Seems like brisket is a popular choice lately. I smoked two flats for 3 hours to 145, then in the bath at 145 for 36 hours, and then heated one up to 145 the next day, and tossed the other one in the freezer.
Really happy with the results compared to the third that I smoked the traditional way to eat the day of. Very juicy, with a good but not overpowering smoke flavour. Would have liked to get a smoke ring on this one, but wasn’t able to with only a smoke box in my bbq.
For those wondering, since this was done a couple of weeks ago – the one in the freezer ended up amazing too. No noticeable loss in quality.
by themoche
3 Comments
This is cool.
We’re moving to a new place soon, with a back yard, and I haven’t decided yet whether to add a smoker to my SV routine.
Why 145 vs I just read another guy did 135 then 155
Unless your c stands for “cool farenheit degrees” I feel like that may be a little warm.