Sous Vide BBQ Brisket Recipe! | Smoked Brisket

David Pumpkini
David Pumpkini

Not sure if anyone else experienced the same, but because Gregg is first BBQ guy I subbed to, all the others sound weird or fake. I really like Gregg's voice and his non-aggressive way of presenting his culinary discoveries. Once you go BallisticBBQ, you don't go back.

Pred mesiacom
Steven Leeming, Yeah We’ll See Mate
Steven Leeming, Yeah We’ll See Mate

Yeah true

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

Thank you and yes, you mentioned some of my all-time favorite channels!

Pred mesiacom
David Pumpkini
David Pumpkini

*+Mother's BBQ* I am from the UK and his calm demeanour towards cooking and his presence on camera could well earn him a TV-chef position with BBC or Channel4. 👌😎

Pred mesiacom
Mother's BBQ
Mother's BBQ

He alright!

Pred mesiacom
David Pumpkini
David Pumpkini

*+Baby Back Maniac* Sometimes I wonder what would have happened if he said "Nah this youtube thing is not for me" and never created this channel. Am pretty sure there is a parellel universe where this happened already and WW3 was in its 4th year. All food rationed, no fresh meat.

Pred mesiacom
St. Rain
St. Rain

Only thing I might do different is smoke first then sous vide. That way the vacuum serves to allow flavor to penetrate the meat further

Pred 6 dňami
William P Hall
William P Hall

A quick brine in pink salt will create a beautiful smoke ring- Sous vide is a great way to go!

Pred 7 dňami
Gerald Gordon
Gerald Gordon

What is the benefit of the souls vide if you are using the smoker anyway? Seems silly.

Pred 13 dňami
Melissa-Jayne Porter
Melissa-Jayne Porter

*Legit perfect food every time.>>>**do7.info/jyis** Kinda hard to figure out the first time, but once you've got it down, everything you cook with it is great.*

Pred 21 dňom
Ksa004
Ksa004

loving it is

Pred 21 dňom
BBQ 4 Beginners UK
BBQ 4 Beginners UK

Just bought the digital version of your book. Will soon by the kit and try this here in the U.K. cheers !

Pred 25 dňami
Roosterslayer 1
Roosterslayer 1

Hey Greg, have you ever used the Sous Vide to warm up BBQ, something that has been cooked to finished and just needed re-heating?? I hate warming up left overs in the microwave, sometimes I just warm them up slowly in the oven and that's ok, but I thought maybe this would be a great way to do it without drying meat out or making it chewy or whatever. Any thoughts??

Pred 27 dňami
Tamir Almeida
Tamir Almeida

Looks like a perfect cooking point and tenderness. How is the smoke taste compared with a straight up smoker brisket? My concern would be the smoke ring...

Pred 28 dňami
D Sanchez
D Sanchez

Man alive I wish you lived next door to me. Although you would hate that cause I would always be asking over the fence "whats for dinner mate" and making myself at home ..... at your place.

Pred mesiacom
Bill Walden
Bill Walden

Great video. Almost all smoking videos for brisket take the final temp to 200 or slightly higher. I assumed this is to get the meat tender. Do you go for a final temperature? If so, what?

Pred mesiacom
RTM
RTM

Hey Greg, that brisket looked awesome! I have been wanting to try Sous Vide for a while and like you said the prices have become much more reasonable for the cookers. Have you ever tried a Spicy beer? Definitely a unique experience, I'm curious what you would think of it. Cheers!

Pred mesiacom
I agree with you
I agree with you

Ayee Harry Soo beef rub! Dope brisket mannn

Pred mesiacom
mario lopez
mario lopez

have you tried first smokint it for a couple hours then throw int he sous vide to finish?

Pred mesiacom
CapeVoice
CapeVoice

Greg, do I need to separate? If I do it whole does the time change?

Pred mesiacom
Paul Harris
Paul Harris

Hey Greg, my girlfriend likes brisket but hates the “bark” for she think it’s burnt which according to her logic causes cancer. Do you think this is better for me to cook it for her then?

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

For sure! This doesn't develop as deep of a bark as traditional BBQ. Another option would be to simply wrap a little early when on the BBQ.

Pred mesiacom
Mother's BBQ
Mother's BBQ

Great job on that. I need to get me a Sous Vide gadget.

Pred mesiacom
J. R.
J. R.

Thank you for this fantastic video I have done quite a few sous vide barbecue hybrids like pulled pork and ribs which all turn out fantastic but I have been very hesitant with brisket because it's such an expensive piece of meat but now I will try the fusion after seeing this video

Pred mesiacom
Randy Ceasar
Randy Ceasar

I was watching your video and happen to notice that your Yoder was very shiny, did you oil the out side?

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

I treat it the same as my stick burners. I'll hit it with some PAM and rub it down with a towel after my cooks, as it cools down.

Pred mesiacom
photoobject
photoobject

What is the make and model of the vacuum sealer, please?

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

It is the VacMaster VP210.

Pred mesiacom
Adrenaline Barbecue Company
Adrenaline Barbecue Company

Brisket looks awesome! I'm 12 min in where you mention the smoke ring. Try SV at 140 F for 48 hours (or close to 48) instead of 150 F for 24 hours. That lower temp will leave more myoglobin in the meat, which is the liquid that reacts with smoke to form the smoke ring. I've won a bet with someone before that didn't think this would work, but it does!

Pred mesiacom
Franken Stein
Franken Stein

I've watched a bunch of your videos and loved this one. Would you consider making us a patty melt please!!! I love the burgers but also love to eat a patty melt once in a while. I got hooked on Culver's sourdough patty melts. I'd appreciate it very much if you could do that. I searched your channel for them, but didn't get a result. Thanks for all of the great recipes, I've made several of them and they are right on man. It would be really great to see your twist on an amazing patty melt..

Pred mesiacom
Cyka Blyat
Cyka Blyat

What do you do with the trim? Seems like a waste to throw it out

Pred mesiacom
Rob Betzold
Rob Betzold

Hey Greg, I also have an Anova and I love it. I've been using the immersion method so far though. Can you elaborate about how your vacuum sealer improves your result?

Pred mesiacom
1992pv
1992pv

love your knife and love your book

Pred mesiacom
Smoking TarHeel
Smoking TarHeel

The brisket looks awesome, Greg and congrats on the new book. (I just received it today and am impressed) I can't wait to try some of the recipes. People, buy Greg's book already!

Pred mesiacom
blink555
blink555

what size container are you using? I'm unsure what size to buy

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

6.5 Gallon (26 quarts) 12.8W x 21L x 8H Inch

Pred mesiacom
daniel haynes
daniel haynes

That's what she said about my balls 😂

Pred mesiacom
geniuschen902074
geniuschen902074

Absolutely appreciative to what you've done for this channel

Pred mesiacom
Daddy Oh
Daddy Oh

I would try it similar to my tri tip method. Hi smoke Lo temp first (if your smoker has this) for about 3 to 5 hours for a ring and then setting the bark. Then sous vide. Then a very quick sear on iron with a little oil. Best tri tip I've ever had this weekend. I'm curious how the brisket will do.

Pred mesiacom
Matt Jones
Matt Jones

I’ve seen people smoke first for color/ring and finish sv, what is your experience going the opposite order?

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

I'm going to give that a try. I have just been concerned about losing crust during sous vide, but I guess I could give it a quick sear.

Pred mesiacom
Scott Galt
Scott Galt

Notification bell doesn't work no sure why. Great cook!

Pred mesiacom
BBQ Crasher
BBQ Crasher

Sous Vide Everything don't worry I love your videos! Happy to see more Sous Vide vids on YT! Tku for explaining the circulator and the balls. #bbqcrasher

Pred mesiacom
Enrico jaun
Enrico jaun

Big fan of sous vide brisket.  So far I have smoked first before the sous vide cook.  I should try comparing the order of operations.  Regardless, it tastes like the brisket I got in Austin to me.

Pred mesiacom
Cooking With Ry
Cooking With Ry

The only rule is make it taste good. Whichever method gets you there is a winner, and combining two that work together gives you what you showed. Really beautiful cook there ( I type this as I'm looking sadly at my turkey sandwich for lunch) :)

Pred mesiacom
Sous Vide Everything
Sous Vide Everything

I agree, Sous Vide and BBQ were made for eachother. As always love your work my good friend, keep it up!

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

Thank you for stopping by Gustavo! Cheers brother!

Pred mesiacom
saul vilchiz
saul vilchiz

Sous Vide Everything Guga! Love your vids

Pred mesiacom
Random Acts of Cooking
Random Acts of Cooking

Hey Greg, I couldn't quite hear the smoker temp. Was it 250 or 350? I just happen to have a brisket in the freezer that I'll give this a try with next week. Your finished product looks awesome! Did you save the sous vide juice to make a red wine au jus sauce?

Pred mesiacom
PhilippF
PhilippF

Did you ever thought about smoking the meat first for a couple of hours and sous vide it afterwards???

Pred mesiacom
Rina Dy
Rina Dy

Hi! I'm from the Philippines, my son love to eat smoke bbq, as i research recipe in youtube i found your channel, i already tried one recipe from your blog and it really taste good although some are just an improvise coz i can't find exact ingredients you are using. I hope you can teach me how to reheat leftover especially when i already put it in a freezer without affecting the texture and juiciness of the meat! Thank you and God bless! Pls continue to share more delicious recipe!

Pred mesiacom
orbits2
orbits2

Aside from tasting the beer how did the brisket taste ?

Pred mesiacom
MNOcean
MNOcean

After 49 seconds you’re such a douche that I paused the video to make this comment.

Pred mesiacom
Robert Zeurunkl
Robert Zeurunkl

Why on earth would anyone want a cooking appliance that you can't use except with a phone app? That sounds like the most outlandish idea ever. I have the Anova cooker, and like this guy says, "you turn the dial, dial in the temp, press start". Done.

Pred mesiacom
Robert Zeurunkl
Robert Zeurunkl

One thing that works for me, if I want liquid in my vac sealed bags. Say, I want a couple ounces of liquid smoke, or perhaps some beef broth, or liquid aminos. Freeze them first in an ice cube tray. When frozen, put them in the bag and seal it. I'd wager that if you wanted to, you could even freeze a full bowl of soup and successfully vac seal it.

Pred mesiacom
1984 BBQ
1984 BBQ

Great looking Brisket Greg !! It looked so good ... I'm really surprised how well it turned out ... that sovs vid method is pretty cool. I'm going to have to invest in one I believe...cheers brother

Pred mesiacom
Czitus The Zep
Czitus The Zep

Who's also looking for SVE related comments? 😁 KILLER results 👌

Pred mesiacom
Adam Salzwedel
Adam Salzwedel

Thanks Greg. I don't see myself ever getting sous vide or pellet pooper, but you make strong case and I enjoy your video either way.

Pred mesiacom
Bob Hardick
Bob Hardick

Just curious, What was the brisket temp when you took it off the smoker?

Pred mesiacom
Mike Cushman
Mike Cushman

I like Ballistic BBQ but you don't need all this fancy stuff to do good BBQ but if this is what he like  and if it make him fill good then more power to him but it not for me.

Pred mesiacom
outlawlaw
outlawlaw

I really like the possibilities of this type of cooking.

Pred mesiacom
Tom McKevitt
Tom McKevitt

Greg, in business when you disrupt the status quo, fortunes have been made, possibly you are disrupting the status quo in BBQ? Just ordered your book to add to my collection and certainly use. Cheers!

Pred mesiacom
thegoldstunner
thegoldstunner

Greg, what are you doinggg!! bla bla bla ;)

Pred mesiacom
Daniel Raidt
Daniel Raidt

I just made some baby back ribs, Smoked in a Master built electic smoker with Hickory chips at 160 for 3 hours, then vacuum sealed and Sous Vide them for 18 hours at 150, finished off on a grill after saucing them, ABSOLUTLY the best ribs I have ever made and right up there with the best I have ever had anywhere. Sous Vide works folks

Pred mesiacom
Robert Romaszewski
Robert Romaszewski

Awesome video. I'm going to have to give it a try.

Pred mesiacom
Jazzper79
Jazzper79

A real meatlover channel :-) - love it. Great videos.

Pred mesiacom
Howard Schumaker
Howard Schumaker

I have been using Sous Vide and BBQ and Rotisserie for a couple -of years now. Bought your book within 30 seconds of starting this video. I have bee trying to develop this combination for some time. I think it is a great fit! I do a lot of large cut (2 legs of lamb last night) and whole animal (pig, lambs) Sous Vide in a cooler and then on the spit to finish. It makes whole animal roasts idiot proof. I love the drilled cooler for larger longer cooks. No water loss and great heat retention. Can’t wait to read the book!!!

Pred mesiacom
No Hippie BBQ & Cooking
No Hippie BBQ & Cooking

Nice cook. Im sure that Harry Soo Championship brisket rub was the bomb. Very hippie beer

Pred mesiacom
MsFrankGS
MsFrankGS

Solo una parola: SPETTACOLARE !

Pred mesiacom
macopeland 1
macopeland 1

This made me finally pull the trigger and get one, I can't wait, thanks.

Pred mesiacom
Al Stewart
Al Stewart

im currently smashing that ring bell greg

Pred mesiacom
William P Hall
William P Hall

Nice video- I have been doing brisket sous vide for awhile - I like the way you finish it. I have had great luck brining first - really puts some seasoning inside because seasoning in bag is tricky like you said. 👍

Pred mesiacom
Steven Rodriguez
Steven Rodriguez

That’s it. Alexa, order me one of them sou vide’n gadgets. Loved this video. SMASH THAT RING BELL!

Pred mesiacom
GrillingNetwork™
GrillingNetwork™

Now that is a tender brisket!! Cooking it Sous Vide definitely made the difference!! Awesome video!!

Pred mesiacom
Christian Bozwell
Christian Bozwell

Greg, what are you doing? blah blah blah

Pred mesiacom
Le Pews
Le Pews

Iv'e been watchin you for years and just realized i hadnt subbed haha great vid, iv been on the cuff about getting a sous vide setup and between you and Guga at sous vide everything im sold!

Pred mesiacom
Dwayne Wladyka
Dwayne Wladyka

That sous vide machine looks impressive. The vacuum sealer looked pretty awesome too. The beef brisket turned out top notch. So juicy. Nice bark on it. Cheers Greg!

Pred mesiacom
DJKJSeph
DJKJSeph

The balls are a gimmick and needless.

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

I've found they do make a difference, especially on really long cooks where evaporation is an issue.

Pred mesiacom
Frederick Hillegas
Frederick Hillegas

Have you ever tried Breckenridge that was in Wild Turkey barrels! I think it's 471 it's very very good

Pred mesiacom
James L
James L

Cool. I like the creativity.

Pred mesiacom
Pau Becotte
Pau Becotte

Another great recipe. It’s amazing how many options you provide in cooking the same type of meat, something for everyone

Pred mesiacom
Eric Ousley Jr
Eric Ousley Jr

Excellent video brother!! Question. Do you prefer your Yoder pellet smoker or your Rec Tec?

Pred mesiacom
Eric Ousley Jr
Eric Ousley Jr

Makes perfect sense. Thanks for the feedback. It was very helpful. And cook on brother!!

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

I think the Rec Tec is a great cooker. Definitely better than most of the pellet cookers in the same price range. The Yoder (in my opinion) is in a league of its own though. My BBQ roots are in horizontal offsets and the Yoder definitely produces food closer to a real stick burner, which I love. The Yoder has more slight fluctuations than a Rec Tec, but not in a range that will cause problems. This is because the fire is a little larger, which is why I think it produces food closer to a stick burner. Does this make sense? I feel like I'm rambling a bit.

Pred mesiacom
GEORGE KIPP
GEORGE KIPP

Ahoy Brother, many thanks for all the lessons.. I have an unusual question to pose. The vast majority of the gents I watch to learn how to better my operation, are physically larger folks (myself included). What's you're story? You're the exception. (Mr. Soo is too).

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

Food like you see me cook is my vice, but if I indulged like this every day, I would probably be dead by now. I'll be 55 this coming May and I'd like to be around to see my son (now 15 yrs old) get married and have kids. The majority of my diet is pretty healthy stuff and I live a very active lifestyle. That's about it... Pretty boring huh? Thanks for stopping in George! Cheers brother!

Pred mesiacom
Myewgul
Myewgul

Anyone help? I thought meat like brisket and pork butt stop taking in smoke at ~150°. Is that not true?

Pred mesiacom
jgr
jgr

How do you mitigate the bacterial risks associated with sous vide--or is that just paranoia?

Pred mesiacom
Myewgul
Myewgul

Where's Guga?!

Pred mesiacom
Doc
Doc

Well look at you, Mr. Book Writer you!

Pred mesiacom
Juanita Beaman
Juanita Beaman

Your meat is so satisfying... I'll love to just sample all of your food..

Pred mesiacom
Yevodee
Yevodee

I am pretty much a vegetarian, but I enjoy watching this Channel, especially the burger videos.

Pred mesiacom
FitAngie
FitAngie

Oh wow congratulations on the book Greg! That brisket looks amazing 😍😍

Pred mesiacom
Heavy Metal Bar-B-Que
Heavy Metal Bar-B-Que

Like your description ......not trying to replace. It's just showing options...and that makes it fun for us looking to learn. \m/

Pred mesiacom
T-ROY COOKS
T-ROY COOKS

I'm very impressed with your brisket cook Greg. That brisket looked like you'd had it on the smoker for much longer! Now you've got me wanting some brisket brother. I'm gonna have to give Sous Vide brisket a try sometime. Thanks for sharing your knowledge!!! And that beer did look fabulous too!! Cheers brother!

Pred mesiacom
Manch0vy
Manch0vy

So juicy. Nice job.

Pred mesiacom
j00c3 E d3uc3
j00c3 E d3uc3

I’ve seen sous vide brisket before on YouTube but I can’t remember where. However to get a more pronounced smoke ring they smoked it low first before putting in the bag and it looked great. Maybe try that out next time?

Pred mesiacom
froggie6608
froggie6608

O.K. fine, I'm convinced. Greg, I'm a 70 year old Texan who knows nothing about sous vide, but I am going to give it a go after watching this video. I must admit, I am looking forward to this, so is my wife!!

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

That is awesome! Love the fact that you're willing to give it a go!

Pred mesiacom
BJ Bailey
BJ Bailey

Man that's some pretty meat it so succulent and juicy way to go "King Grill" nice.

Pred mesiacom
bundesautobahn7
bundesautobahn7

I remember you did a sous vide brisket once, but you made that one medium rare. So this example sounds like a treat. BTW, didn't you feature Ballast Point once on your channel? Because I recently found it in a local supermarket here in Costa Rica.

Pred mesiacom
bavariasuhl
bavariasuhl

looks way over done and mushy ...

Pred mesiacom
EastTexasParadise
EastTexasParadise

Greg, check out fellow YouTuber Guga at Sous Vide Everything. He has sous vide BBQ brisket twice in the last year, and smokes the meat before the sous vide cooking process. Unique finish to sear the brisket at the end as well.

Pred mesiacom
BloozeDaddy
BloozeDaddy

"deeeeeeeeeeeeeeeeeeeeelicious !" bwahaha...that channel is addicting.

Pred mesiacom
Phill Sanders
Phill Sanders

Gread vid man. I also run the Anova and can't believe how simple it is to use. The dial up temp wheel is killa! Sous vide is in my opinion the best way to cook veggies. No shrinkage, no bleeding of vitamins into the water and the colour retention is second to none. Anyone giving this the thumbs down just because it is a sous vide video is just plain nuts, give it go, it's awesome.

Pred mesiacom
Mister Hat
Mister Hat

You can vacuum seal liquids. If you freeze them first.

Pred mesiacom
Christine Bruce
Christine Bruce

Looks amazing I am using my Sous vide a lot so I’m keen to try this for brisket

Pred mesiacom
Stay Trill
Stay Trill

this is what I do. smoke for 2 hours, bag & sous vide, then sear for a good crust.

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

I'll give that a go. Thanks!

Pred mesiacom
asanmartinjr07
asanmartinjr07

Sous Vide is NOT BBQ!!! Brisket in a plastic bag is disgusting!!!!!

Pred mesiacom
Mardon Navalta
Mardon Navalta

Close-minded people will rule the world, said no one.

Pred mesiacom
acrophobe
acrophobe

"i wrote a book. here it is. there's my sales pitch" LOL

Pred mesiacom
Lasse's Food and Barbecue
Lasse's Food and Barbecue

Awesome cook Greg. Thank you.

Pred mesiacom
Baby Back Maniac
Baby Back Maniac

Ring bell totally smashed. Brisket turned out awesome looking for the amount of work it took. I like your balls too. I may ask my wife if I can have some.

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

LOL! You're a crazy man Justin! CRAZY I SAY!

Pred mesiacom
Everyday BBQ
Everyday BBQ

Beautiful cook, brother! I need to get into Sous Vide. I’ll call you soon... cheers 🍻

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

Thanks Mike. You'd dig on sous vide. Actually did some boneless chicken breasts tonight for a pasta dish and seared them off on the flattop. The Blackstone would have been perfect. Cheers!

Pred mesiacom
Daddy Dutch BBQ And Cooking
Daddy Dutch BBQ And Cooking

Great idea Greg and the finished product looks good ! Great job !

Pred mesiacom
TheHollarBBQ
TheHollarBBQ

Very cool Greg. Looks like it would work really good when you dont have to time to cook it traditionally but still want brisket. Thanks man.

Pred mesiacom
Phil N Florence
Phil N Florence

Fall apart tender. I've learned a lot about everything else in grilling and smoking, now I guess it's time to learn more about sous vide. Thanks for sharing this with us Greg.

Pred mesiacom
KJ
KJ

You forgot to share that brisket with Ninja and Mau Mau.

Pred mesiacom
Ballistic BBQ
Ballistic BBQ

LOL! Gustavo is a buddy of mine. He is the master of sous vide. Check out my first sous vide video I made way back in 2014. https://www.youtube.com/watch?v=p62vtYfjOyg&t=221s .

Pred mesiacom
billy bob
billy bob

Love the creativity,keep up the great work.

Pred mesiacom

Ďalej