Quote:
Originally Posted by Haraldsdotter
OMG we tried that recipe with my new Anova sous vide and it was out of this world delicious. I can't wait for the day after st Patrick's day to buy up some more brisket. I cooked it at 155 for 36 hours and finished it in the oven.
And then stood there eating it right off the cutting board. Could not wait to get it to the plate, and forget the side dishes, just give me more meat!
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Glad to see another good review of the Sous Vide brisket. We're going to try it, but finish it in the smoker rather than go the pink salt and liquid smoke in the oven route.
Babysitting a smoker for three hours vs 12 hour and minimizing (or eliminating completely) the chances of drying it out sounds good to me!