Smoked them yesterday. Cooled in the fridge. Vac sealed 2 hours later. Sous vide bath at 140 for 16 hours. Sliced for a big event this afternoon. Nailed ‘em!!
by Bassmasa
11 Comments
Worley3000
What time we suppose to be over there to eat?
SmurfsNeverDie
I didnt see nails so here ill add it for you
rian2016
How long did you smoke them for?
ebfoodfinder
The last shot is so great because anyone who has made great brisket knows it’s happening in the late night or wee hours in the morning
Wild_Somewhere_9760
We just not talking about the 3rd brisket ?!
QuodAmorDei
I am sad, wish I could drown my sorrows in delicious juicy beefy brisket, then go to sleep in a cold dark room.
Away_Read1834
What smokers are those? Particularly the red one.
Patient-Rain-4914
Nice job on the brisket cook. Wow!
Did you let them rest for a few hours before you cooled em in the fridge? Then you cut the slices after resting and fridge cooling prolly
How long did you let the vac seal bags rest before serving? Agiain, nice work
11 Comments
What time we suppose to be over there to eat?
I didnt see nails so here ill add it for you
How long did you smoke them for?
The last shot is so great because anyone who has made great brisket knows it’s happening in the late night or wee hours in the morning
We just not talking about the 3rd brisket ?!
I am sad, wish I could drown my sorrows in delicious juicy beefy brisket, then go to sleep in a cold dark room.
What smokers are those? Particularly the red one.
Nice job on the brisket cook. Wow!
Did you let them rest for a few hours before you cooled em in the fridge? Then you cut the slices after resting and fridge cooling prolly
How long did you let the vac seal bags rest before serving? Agiain, nice work
Looks awesome
Nice work!
Thats sounds like a lot of work