Where to buy a Searzall and culinary torch in calgary?

[ExtraSlow]

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bag. water. cook. finish.

like all sous vide?

Hah, not how do you do it, but how do you like it compared to other cooking methods.

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I still want to try to do it all on the smoker but that is a lot of effort and I am lazy.

It's not really. You can do it without foil on the smoker, just takes time. 180 for an hour then 275 until it hits your desired internal temp. I aim for about 208 internal, but I use two probes and play that by ear. Minimum of 30 minutes of the entire slab being over 200. That's my system.

[ercchry]

208F is way too high of an internal... trust me. I’m a professional



Also, only cold raw meat is going to absorb smoke. If you’re doing a hybrid of sous vide/bbq then you’re better off on the smoke for 1.5-2hrs and then in the bath, finish in oven to dry it back out.

Personally, I like to BBQ with Texas crutch, fully finish (pull when my highest prob is at 203), rest for 30-60min... leftovers in a food saver and reheat via sous vide for near fresh like results.

If I was going to do office brisket that’s how i’d do it. Full smoke at home, reheat in sous vide even from frozen if you do it the weekend before. No need for fire whatsoever

[The_Rural_Juror]

Great score. Y U No Get 10?

Pork belly still a much safer bet than trying to complicate things. Even the office vegans love it.

[ercchry]

^^scoring is from 2-9 for some reason

I personally think that judge was on crack... hands down the worst brisket I think I have ever cooked

[ExtraSlow]

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208F is way too high of an internal... trust me. I’m a professional

I have a theory about this, but it's a long discussion and too far off topic. Summary is that depending on What you are cooking on, what temp you are cooking at, what the weather is like, and a few other things 208 would be too high. For wintertime in my electric smoker and monitoring my temps with two probes every five minutes at the end, 208 works great.

[ercchry]

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I have a theory about this, but it's a long discussion and too far off topic. Summary is that depending on What you are cooking on, what temp you are cooking at, what the weather is like, and a few other things 208 would be too high. For wintertime in my electric smoker and monitoring my temps with two probes every five minutes at the end, 208 works great.

Alright, let’s hear it... over in the BBQ thread

[The_Rural_Juror]

Wtf guys. Don't thread jack the guy trying to burn his office down.

[killramos]

So dramatic lol