[Fire Me Boy!]

Originally Posted by cooper barrett

You have created an interest but do I need a food saver to use it? Other than a container what do I need? should food be put on a rack?

I'll look into it but I wish there was one I could try first.

I watched a video for brisket from smoker to bath to torch sear on briskets and butts. I am looking at the Flat Irons that I will be cooking tomorrow and wishing I could try it on them.

I am guessing you go by pound, thickness, and temp but I'm not sure when you know it's done. On a brisket, 1/2 turkey, or butt how do you know? I mean I saw a full brisket and 2 butts bath for 60 hours at 145 degrees. What happens if time is 4 hours longer/ shorter?

I would probably start with small chuck roasts, smoking before bathing to get the hang of it before I were to waste a 15lb brisket.

And, just to think, I had my eyes one one of these but it may have to wait...

You don't have to have a Food Saver, but I do prefer that. You can do it with Ziplocks and immersion in water to displace the air. I think everyone should have a vacuum sealer, though.

I've never done brisket before in sous vide. Never been inclined since I prefer it in the smoker. I typically do steaks, pork chops, and fish, so anywhere from an hour to 3 is generally fine. While you can't overcook something, it can sit too long where the proteins denature and the food gets mushy, but that usually takes 8 hours or more on a standard steak.

I've done pork belly for 18 hours. That's pretty outstanding.