Jun 25, 2019
12:40:55pm
12:40:55pm
Texans might want to ignore this cuz it’s just going to piss you off, but I am looking at sous vide for a brisket on
the 4th of July. My plan is to get a nice USDA Prime brisket from Sams club, apply salt and pepper, and then sous vide at 135 for 48 hours. After that I will put it in an ice bath for 30 min while I get the smoker ready, and finish for 3 hours in the smoker with some mesquite or hickory.
But just to make the Texans even more angry, I am worried about fitting the brisket in a container for sous vide, so I might cut it up into smaller pieces (maybe just split the flat and the point).
Anybody had success with something like this?
But just to make the Texans even more angry, I am worried about fitting the brisket in a container for sous vide, so I might cut it up into smaller pieces (maybe just split the flat and the point).
Anybody had success with something like this?
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- cheezedawg
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My brisket yesterday was an awesome success (the flat) and a little disappointing (the point) (cheezedawg, Jul 5, 2019 at 9:54am)
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