30 days arrived…since we didn’t know what to do, we left it for 60. 60 came…”we’ll wait till 90″. 90 arrives and still its “WTF do we do?!” Watch our 90 day dry aged brisket journey and find out 🫣
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00:00 Intro
1:06 Addressing & Trimming Brisket
2:07 Sous Vide Time
2:48 Drying, Seasoning, & Cooking Brisket
4:03 Resting the Brisket
4:24 Unwrapping & Slicing Brisket
5:50 First Bite
6:28 Outro
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Can you please do a pizza soup. I have my recipe that I love. I want to see what you would do.
I loved how you trimmed 1/2 off the meat before sous vide 😳 Dang. I hope you at least made a few candles from that tallow.
Don't wanna hate cause I love the show but the BFF…. Honestly who's paying for that?
Yummie , Thanx for sharing
Theres no way yall think this looks good. Looks dry af.
Congrats on finding a way to create the most bland result possible in the longest amount of time. Damnit Sam. You’re better than this. Leave brisket alone.
I can’t imagine what that tastes like. !!!!
that flat looks like bacon…. !!!
If you are going to smoke it to an internal temp of 200 degrees anyway, you lose the benefit of sous vide. You need to shock the brisket cold in a bucket of ice water and then into the fridge until it is cold. Then take it out and onto the smoker. You want to pull it from the smoker when it has a bark you like and absolutely before the internal temp reaches your sous vide temperature. So, since Sam did the sous vide at 160, pull the brisket from the smoker when the internal temp hits about 155. Always love Sam’s recipes but I don’t think he did this one right.
Doing this and soon
Hey Sam, I'd like to see you do a tri-tip in sous vide then grilled. Wondering if the trip-tip would become more tender.
Looks good boys. I'd reverse it though and give it some smoke for about3-4 hours, then Sous Vide it. Double bag like you mentioned and the best of both worlds
I'm not a hater at all. Love most of your videos and you've inspired me to cook things I wouldn't have imagined otherwise. I'm in the minority on this it seems but honestly that looked gross. I noticed the video cut during the taste at the end. Perhaps you didn't care for it either?
You lost me at sous vide.
Should have kept meat drips in bag and made reduced beef juice papi. For science at the very least.
Looked like a bicycle seat coming out of the smoker. One I would eat.
hey sam, long time subscriber. my question is…. how much of the brisket was waist for being dry aged? most people don't have 2 buisnesses to make your kind of money and can not afford to have any waist. including me. lol. much less own a dry ager.
It’s so pink it looks cured, is that from the dry age ?
First, Love the videos. Not sure how many comments you check, but I have a request.
Of all of the BBQ cooks i watch, you are probably my best bet. You like to do better versions of restaurant food.
I'd like to see if you can re-create Jack stack baked beans. IMHO, the best beans on the planet. I've tried and gotten close. I smoked them in a pan under a pork shoulder in my offset, but I missed the mark. Challenge extended
This is one of the first STCG videos I couldn't finish. Didn't trim the brisket, then let all the rendered fat out of the sous vide bag. That was just in the first 3 minutes…
After dry aging it, why not simply smoke the brisket for amazing flavor and letting the remaining fat render through the meat? Taking a great brisket and sous vide it, seems like a terrible waste. You never mentioned tasting smoke in your bites, just tasting the aging. This doesn't seem like something I would try with a brisket.
If Sam ever cooks a steak well done, I think I will have a heart attack.
Chance, 7min video. I watched the whole thing. Thanks.
Looks like this would be a perfect party brisket. 😂😎