I have a brisket thawing in the fridge that I’m planning on doing the Serious Eats/Kenji sous vide then smoke method.
https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe
I’m planning on going 155F for 30 hours, starting it Friday morning, finishing the sous vide portion Saturday. I’m serving it Sunday. So the plan is to pull it from the fridge and toss it on the smoker. His instructions have it coming straight from the bath to the smoker. Any issue with waiting til the next day to smoke? Also should I just leave it in the SV bag until I’m ready to smoke it?
by Fangs_0ut
1 Comment
I’ve been told this works fine as smoke will still adhere but I have not tested it out myself.
Why not cook at a higher temp to break down the collagen and the. Smoke until it’s at a temp to pull and serve?