Sous Vide First attempt at Sous Vide brisket: Tried 135°F for 36h, then 155°F for 8h, with 3h smoke planned but had to stop at 1.5h due to rising meat temp. Great smoke flavor, but the lean part was drier than expected. Might skip the 155°F stage next time. The bag juice makes the lean parts amazing! December 30, 2024
