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Alpine ZeroPak


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Thread: Dinner thread?

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  1. #1
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    Quote Originally Posted by kiwi39 View Post
    Bought the brisket and got the butcher to vac pac it. Into the sousvide for 24 hours at 58 degrees

    Out of the vacuum pack, dry the meat (it smells terrible at this stage) and into the smoker

    Yes, the smoker is a flowerpot on two bricks with an old Weber on top. Simple and effective.
    I smoked it for 3 hours really slow.

    Then back into a vacuum bag and back into the sousvide for another 24 hours at 58 degrees. This infuses the smoky flavour into the meat.

    Should be super tender. Slice it super thin across the grain.

    I served it with a reduced beefstock and mustard sauce finished with cream.

    Kiwi


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    Diverse cooking to a Tee - good stuff - never seen the Sousvid method before
    We cooked Corned meat in Rotorua - or place had an old concrete double sink that was plumbed into mother-earth
    made great job on corned meats

  2. #2
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    Quote Originally Posted by kiwi39 View Post
    Bought the brisket and got the butcher to vac pac it. Into the sousvide for 24 hours at 58 degrees

    Out of the vacuum pack, dry the meat (it smells terrible at this stage) and into the smoker

    Yes, the smoker is a flowerpot on two bricks with an old Weber on top. Simple and effective.
    I smoked it for 3 hours really slow.

    Then back into a vacuum bag and back into the sousvide for another 24 hours at 58 degrees. This infuses the smoky flavour into the meat.

    Should be super tender. Slice it super thin across the grain.

    I served it with a reduced beefstock and mustard sauce finished with cream.

    Kiwi


    Sent from my iPhone using Tapatalk
    nice man i smoked a brisket a week ago and it was "too smokey"
    it was barely edible, ill stick to smoking pork and try this approach

  3. #3
    OCD Gravity Test Specialist kiwi39's Avatar
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    Quote Originally Posted by Bill999 View Post
    nice man i smoked a brisket a week ago and it was "too smokey"
    it was barely edible, ill stick to smoking pork and try this approach
    The key to success with my approach was that cooking the meat was done in the sousvide .. and the smoking was just a flavour add. If I'd smoked the meat to do the cooking as well, it would have taken and eternity , and as you said, been too smokey ..

  4. #4
    OCD Gravity Test Specialist kiwi39's Avatar
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    Yep - heat transfer works really well - just need to "finish" the meat with either caramelisation or smoking.

    I love trying different thing to see what works - and this really is very very low effort for a lot of return.

    Although it looks like it, this wasnt a corned brisket ...

  5. #5
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    Have been looking into the Sous Vide but the cost of the proper "cookers" puts me off a bit. Pretty sure I can Hori up the same thing at some point.

  6. #6
    OCD Gravity Test Specialist kiwi39's Avatar
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    Quote Originally Posted by Preacher View Post
    Have been looking into the Sous Vide but the cost of the proper "cookers" puts me off a bit. Pretty sure I can Hori up the same thing at some point.
    The one I got was around 240. You won’t regret it.


    Sent from my iPad using Tapatalk

  7. #7
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    Primo smokers the old plant pots, had the almost exact same setup until we recently brought a home. Last owner left a man sized smoker that I have been thrashing. Should probably post more pics but bit lazy if I'm being honest.

  8. #8
    Almost literate. veitnamcam's Avatar
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    Finally some summer fair with some new condiments

    Sent from my SM-A320Y using Tapatalk
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  9. #9
    Member Max Headroom's Avatar
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    Quote Originally Posted by veitnamcam View Post
    Finally some summer fair with some new condiments

    Sent from my SM-A320Y using Tapatalk
    Dundee will be baffled 'cause none of those bottles spells "Watties".

  10. #10
    Codswallop Gibo's Avatar
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    Quote Originally Posted by veitnamcam View Post
    Finally some summer fair with some new condiments

    Sent from my SM-A320Y using Tapatalk
    How did you find the reaper sauce? Its good aye

  11. #11
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Gibo View Post
    How did you find the reaper sauce? Its good aye
    Its got some good heat to it I would like some vinegar in the mix so flavor is closer to Tobasco sauce or the Kiataia fire but still quite good.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  12. #12
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    Quote Originally Posted by veitnamcam View Post
    Its got some good heat to it I would like some vinegar in the mix so flavor is closer to Tobasco sauce or the Kiataia fire but still quite good.
    Agree with you there 100%, it's got a good kick but the flavour is pretty one-dimensional.

  13. #13
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    Quote Originally Posted by veitnamcam View Post
    Its got some good heat to it I would like some vinegar in the mix so flavor is closer to Tobasco sauce or the Kiataia fire but still quite good.
    Ditch the chemical ridden - head splitting Heini for a good Waikato and you be 100% on this

  14. #14
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Sarvo View Post
    Ditch the chemical ridden - head splitting Heini for a good Waikato and you be 100% on this
    They have started making a good one then?
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  15. #15
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    Quote Originally Posted by Gibo View Post
    How did you find the reaper sauce? Its good aye
    Their reaper sauce is mean. They do a reaper bbq sauce that is awesome too. They do a pretty good job of getting the reaper flavour without it being ridiculously hot.

 

 

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