Double indirect with the slo roller, absolutely rock steady 250 across the entire grate for 10 hours. Vac sealed after cooling Friday night then refrigerated.
Sous vide this morning for 5 hours at 140. Rested 30 minutes before slicing. Texture and tenderness were incredible. Bark was excellent prior to vac sealing but softened up in the water bath. Not quite the smoke profile of my offset, but dang, this was really good and 95% less work.
by Bassmasa
2 Comments
How much post oak chunks did you add? Just smoked a brisket that finally taste like offset quality.
I used 3 cherry chunks on the bottom of the basket, filled with charcoal, then 3 on top. 2 of them never even caught. What about you?