Dinner thread?

[Beaker]

Smoked brisket cooked in the sousvide at 58 degrees for 48 hours.

Served with sauerkraut and green beans and a mustard sauce







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So the smoking bit, what was the procedure.....

[kiwi39]

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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[Sarvo]

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

[kiwi39]

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 ...

[Preacher]

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.

[Preacher]

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.

[veitnamcam]

Finally some summer fair with some new condiments

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[Max Headroom]

Finally some summer fair with some new condiments

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Dundee will be baffled 'cause none of those bottles spells "Watties".

[kiwi39]

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.


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[Gibo]

Finally some summer fair with some new condiments

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How did you find the reaper sauce? Its good aye

[veitnamcam]

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.

[Ryan]

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.

[Sarvo]

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

[veitnamcam]

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?

[Nick-D]

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.