Recent content by Howard Wong

I'm speaking of a whole packer. I've never liked working with just a flat so that's my preference.

1) salt the brisket and let it absorb the salt, after a few hours, pat it as dry as you can get it 2) air dry the brisket in the fridge for 24 hrs and then smoke at low temp (vents closed, small amt of coals) until wood is burned off (about 1 hour) 3) vac pack and sous vide as you like (I'm...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I was thinking that using sous vide I could cook a brisket through to medium or medium rare breaking down all the collagen and good stuff so that it's pink and tender. Then...

By the way I'm using the PolyScience immersion circulator and looking for a good way to marry my love for BBQ and smoking meat with this amazing device. I'M dreaming of perfect BBQ with great bark and smokiness along with the pink medium rare nature of sous vide with that prime rib/filet mignon...

Thanks for the response Kevin, I was thinking that using sous vide I could cook a brisket through to medium or medium rare breaking down all the collagen and good stuff so that it's pink and tender. Then dry it off, and re-apply some rub and smoke it in the WSM (I'm guessing High-heat) to...

I just tried Momofuku's 48 hour short rib recipe, where you vacuum seal your short rib's in marinade and sous vide at 140F for 48 hours. I fried the short rib whole after to give it a bit of crust. The beef was Medium Rare pink and tasted divine. I was wondering if anyone has tried this...

I tried one of these and got a pretty mushy bark. I think either the packer threw off too much moisture or I foiled too soon? The bark looked nice and set before I foiled it. Should I have thrown it back on the smoker unfoiled for about 15 minutes before letting it rest?

Anyone try this recipe with the High heat method? I like the concepts but curious what alterations need to be made.

Thanks for your advice. A couple questions: 1. Do you find that with 2 briskets the cooking time is increased? I know usually it takes you 4 hours for 1 brisket, I'm assuming 2 will most likely take 30 minutes more. Maybe 2 hours uncovered and then 2 1/2 foiled? (Then test for tenderness...

I'm hosting a huge party in a couple weeks and would like some pointers before I get things rolling. I've got 2 ~15 lb packers ready to go with the paste + rub method. What changes should I make to smoke both of these at the same time? I haven't seen anyone try 2 at a time using the high-heat...

I'm ready to give this method a shot but would like to take some notes on how to cook 2 briskets using this method. From what I've gathered from the threads here are the differences: 1. Cook time will most likely increase from 4 hours to about 5 hours. 2. Foil the sides of the bottom grate to...