velocomp wrote:
BreadPudding wrote:
If you've never done a 10 lb brisket and want to get it right the first time, and have some spare cash. I recommend Sous Vide from 24 to 36 hours then broil in the oven for 10 minutes. A lot of high end steak restaurants when catering use the sous vide method. It's extremely difficult to f*ck it up.
For those of you recommending Sous Vide, does it require a vacuum sealer? Or can you just use the bags and get out as much air as possible? Just trying to understand what is really required for this type of cooking. I know that for marinades and stuff, the vacuum sealing is important, but for something like a brisket with just a rub, would it be necessary.
Unless you're using a chamber vacuum sealer, the difference between a Ziploc and the dunk method vs a food saver vacuum sealer in terms of air extraction is negligible. The vacuum pumps in a food saver don't have enough power to provide pressure below atmospheric pressure. As long as you're getting enough air out that you're not inhibiting the heat transfer Ziplocs are great.
That said, for long (over a few hour) cooks, being able to slap a few extra seals on each end of the vacuum bag is good to provide a little extra insurance.
Last edited by:
andrewjshults: Aug 11, 22 7:56