Bo Nash

Me and my primary taste tester

Howdy folks,

My name is Bo Nash and I started Sous Vide Techniques as a journal of my own journey into cooking under a vacuum and with immersion circulators. I’ll try to document, as best as I can, what I do, why I do it, and how it turns out.

What I am not:

  • I am not a chef.
  • I am not a restaurant professional.
  • I do not work in the food industry.
  • I am not a full time blogger.

What I am:

  • I am a guy who really likes to cook.

 

4 Comments

  1. Marcus
    August 3, 2017

    In response to one commenter, a “perfect” slice of brisket, like many things, is different for everyone. As a central-Texan native, I consider myself well versed in traditional Texas brisket. I personally am looking for brisket that falls apart a bit. If a slice of brisket just drapes over my fork, that is not my idea of perfect.

    That said, I will say that the pictures of your sous vide smoked brisket look pretty darn appetizing. I’m looking at getting a sous vide circulator soon, and smoked brisket is one of the first meats on my list to tackle with it. I’ve read a few places where they expressly recommend against smoking or cooking before the sous vide bath. Your method is the first I’ve seen that smokes/cooks before the immersion. Have you tried it both ways?

    Reply
    • bo.nash@gmail.com
      October 18, 2017

      Sorry for the slow reply. Somehow this comment got caught up in the moderation queue and I missed it.

      I’ve tried other things the other way around. I have not done the brisket by immersing before smoking.

      My primary reason has been scheduling/logistics. It’s a lot easier to tend to the fire the day before, and only have to mess with the broiler/torch right before serving. From a sheer convenience standpoint, it can’t be beat.

      If I were doing a lower-temperature bath, I would absolutely recommend against the cooking first. But at 180F and up for several hours I’m not worried about “undercooking” in the bag. (Plus I’m still cooking a little afterwards.)

      Reply
  2. Jim
    October 18, 2017

    Bo: Great article (Sous Vide Smoked Brisket). I know timing is not all that critical when using Sous Vide but I do have a small question about your timing.

    In Part 4 you state “Set for 185ºF / 85ºC, throw a lid on your container, and get some well-deserved sleep. — My total immersion time at this temperature was 14 hours. I think anytime after about 10 hours you’re going to get about the same result.”. If you add the 2 hours at 203F that gives you a total time of 16 hours

    In a reply to Craig on November 25, 2015 you state “Though I did 14 hours (12 hours at 85C and 2 hours at 95C) I don’t think I’d cut down the time very much more than to the 10 hour point.”

    So the question is, what is the timing you prefer: 14 hours total (12 hours @ 185F + 2 hours @ 203F) or 16 hours total (14 hours @ 185F + 2 hours @ 203F).

    With my limited experience with Sous Vide I don’t think it would make much if any difference, but experience may show timing is more critical than I would have thought.

    Thanks again for the excellent article.

    Jim

    Reply
    • bo.nash@gmail.com
      October 18, 2017

      Hi Jim,

      It’s been a while since I originally wrote the post, and I’ve done this treatment several times since then. I don’t think two hours difference either way at 185F made too much difference. A little longer meant a little softer… but not a lot. In my experience, I think the time at 203F has more impact on texture than a similar duration at 185F.

      Reply

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