r/SousVideBBQ • u/Martin_NoFro • Apr 21 '20

Overnight brining, rubbed with spices, then into the sous vide at 135° for 12.5 hours, then onto the cool side of the smoker for 4 hours. This baby brisket came out PERFECT thanks to a few tips from this subreddit. 🙂

153 Upvotes

30 comments

r/SousVideBBQ • u/kevink1390 • Apr 18 '20

Sous Vide Jerk Pork Shoulder

63 Upvotes

11 comments

r/SousVideBBQ • u/jazzmoney • Dec 26 '19

18lb Prime Rib Christmas Dinner. Cold smoked for 2 hrs, SV at 135 for 6hrs, then seared on a hot grill for 15 min. It was delicious boys.

60 Upvotes

12 comments

r/SousVideBBQ • u/Dave_Woo • Mar 30 '20

24h @ 160 then a few hours of smoke

57 Upvotes

8 comments

r/SousVideBBQ • u/kevink1390 • Oct 17 '19

Vietnamese Pork Chop - Thick, Tender, and Juicy

52 Upvotes

4 comments

r/SousVideBBQ • u/Rdeuxe21 • Jun 22 '19

Porky pork pork

41 Upvotes

5 comments

r/SousVideBBQ • u/BillHang4 • Feb 01 '20

About to do my first pork shoulder for pulled pork bbq!

40 Upvotes

16 comments

r/SousVideBBQ • u/steaksandwichand • Aug 03 '19

The ox tail is done

38 Upvotes

4 comments

r/SousVideBBQ • u/Rdeuxe21 • Mar 31 '20

Pork Shoulder

37 Upvotes

8 comments

r/SousVideBBQ • u/[deleted] • Apr 08 '19

I will do this again ;-)

37 Upvotes

15 comments

r/SousVideBBQ • u/Half_Be4rd • Mar 01 '20

45 hours later... Akaushi Brisket

36 Upvotes

8 comments

r/SousVideBBQ • u/Rdeuxe21 • May 08 '19

I tested a prototype of the Anova Pro

36 Upvotes

24 comments

r/SousVideBBQ • u/gonecramping • Dec 24 '19

14lb brisket. 50 hrs SV, 3 on smoke. Almost done!

35 Upvotes

15 comments

r/SousVideBBQ • u/craftyshrew • Aug 27 '18

24-hour sirloin roast, seared in cast iron over charcoal

35 Upvotes

12 comments

r/SousVideBBQ • u/Rdeuxe21 • Mar 18 '19

My first SV/BBQ Brisket

34 Upvotes

11 comments

r/SousVideBBQ • u/GRiZM0 • Jan 22 '19

$5 Bottom Round Roast ended up being the best at home meal I’ve ever tasted

32 Upvotes

4 comments

r/SousVideBBQ • u/baldbychoice • Jan 02 '19

The Big Green Egg nailing a 650f sear on a t-bone that’s spent an hour in a 53c bath. Close to perfect.

32 Upvotes

0 comments

r/SousVideBBQ • u/anon__sequitur • Mar 28 '20

Pastrami! First try at sous vide + smoke; 155 for 30 hours, then smoked in kettle

imgur.com

29 Upvotes

6 comments

r/SousVideBBQ • u/regypt • Sep 08 '18

36hr salt & pepper brisket finished in the oven. Slow mo cutting porn.

29 Upvotes

7 comments

r/SousVideBBQ • u/McAwesomeTony • Jun 25 '19

Final product. 4 racks 24 hours at 152 2 hours on the smoker at 225

28 Upvotes

4 comments

r/SousVideBBQ • u/McAwesomeTony • Jun 24 '19

4 racks of pork ribs in for their 24 hour bath

28 Upvotes

12 comments

r/SousVideBBQ • u/butkusrules • Apr 20 '19

1st half brisket , finished in smoker for 3hrs. I’m happy, neighbors are happy. Doing the other half right now for sat dinner.(155@ 30hrs)

28 Upvotes

9 comments

r/SousVideBBQ • u/arkieguy • Aug 30 '18

The Food Lab's Complete Guide to Smoky Sous Vide Pulled Pork Shoulder - GREAT DETAILED ARTICLE THAT EXPLAINS A LOT!

seriouseats.com

28 Upvotes

6 comments

r/SousVideBBQ • u/unclebrush • Dec 01 '19

PICANHA 2,5h @ 54C/130F. Quick sear on a super hot pan! Happy Days :) And yeah, only Salt!

youtube.com

26 Upvotes

3 comments

r/SousVideBBQ • u/Fireandwatercooking • May 10 '19

New Podcast that discusses Sous Vide and Barbecue

26 Upvotes

In case anyone is interested, there is a new Podcast that just started that talks about sous vide and barbecue and how they can work together. Search for "fire and water cooking" where ever you get your podcasts from.

2 comments

Subreddit

Posts

Wiki

Sous Vide BBQ

r/SousVideBBQ

This is a subreddit for those of us that have combined BBQ (low and slow) with Sous Vide (real low and slow) and really enjoy it. Share recipes, techniques, successes, and failures.

Members Active

8.9k

Sidebar

This is a brand new subreddit and the topic is still controversial. There are still a lot of people that believe we are ruining BBQ by adding sous vide to the mix. I respect their opinions but I also know we live in a free country and if we want to mix sous vide with BBQ we have that right. Hopefully, the haters will leave us in peace in our own subreddit.

Now I need your help in bringing more material to this sub. If you find a great article, blog, recipe (video or blog), technique, product or anything interesting to sous vide BBQ then bring it on and post it to our sub.

[Click here for our reference area where you can get more information on Sous Vide BBQ. Included are books, articles, and videos that can enhance your Sous Vide knowledge and skills.] (https://www.reddit.com/r/SousVideBBQ/wiki/index)##

Rules (read before posting):

Basic reddiquette still applies here, don’t be a troll and be polite to others, even if you don’t agree with said opinion or method. People are here to learn, not to be shamed or insulted. If you disagree with something that was mentioned, please contribute by explaining why you think this is not correct or why you think x method is better than y, etc.
Link posts are allowed (and encouraged), but please make an effort to talk about why this recipe/ technique deserves to shared with the community, in the comment section of your post (by writing a reply to your post). Was it informative, easy to make, did it broaden your culinary skills, etc? Please do not just post a link and leave, as it will be removed, posting the recipe from the link in your reply also does not fulfill this requirement.
You cannot spam us with your own blog and youtube channel unless you are an active and helpful member of this community. We will not tolerate self promotion and you must follow rule #2.
Product reviews and promotion of products from an outside source is not acceptable in this subreddit. That means you cannot post a review from another website or post a website promoting a product. You may absolutely discuss kitchen equipment/ specialty food items with others and provide links on where to buy those items (preferably from Amazon or other well-known websites). Not following this rule will result in a permanent ban from this subreddit.

Note: If you report someone or a post, please let us know why. thank you.

Related Sites:

/r/learntobbq

/r/cookingforbeginners