vide Montreal Smoked meat... OH NO

  1. #1
    Senior Member Mucho Bocho's Avatar
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    Sous Vide Montreal Smoked meat... OH NO

    I just wanted to post a few shots of some smoked meat I made recently. There was a post where traditional guys were ranting that using modernist cooking techniques is bad and not necessary. I think their half right but I like to try new things. Here is what i did:

    1. Pumped then vacumed tumbled (1 hr) a 2 month wet aged 18LB packer brisket in a low brine salinity and citric acid. Then separated the deckle from the flat. Trimming only a little of the fat-cap.
    2.) Sous Vide meat at 147 degrees for 24HRS. Chilled, removed from bad, seasoned with yellow mustard, ******** rub from ********'s, rubbed with confid garlic and 1/2 smoked paprika.
    2.) Put in electric smoker at 225 suing alder wood smoked until an internal temp of 140. continued to cook till internal was 190.

    3.) removed then let rest in a cooler until internal temp was 160.

    A little more work than dusting and kicking it on the smoker. Even though the bark looks hard, the whole brisket was actually very soft and more juicy than I've made yet. I'd say that it tasted just like ********.

    Not too shabby for a meager home cook huh?

    First shot is after Sous vide but before smoking






  2. #2
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    You've got to have one heck of a sous vide rig for a cut that big. Pics?

  3. #3
    Senior Member Mucho Bocho's Avatar
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    its just the Polyscience in 18 quart cambro with cut-out lid. I use the vacmaster VP 112 that has an internal 11X12" with a 12" sealer bar. Wonderful machine

  4. #4
    Senior Member Deckhand's Avatar
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    As usual. You are one of my home cook heros.

  5. #5
    Sounds great!

  6. #6
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    Looks amazing! I need to try that out.

  7. #7
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    No barbeque north of Philidelphia!

    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.

  8. #8
    much more awesomer
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    What are the censored words??? ********'s? Dunn's? Lester's? Abie's?

    ETA: Seriously? That's a banned word?
    Francesco
    Unskilled flunky

  9. #9
    Senior Member Mucho Bocho's Avatar
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    Samguy, I hear ya.

    M-O-N-T-R-E-A-L
    S-C-H-W-A-R-T-Z
    R-U-B

  10. #10
    Senior Member Mucho Bocho's Avatar
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    Hax, What do you think about the piece of meat. I know you find me cooking methods sacrilegious.

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