You ever heard someone say they cooked their brisket in a bag of water and thought, “Well bless your heart”? Yeah, us too. But hear us out—sous vide BBQ (pronounced soo-veed, not “Sue’s video,” no matter what Uncle Ricky calls it) is one of the strangest, sneakiest, and surprisingly effective ways to prep meat before it hits the smoker or grill.
Let’s dive into what it is, why it works, and how it might just become your new secret weapon—right alongside that bottle of All-Purp or Steak Shake.
What the Heck is Sous Vide?
Sous vide is French for “under vacuum,” which sounds fancy but basically means sealing your meat in a plastic bag, dropping it in a water bath set to a precise temperature, and letting it hang out there for a loooong time. We’re talking hours—sometimes days.
Think of it like a hot tub for your meat. Except instead of Miller Lite and Bluetooth speakers, it’s low-temp water and an immersion circulator the size of a Nerf gun. The result? Perfectly cooked, juicy, and tender BBQ every single time.
How Does Sous Vide Fit into the BBQ World?
Glad you asked, BBQ ranger. Here’s the play:
- Prep the Meat: Rub that pork butt down like it just clocked out of a 12-hour shift. Hit it with Steak Shake, Sunburn, Cherry Kiss, or whatever Those Florida Guys rub you’re craving.
- Seal It Up: Vacuum seal—it’s the only way to keep all that flavor locked in. Zip-top bags? They’ll leak faster than a busted garden hose. The key is to trap in that juicy goodness.
- Cook Sous Vide: Drop it in the hot tub (usually 130°F–165°F depending on the cut) for 12–24 hours. It’ll come out tender, juicy, and borderline ridiculous. Don’t worry about the color—we’ll fix that.
- Finish With Fire: Slap it on the smoker, grill, or hot cast iron for a few minutes to add bark, crust, and that smoky kiss. This is where real BBQ flavor happens. Now you’ve got something that’s been pampered like a spa day and kissed by flame.
Pros of Sous Vide BBQ
- Precision: You’ll never overcook a steak again. Unless you forget it’s in there for two days (ahem… guilty).
- Tenderness: Like your Aunt Sharon’s compliments after two sangrias.
- Flavor Infusion: Our rubs—like SPF 7, Peach Therapy, Steak Shake, or Fin & Fowl—work overtime in that sealed bag. The vacuum pressure forces flavor deep into the meat.
- Flexibility: The meat can hang out in the bath for hours, or you can even use sous vide to keep cooked food warm for serving.
Cons (aka Things to Consider Before You Sous)
- Takes Time: We’re talking 6, 12, sometimes 24 hours. This ain’t microwave BBQ.
- Startup Cost: You’ll need a sous vide circulator ($80–200), vacuum sealer, and a big pot or bin. Not bad compared to a new smoker, but still an investment.
- Texture Differences: Some BBQ purists say the meat’s “too perfect.” We say they’re just jealous.
- No Smoke Ring: You’ll get smoke flavor during the finish, but that pink smoke ring? Not happening unless you smoke first, then sous vide—which is a whole other rodeo.
So… Should You Do It?
Look, we’re not here to tell you how to live. But if you like the idea of a brisket that’s butter-tender before it even hits the smoke, or chicken that’s juicy like it just walked out of the Gulf, give it a try.
Sous vide isn’t a shortcut—it’s a tool. When you mix low-temp wizardry with the bold, Florida-born flavors of SPF 7 or Errthang, you’re basically creating edible poetry—the kind that makes your mom cry and your cousin ask if you’re single (again).
So toss some ribs in a bag, let ‘em soak, then give ‘em the smoke. When you slice into that sous vide brisket and hear your guests whisper “sweet baby flamingo,” you’ll know you did Florida BBQ proud.