For Thanksgiving this year we did a brisket
- cold smoked 3 hours
- sous vide 24 hours 135⁰f
- sous vide 12 hours 155⁰f
- rest in the fridge for 24 hours
- reheated at 250⁰f until 165⁰f
Definitely like the 135/155 method more than the 155⁰f all the way.
by vivahexhotway
3 Comments
that brisket looks SO GOOD. shame on you for making me hungrier than i’ve ever been before!
That cook looks fantastic! I particularly like your ingenuity in the smoker, too!
I’m so happy seeing the 135/155 get attention, too.
Looks great! What stage do you season it? Doesn’t look like there’s any on it in the smoker, unless that’s just for photo purposes