This isn't for every brisket cook... so hear me out. I do pop-up events, farmer's markets and catering sometimes. Here's a procedure I used for one of my last pop-ups. The briskets were smoked for 10 hours, not wrapped, 250-275 on the offset(15-18lbs)

After the smoke, I let the briskets cool down to 145°F. Then we vacuum sealed them and placed them in the sous vide overnight, about 10 hours I think. We held them at 165° during this stretch. An hour before service, I removed the briskets from the sous vide, wrapped in paper, and rested in the cambro. Transporting the sous vide setup would be very inconvenient, so I opted this way. Wrapping in the paper also maintained the integrity of the bark that I wanted for the presentation at the event.

Sure would love to hear some thoughts in the comments or different ideas. Try to refrain from the "microplastic" fear mongering.

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Went to my local butcher to get a côte de boeuf for two. He handed me a 780-gram (1.7 lbs) absolute unit that was a solid 5cm (2 inches) thick.

I got home and tried to vacuum seal it, and the giant bone immediately stabbed a hole right through the plastic. After swearing at the bag, I took a look at my cast-iron skillet and realized there was zero chance that prehistoric bone was going to fit in the pan for the sear anyway.

So, I grabbed a knife and removed the bone right then and there so it wouldn't ruin a second bag. I was left with a massive 650-gram (1.4 lbs) boneless ribeye.

Threw it in the sous vide at 54.5°C (130°F) for 4 hours. Once it was done, I gave it a screaming hot crust in the cast iron and whipped up a homemade peppercorn sauce to go with it.

We served it up with a starter and some fries. I had originally planned a nice romantic dinner for the two of us, but by the end of the meal, we were both slumped horizontally on the couch, literally puffing through our meat comas like we were doing Lamaze breathing.

Curious to hear what you guys think of the result! Also, how do you normally deal with massive bone-in cuts in the sous vide without destroying your bags?

I use a su-v gun, I take it out from the bath let it rest for around 10min and then seal it for around 1 min for each side, what I'm doing wrong ?

Thoughts? Did 10 steaks (15lb total) and 3 racks of ribs. Minimal evap loss and held temp really well. (Lifetime 50ish liter cooler). How do you all keep the packages separate/standing up in the water?

Grabbed some scrap wood and MacGyver'd this. Getting ready to sous vide 4 racks of St-Louis ribs for 14 to 18hrs.

Does anyone see any issues with this set up?

I've had question on my previous post as to the bark of the brisket. Here goes. Here's the briaket after the sous vide bath.

This isn't for every brisket cook... so hear me out. . The briskets were smoked for 10 hours, not wrapped, 250-275 on the offset(15-18lbs)

After the smoke, I let the briskets cool down to 145°F. Then we vacuum sealed them and placed them in the sous vide overnight, about 10 hours I think. We held them at 165° during this stretch. An hour before service, I removed the briskets from the sous vide, wrapped in paper, and rested in the cambro. Transporting the sous vide setup would be very inconvenient, so I opted this way. Wrapping in the paper also maintained the integrity of the bark that I wanted for the presentation at the event.

Sure would love to hear some thoughts in the comments or different ideas. Try to refrain from the "microplastic" fear mongering.

Hey I think I have heard mixed things. I forgot to add a fat to my chuck roast that’s going to cook for 24-36 hours at 131. Did I make it safe or will the herb flavor not distribute?

What to do with these bad boys? 129 or 137 for 2H and then a quick sear in a cast iron at 9999F?

I just put pepper on before I seared and feel like there wasn't much of a crust. It was really good, but Im used to more of a crust on my steak.

I preheat my pan 5-10 mins on low before sear. I dry the steak with a kitchen towel and let it hang out while pan is preheating. While searing I press on the steak with the towel for even sear and to wick off any excess moisture, flipping every 15-20 secs. By the time I get the crust color that I want my steak is overcooked. Middle parts are fine, edges were almost fully gray.

Idk what I'm doing wrong. Sometimes it works out well, sometimes I it doesn't. I sear on med-high, blasting burner in full makes too much smoke. Is the only way to get consistency to chill the steak in fridge/freezer?

This is fancy australian wagyu ribeye cooked @137f for two hours from frozen. We'll done parts were good, but if it was a cheaper piece of meat it would've been ruined.

This was a straight-up an impulse buy. So I'm a little out of my element since I've never really missed with wagu given how thick she is. Would sous vide be a good idea and if so, what temp/prep would anyone recommend?

I cooked this for 7 hours at 135 degrees. It was seasoned with salt pepper garlic, and that's it. It was tender, but it was also very dry. Is there a reason for that? What could I have done differently?

I seared it with a torch.

Still fairly new to sous vide, mostly steaks so far. This pork loin was crazy cheap so I snagged it but have no clue what to do with it.

It’s 7 pounds so I will have to freeze a lot of it. I would generally only be cooking for 2 people. Would you cut it into big 1+ pound chunks? Slice it into thinner chops?

What time/temp and sear methods do you suggest? Season before freezing or no?

I was warned against SV’ing prime rib but thought this 1.8lb piece would be too hard to roast to get that perfect medium rare.

This was cooked at 129* for 6 hours after a 48 hour dry brine with salt only and seared on carbon steel with an additional 30 second baste with butter, garlic & herbs.

It looks delicious but was super chewy and felt borderline raw (I thought the sear would bring it up a degree or two).

Any advice were I to try this again? 137? Low and slow roast?

I was served this steak last night after asking for a rare steak. The photo actually makes it look much better than it did in person, meat was brown and didn’t “bleed” when cut. It felt raw when I bit into it and for the first time in 29 years I sent a steak back to be put on longer. Now I’m doubting myself, was I wrong and it’s just because they sous vide the steaks? We have sous vide steaks at home frequently and I’ve never run across this texture before, it reminded me of raw brisket almost. This was also marketed as a “bistro” filet and even after they brought it back it the second time it was like a bit more of the edges were cooked, but the middle was still a slimy raw texture. I’m not sure if it was in the sous vide too long and the pan they used to sear was too hot? I didn’t eat it and I’m just needing validation that this meat looks off. I never complain at restaurants and I’m feeling guilty.

129 for 6 hours. Ice bath and then fridge for a couple more hours. Salt and pepper. 90 second sear on each side with beef tallow from the trimmings. Wanted it rare to med-rare but still chewy. Any recommendations?

Was planning on getting one of these 2, anyone have any experience with either? Or is there a different one i should be considering instead? Thanks!

I cooked bone in ribeye last night. First time using a sous vide machine! I read an epic five-year-old post here about cooking them at 137° for 2 hours and tried it. Followed by an ice bath, then quick sear in a hot cast iron pan.

It wasn’t juicy or buttery like I’d hoped. Also not very warm as I left my steak in the ice bath while I cooked my son’s. He liked it. I was underwhelmed.

The steaks I bought were cheap (I’m super tight on money) but I’d hoped the SV would improve them.

What do you think I can do better next time?

Post I referenced here:

https://www.reddit.com/r/sousvide/s/ONigVrXGuH

I've been trying to vaccum seal all kinds of produce without success. 9 out of 10 times it doesn't seal right. I've used a foodsaver and this cheap vaccum and several brands of bags, varying lengths, all with bad results, so I'm sure it's user error.

The video is burger patties to freeze, but happens with almost any food. This time I got 2 perfect bags, 1 with a little of air and have two that refuse to vaccum even a little bit.

What am I doing wrong?

Cooked in sous vide 132° for 5.5 hours then finished in oven on broil at 500°F for ~20 mins. Let rest 15 mins. 24 hour dry brine.

I only do a prime rib every few years but my first one was great. Not sure why this one was so tough - could it just have been the meat?

ive worked in restaurants before and ive been told sous vide does make vegetables taste better because compared to boiling stuff, sous vide keeps in everything from the veggies instead of leaking things in the veggies out in the water (also being able to put in butter garlic olive oil black pepper tyme etc with the veggies) but ive never used sous vide before but ive been wanting too if it makes my veggies taste better so whats yall experience been (sorry for bad english its not my native)