Small section of brisket 36 hours in sous vide at 155, and then a 3 hour smoke at 250. melt in your mouth, and lots of flavor
by timmack2749
Small section of brisket 36 hours in sous vide at 155, and then a 3 hour smoke at 250. melt in your mouth, and lots of flavor
by timmack2749
4 Comments
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Amen, brisket was made for sous vide!
I did this recently but finished in the oven as I dont have a smoker
Looks very nice. If I may make a suggestion for next time:
1. 135 for 24-26 hours, followed by
2. 155 for 8-12 hours, finishing with
3. 2-3 hours between 250-300 on the cold side of a grill or in a smoker
All the melt-in-your-mouth, crumbly goodness, with much more moisture retained.