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mac5155
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Postby mac5155 » Tue Nov 21, 2017 3:53 pm

I have a 16 lb brisket in the Jacuzzi today. Question: The CS app says 24 hours. I need to have it done at 3:00 tomorrow. So, I put it in this morning before I left for work, since I don't get home until 6:00. Is 23 hours and chilled better (takeit out before I leave for work tomorrow), or can it go for 31 hours and take it out at 3PM tomorrow?
PS- I am finishing on the smoker.

tifosi77
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Postby tifosi77 » Tue Nov 21, 2017 5:32 pm

The CS forums and Cook With Joule group is full of contradicting opinions on that. Some people prefer a longer cook, some people think it makes it funky. I've only ever cooked short ribs for longer than 24 hours, so I don't have any direct experience.

Is the 3 o'clock time tomorrow when you fire up the smoker? Is this for dinner tomorrow? (e.g. 3 hours on smoke) If you're smoking it overnight for Turkey Day, I'd do the 24 hour cook and chill; it'll cook through again in the smoker. If it's for dinner tomorrow after a shorter smoke, I'd leave the meat in the Jacuzzi and drop the temp down to 140F in the morning.

tifosi77
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Postby tifosi77 » Tue Nov 21, 2017 5:37 pm

BTW, if you drop the temp down approach, use a few handsfull of ice to bring the temp down quickly. When the ice melts it will also replenish most if not all of the water that's lost through evaporation.

skullman80
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Postby skullman80 » Tue Nov 21, 2017 5:40 pm

Lasagna soup is the bomb... It's been in the rotation for a few weeks now. The gob of ricotta on top at the end after it thickens a bit is the best.

http://www.foodnetwork.com/recipes/food ... up-2268968

tifosi77
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Postby tifosi77 » Tue Nov 21, 2017 5:58 pm

I'm sorry, what?

skullman80
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Postby skullman80 » Tue Nov 21, 2017 6:00 pm

Lasagna soup... I know it's probably like sacrilege to food snobs such as yourself lol, but it's **** tasty.

tifosi77
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Postby tifosi77 » Tue Nov 21, 2017 6:05 pm

Hey, I'm the McRib dude. No judging, you like what you like. I just never though of applying soup principles to lasagne.

skullman80
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Postby skullman80 » Tue Nov 21, 2017 6:06 pm

Hey, I'm the McRib dude. No judging, you like what you like. I just never though of applying soup principles to lasagne.
It doesn't sound like it would work, but dammit it does.

columbia
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Postby columbia » Tue Nov 21, 2017 6:12 pm

Hey, I'm the McRib dude. No judging, you like what you like. I just never though of applying soup principles to lasagne.
You'd pay Jose Andres a $100 for that sort of de/reconstruction. :pop:

tifosi77
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Postby tifosi77 » Tue Nov 21, 2017 6:17 pm

Annnnd it would beeee deeeeeeelishusssssssssssssssssssss!

count2infinity
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Postby count2infinity » Tue Nov 21, 2017 6:20 pm

Lasagna soup... I know it's probably like sacrilege to food snobs such as yourself lol, but it's **** tasty.
@shafnutz05 @malkintent @Kicksave @Juice @Morkle

Shyster
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Postby Shyster » Tue Nov 21, 2017 6:40 pm

I was recently in Wal-Mart to stock up on soap and laundry detergent, and I noticed cryovaced beef cheeks in the meat case. Anyone ever cooked those before?

tifosi77
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Postby tifosi77 » Tue Nov 21, 2017 6:51 pm

Yes, they are amazing.



Should work just as well for beef. If you want a less braisey texture, drop the temp 10-12 degrees F.

If you search Google, suggestions on time-temp combos are all over the place. But I used the CS pork cheek method in the video, and I got what I wanted.

dodint
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Postby dodint » Tue Nov 21, 2017 7:32 pm

This page is Exhibit A.

shafnutz05
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Postby shafnutz05 » Tue Nov 21, 2017 8:28 pm

:lol:

I was scrolling through the thread wondering why I was mentioned. I figured it out before I got there.

One damn time that I tried to quick thaw the beef.

mac5155
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Postby mac5155 » Tue Nov 21, 2017 10:32 pm

The CS forums and Cook With Joule group is full of contradicting opinions on that. Some people prefer a longer cook, some people think it makes it funky. I've only ever cooked short ribs for longer than 24 hours, so I don't have any direct experience.

Is the 3 o'clock time tomorrow when you fire up the smoker? Is this for dinner tomorrow? (e.g. 3 hours on smoke) If you're smoking it overnight for Turkey Day, I'd do the 24 hour cook and chill; it'll cook through again in the smoker. If it's for dinner tomorrow after a shorter smoke, I'd leave the meat in the Jacuzzi and drop the temp down to 140F in the morning.
It's for dinner tomorrow - going into the smoker as soon as I get home at 3, for a 6:30 dinner.

mac5155
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Postby mac5155 » Tue Nov 21, 2017 10:34 pm

PS thanks!

tifosi77
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Postby tifosi77 » Tue Nov 21, 2017 10:40 pm

:thumb:

I forget, do you have a vacuum sealer? If you do, and the brisket is sealed, I'd drop the holding temp down to more like 125F. The140 suggestion was being mindful of the 'danger zone'. The lower temp is less likely to impart any textural changes.

mac5155
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Postby mac5155 » Tue Nov 21, 2017 10:43 pm

Yep, actually sealed this bag with my buddy's VP325 chamber sealer.

tifosi77
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Postby tifosi77 » Tue Nov 21, 2017 10:45 pm

Well, there it is.

columbia
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Postby columbia » Tue Nov 21, 2017 10:45 pm

I wish @dodint could have heard that conversation:

"Yo, I need to come over and seal my meat..."

mac5155
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Postby mac5155 » Tue Nov 21, 2017 10:46 pm

Haha. Yeah, it's good to have friends who spend thousands on frivolous stuff.

tifosi77
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Postby tifosi77 » Tue Nov 21, 2017 10:49 pm

CHAMBER VACS ARE NOT FRIVOLOUS

dodint
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Postby dodint » Tue Nov 21, 2017 10:50 pm

Unitasker.

mac5155
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Postby mac5155 » Tue Nov 21, 2017 11:04 pm

CHAMBER VACS ARE NOT FRIVOLOUS
No, but VP235s are slightly overkill for personal use. :lol:

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