Smoked then sous vided for 3 days and some change.
by Cirquue
11 Comments
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Cirquue
First time even touching a brisket. I smoked it til an internal temp of 140. And then vac packed it and sous vided it at 140 from about 3 o’clock on Monday til about 8pm on Thursday.
I’m intrigued about anyone else’s methods or recommendations who’ve more experience doing this.
312view
Beautiful.
Now I need to get all this iPad display glass out of my teeth.
Full_Mention3613
Looks like raw-stromi
Overall_Golf_1624
Did you cure the meat at all?
tinpiper
Care to share the details of the recipe? What rub, what smoke?
JDHK007
Way over saturated
flynreelow
needs more HDR
do0fusz
I usually smoke for 2-3 hours than 48 hrs on 62 celcius.
LastChristian
Where can I download the Alien Autopsy filter?
usugarbage
Looks absolutely horrible. I would have grilled it a bit to melt the cheese. That’s really the only problem I see though!
11 Comments
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First time even touching a brisket. I smoked it til an internal temp of 140. And then vac packed it and sous vided it at 140 from about 3 o’clock on Monday til about 8pm on Thursday.
I’m intrigued about anyone else’s methods or recommendations who’ve more experience doing this.
Beautiful.
Now I need to get all this iPad display glass out of my teeth.
Looks like raw-stromi
Did you cure the meat at all?
Care to share the details of the recipe? What rub, what smoke?
Way over saturated
needs more HDR
I usually smoke for 2-3 hours than 48 hrs on 62 celcius.
Where can I download the Alien Autopsy filter?
Looks absolutely horrible. I would have grilled it a bit to melt the cheese. That’s really the only problem I see though!