I've been doing Wally World Select briskets in my smoker for 5 to 6 hours until 165 to 170 internal temp. Then I double vac bag, then into a 155 sous vide bath for 24 hours. I can say everybrisket I have done this way has been amazing. The internal fat renders without over cooking. Always tender, moist and delicious. The most difficult part of the process is getting the hot brisket into a 11.5" wide bag😁 I have done fattier briskets using this method and I can honestly say they are not as good as the select. I prefer prime and SRF Black grade briskets on the smoker the entire cook with a couple a hour rest in a cooler. Great job on your brisket CJ.

@mamaandpapajoe

Жыл бұрын

That's a great idea for another video WC.... thanks.

@ChrisAEvans

8 ай бұрын

24 hrs? Whoooo man!

@adamellistutorials

2 ай бұрын

Once it’s done cooking can you hold before serving? If so, how?

@wcneathery3100

2 ай бұрын

@@adamellistutorials leave it in the sous vide. Won't hurt it to go upto 48 hours. I would adjust the temp down to 145°

Great video! Beautiful trim on that brisket brother. 💯 I love to smoke a brisket for 2-3 hours and then sous vide it for 36-48 hours at 130 degrees. After sous vide I put it back on the smoker to reset the bark. It produces a beautiful medium rare, super juicy and tender brisket.

@mamaandpapajoe

Жыл бұрын

I've thought about cooking a brisket that way Hardtruth but I've never pulled the trigger. It sounds great. Thanks for watching.

You never disappoint with your briskets CJ, this one looked awesome. Liked the souse vide hold. Really considering getting one. Thanks!

@mamaandpapajoe

Жыл бұрын

Thanks so much Troy, you're going to love the many options you have with a sous vide machine

I just picked up the same sous vide kit yesterday, really looking forward to using it to rest a brisket! Thanks for the video!

@mamaandpapajoe

Ай бұрын

That's awesome Alazar, the sous vide technique is really effective.

This is an excellent experiment, as I’ve wondered about the long rest in a sous vide. As always thanks for another great video.

@mamaandpapajoe

Жыл бұрын

Thanks a lot Scott! I'll be doing this again with a different grade brisket.

I'm just here to watch a "MASTER"...at work.....perfection every time. Thanks for sharing and y'all have a great week. Cheers 👍 ✌️ 🍻

@mamaandpapajoe

Жыл бұрын

🤣🤣🤣 Dude, you're too much. Thanks bro.

There it is! The sous vide brisket rest! I have to try this soon! Looks great!

@mamaandpapajoe

Жыл бұрын

You're going to love what it does Al.

Dude… awesome video. One of the best trims I’ve ever seen on a brisket; going to take a look at your trim video too. Been looking at a WSM for the patio so this video couldn’t have come at a better time. Killer brisket!

@mamaandpapajoe

11 ай бұрын

Much appreciated Tilt, thanks for watching.

Yessir!!!! Super super tender! Love it!! Just subbed to you my man!

@mamaandpapajoe

Жыл бұрын

We appreciate your support Senor!

Awesome video! I just did the simular method over the weekend, but I used my oven for the long rest. Now I need to buy a large container and try a Sous Vide Rest. Thanks for sharing and making a great video for us sports fans!

@mamaandpapajoe

Жыл бұрын

Glad it was helpful Mark.....so many things to do with a sous vide machine.

Great looking brisket Papa, Love that bark. You have to make that Mama happy.

@mamaandpapajoe

Жыл бұрын

Thanks s lot dude, much appreciated.

Thank you for the great video. Never too old to learn something new.

@mamaandpapajoe

Жыл бұрын

Thanks John, we appreciate you watching.

Beautiful! I'm looking to finish mine sous vide and this video helped.

@mamaandpapajoe

3 ай бұрын

Glad it was helpful Mary, I love my Sous Vide. kzread.info/dash/bejne/gp5ty65mZserqJM.htmlsi=_0MLbMZ4WcAqeIfP

Beautiful looking brisket. Looks perfect.

@mamaandpapajoe

6 ай бұрын

Thanks very much Houlester!

Beautiful brisket! Can't wait to try one in my baby WSM! That sounds vide hold worked alright!!

@mamaandpapajoe

Жыл бұрын

You're going to like it Joe, it really works.

Nice work CJ. Great first brisket of the year. Love that long hold result!!!

@mamaandpapajoe

Жыл бұрын

Thanks Zach. I can't wait to try it with a Prime.

@BrisketMedic

Жыл бұрын

@@mamaandpapajoe you’ll absolutely love it

wow! very nice. I've been a believer of the long rest for over a year now, been lucky that my oven goes that low for a good rest... but now I am thinking the sous vide might be a game changer . I'll have to get one now. very nice experiment and looking forward to you doing this with a prime.

@mamaandpapajoe

Жыл бұрын

Yessir, sous vide will open up more areas for videos. Thanks for watching.

I was looking to rest my brisket in my oven on warm, but I like this method even better. Thanks for sharing CJ

@mamaandpapajoe

Жыл бұрын

I thought about using my oven Mike but it's lowest temp was around 170. I like this method.

@adamellistutorials

2 ай бұрын

Can we keep the brisket in the SV until we’re ready to serve, once we’ve got the 12 hours out of the way

Dammit Man, you got me drooling at work ! Nice job especially on a choice !

@mamaandpapajoe

Жыл бұрын

Thanks WW... I love this rest technique.

Really enjoy and appreciate your videos

@mamaandpapajoe

3 ай бұрын

Glad you like them James, thanks for your support.

NEVER a disappointment CJ! CHOMP!!! That looks FANTASTIC!!! 😋😋😋😋😋

@mamaandpapajoe

Жыл бұрын

Thanks as usual Chris! Much appreciated.

Beautiful brisket!

@mamaandpapajoe

Жыл бұрын

Thanks for watching, we really appreciate it.

Looks amazing!

@mamaandpapajoe

Ай бұрын

Thanks very much Bryan!

Beautiful!

@mamaandpapajoe

Жыл бұрын

Thank you! Cheers!

Love your video. Going to copy your technique this July 4th. 👍👍

@mamaandpapajoe

2 ай бұрын

We really appreciate that Wayne, you're going to love it. Thanks for watching.

Nice brisket!! Hoping to do my first brisket soon!

@mamaandpapajoe

Жыл бұрын

Thanks Jaredman, we appreciate you watching. Be sure to check out our all things Beef playlist for lots of brisket cooks on different pits.

Awesome video big bro!!!!!!

@mamaandpapajoe

Жыл бұрын

Thanks my man!

I’ve been on the edge about SV. A recommendation from Mama and Papa Joe’s is enough for me.

@mamaandpapajoe

Жыл бұрын

It's so versatile Kev! A great addition to the toolbox!

That was a beautiful trim sir!

@mamaandpapajoe

Жыл бұрын

Thank you kindly Arty, we appreciate you watching!

Nice video!! I’ve rested my last few briskets in my pellet smoker @165. Man they were money!!! I bought a heat max holding box. I can hold 5 briskets at 155 for 10-12 hours easy.

@mamaandpapajoe

Жыл бұрын

That long rest is the ticket bro

Turned out great, definitely a success.

@mamaandpapajoe

Жыл бұрын

Thank you very much Lady! Cheers!

Excellent content, keep up the good work.

@mamaandpapajoe

Жыл бұрын

Thanks so much for those words Brandon, much appreciated.

Damn it boy! What a perfect trim on that brisket! Nice cook. I’m going to do a 48 hour sous vide brisket at 135 for a medium rare brisket. I’ll smoke it for a 2-3 hours to start at 180 and then a couple more hours of smoke at the end at 275 to set the bark. No need to rest because it sous vide for 48 hours.

@mamaandpapajoe

Жыл бұрын

That sounds like a very interesting cook that I'd love to watch! Thanks so much for watching Hard Truth.

beautiful trim!

@mamaandpapajoe

11 ай бұрын

Much appreciated Fattuke, thanks for watching.

Beautiful smoke ring 👌

@mamaandpapajoe

Жыл бұрын

Thanks a lot Joe!

I guess because I have never vac sealed anything hot this never crossed my mind, I always do a long rest in the oven because I am too cheap to buy a cambro but I never considered the sous vide. One thing I do always do, no matter the protein is cook extra and vac seal it whole once it completely cools, warm it in the sous vide and it is just like it came off the smoker. Great video. 100% gonna give this a go.

@mamaandpapajoe

Жыл бұрын

That sous vide opens up a world of possibilities JB! I love it!

Great video bro! I have been doing my briskets the same way as in this video. However after experimenting with different internal temps, I have found that pulling the brisket at 190 f and resting in the sous vide for 16 hours at 155-160 f has yielded a juicy and tender flat. The reason for the 190 f pull is to really develop a dark and delicious bark. When I pulled at 200-205 f, and rested in the sous vide for 16 hours, I found that my flat was somewhat dry. Definitely try it again, the results are great.

@mamaandpapajoe

Жыл бұрын

That sounds like a solid method David, I will be sure to give it a shot. Thanks

@ChrisAEvans

8 ай бұрын

I’m gonna try this for Thanksgiving!

@emadventures6975

8 ай бұрын

Did you let sit outside for a minute before wrapping for sous vide?

@21mejia25

8 ай бұрын

@@emadventures6975 yes. For about 30-45 mins.

@adamellistutorials

2 ай бұрын

What temp do you run the smoker?

Nice trim on that brisket!!!

@mamaandpapajoe

5 ай бұрын

Thanks a lot Big Red, we appreciate you watching.

Looks great. The sound of the serrated blade on the board.

@mamaandpapajoe

8 ай бұрын

🤣🤣 It scared me at first Donm, but because it's a scalloped blade, it doesn't hurt it anymore than a regular knife. Thanks for watching.

wooooooooow thing looks delicious

@mamaandpapajoe

7 ай бұрын

Thanks very much for watching Jessie!

Great video. Thanks! I plan on doing this soon.

@mamaandpapajoe

Жыл бұрын

Thanks for watching Racevice, be sure to let me know how it turns out.

@RaceviceSmokehouse

Жыл бұрын

@@mamaandpapajoe You got it! I may use it to help with catering. Will make my life a ton easier if it works out!

@mamaandpapajoe

Жыл бұрын

Sweet!

Hi, had to come back and watch this again.

@mamaandpapajoe

5 ай бұрын

Thanks for the return visit John, we appreciate it.

I'm so interested in your Sous Vide experiences, I just yesterday received my Anova. I have rested the briskets in a cambro cooler then set in a lowest setting oven(for me that is 170) till serving for my best experiences. I did not care for the Wagyu that I did for the cost, the prime has been the prefered, and the choice only when I'm putting on a party for my people that never invite me to theirs! LOL!!

@mamaandpapajoe

Жыл бұрын

I've used my Anova to cook all types of foods and I have not been dissapointed yet DO! I've always wanted to try the long rest in my oven but I thought that 170 was too hot for 10-12 hrs. I also agree that a Prime would be the best candidate for a long sous vide rest. Choice not enough fat and a wagyu could be too much fat

Good looking Brisky! I’ve been using that 10-12 hour rest with awesome results. Do you always trim your briskets comp style?

@mamaandpapajoe

Жыл бұрын

Thanks Ric... yes I pretty much do unless I'm cooking for the masses.

Man that point looked money!💯

@mamaandpapajoe

Жыл бұрын

My favorite part of any brisket Joe! Thanks for watching.

This is an awesome and extremely informative video, can you post the link to where you purchased the vacuum seal bags from? I don't think a brisket will fit into the regular-size bags.

@mamaandpapajoe

Жыл бұрын

Thanks for watch Charles, these are the bags I've been using. You still have to trim the brisket to fit. amzn.to/3O02UUT

Have been cooking SV for almost 7 years and have cooked MANY cuts of meat. Have done one brisket and it was good BUT I want a traditional style. Will smoke such as you have BUT Kenji has a list of result vs time/temp I will go by. My next will be an American Wagyu rib plate for short ribs... 150-155/24. LOVE short ribs... Have fun...

@mamaandpapajoe

10 ай бұрын

Thanks for watching, SV beef ribs sounds like a great idea.

Now do a 40 minute smoke, sous vide then sear! 😂👍

@mamaandpapajoe

10 ай бұрын

That is not a bad idea for a future video! Thanks

CJ! You need to cook it to 180! 🤣🤣

@mamaandpapajoe

Жыл бұрын

🤣🤣🤣🤣 Stop it! 🤣🤣🤣

i did this with pulled pork and the pork that i only smoked to 150 before sous vide was so much better than the one i smoked to 190

@mamaandpapajoe

4 ай бұрын

That sounds like a great idea Dan, I'm going to try it! Thanks

Nice job! Question please: What do you do when the point probes tender but the flat does not? Sometimes it seems to take forever for the flat to get there, and then the point gets crumbly. Thanks! Scott

@mamaandpapajoe

4 ай бұрын

Good question Scott! Because of the fat content, the point is always going to be 5-7 degrees ahead of the flat. This does does not mean that it's anywhere close to being finished. That fat and collagen still has lots of breaking down to do. Just continue cooking until your flat probes tender. Tenderness trumps temperature when cooking briskets!

@scottcarter9975

4 ай бұрын

Thank you sir. Will that flat probe like butter? Even at the extreme end?

@mamaandpapajoe

4 ай бұрын

Yessir it will!

🍺🍻🍺

@mamaandpapajoe

Жыл бұрын

My man!

Pull it earlier at a less IT to do a long heated rest.

@mamaandpapajoe

Жыл бұрын

Great idea BLUSmoke!

Hello, what vacuum sealer make and model do you recommend ?

@mamaandpapajoe

Жыл бұрын

Someone asked me about my vacuum sealer a while back JJ.... come to find out, it was discontinued and no longer manufactured.

@mamaandpapajoe

Жыл бұрын

I would recommend this one if it was available.

What times would you do if it was just the flat?

@mamaandpapajoe

27 күн бұрын

It's more about tenderness than it is about time James. I'd still cook until it reached about 170 and had the color I wanted, then wrap and cook until probe tender.

How can we hold the brisket temp after 12 hours?

@mamaandpapajoe

2 ай бұрын

If you have an electric warmer it's easy to hold at 140F to 150F. Most new electric ovens are able to go to that low temp to hold foods for extended periods. Just keep in mind that the longer you want to hold the brisket, the earlier you should pull it from the pit. Instead of finishing at full probe tenderness, you might want to finish with just a slight bit of probe resistance because it will continue to cook while holding at those low temps.

@adamellistutorials

2 ай бұрын

I don’t unfortunately. If I wanted to serve it at 2pm, I’d have to start at 7pm the day before. I’d have to smoke for 7 hours, rest for 2 then sous vide it at 2am. Can you just sous vide it for 15/16 hours? Just trying to figure the timing out. Or maybe I can use a cooler?

@mamaandpapajoe

2 ай бұрын

Have you thought about cooking your brisket all the way, letting it cool, then slice and vacuum seal. Just before serving, reheat the entire vacuum sealed package in hot water and serve. I've done that plenty of times with NO loss of quality.

Did I see that was from HEB? You a Texas man?

@mamaandpapajoe

5 ай бұрын

Yes Taylor, we are in San Antonio. Heb has to be one of the top 3 supermarket chains in the nation. Thanks for watching.

@taylorleys8693

5 ай бұрын

@@mamaandpapajoe nice I’m in Austin. HEB is my favorite. Great video! Going to try your process this week.

why didn't you taste it on video?

@mamaandpapajoe

7 ай бұрын

Good question Max! Probably got cut during editing because we usually sample everything in our videos.

If I ate at your house, I'd be too fat to waddle to my Mustang, much less get in it. 😃

@mamaandpapajoe

Жыл бұрын

🤣🤣🤣 Too funny lady!

Just like putting a baby in a nice warm bathtub. Just don't throw that baby out with the bathwater!

@mamaandpapajoe

Жыл бұрын

🤣🤣🤣🤣🤣🤣 Too funny Brian!