Seared in cast. Seasoned with salt, pepper, Prague powder and liquid smoke because the smoker was covered in snow. Finished in convection oven at 275 for 2 hours.
by derder1984
6 Comments
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Acceptable_Trash_749
Yum!
Zoydberg_
How was it? Curious because the fat has not rendered well
ChrisFraunmunt
I’d eat it
jeffersonwashington3
Looks delicious. I have never used my sous vide for brisket but I’m sure it comes out great, I’ve thought bout a combo of sous vide and my smoker, but the smoker gives such wonderful results, and takes between 10-18 hours depending on the size, I haven’t bothered. This looks great tho!
Side note, it helps to cut against the grain. Guessing a flat and point combo… since portions do appear to be against the grain?
6 Comments
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Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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Yum!
How was it? Curious because the fat has not rendered well
I’d eat it
Looks delicious. I have never used my sous vide for brisket but I’m sure it comes out great, I’ve thought bout a combo of sous vide and my smoker, but the smoker gives such wonderful results, and takes between 10-18 hours depending on the size, I haven’t bothered. This looks great tho!
Side note, it helps to cut against the grain. Guessing a flat and point combo… since portions do appear to be against the grain?
How was it?
