Weber Summit Kamado
Fogo lump with apple and mesquite
Thermoworks billows/smoke x4 – maintained temp at 235
No wrap since I wanted to maximize bark for sous vide rest
Pulled when probe tender, flat was at 198 and point 196
Wrapped in tallow and butcher paper then vacuumed sealed in bag. Placed in sous vide for rest for 8 hours at 160.
Was pretty good
by SteppnWolf
14 Comments
Great technique. I’d love to try this.
I did that once but when I removed the bp part of the bark came off with it smh, but my cook didn’t look as good as yours so that could’ve been the reason 😅
NSFW
Hell yeah I wanna try this for my first brisket
Also nice cut showing the juices. Very attractive
I can only get so wet – just like that brisket.
Instant mouth watering
are you cutting with one of those things used to ice a cake?
Curious why you would wrap in butcher paper if you were putting it in the bag?
Oh I’ll have to try this. That looks incredible
👍 Nice. Did you use any kind of injection?
I live and die by the sous vide rest. Quality stuff right there.
Do you think this technique could work if you pulled off the smoker slightly before probe tender – say at 160 or so? Perhaps increase the time in the sous-vide to 12-18 hours?
When you sealed it, was it a tight vacuum seal or did you use the gentle setting and sealed it right before it compressed the meat?