Quote:
Originally Posted by DJ's left nut
My major point of curiosity there would just be where the 'sweet spot' is for the Sous Vide temp. Your order would likely yield less risk of drying out, but I wonder if you'd get quite as much 'barbecue' flavor from it after smoking, then sous vide, then back to high heat.
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Yeah this has me curious as to what a medium rare smoked brisket would be like, I mean if you let it go for a while in the sous vide it should get tender. Googling for sous vide brisket it seems that most recommendations are 135 for 48 hours. Might be something worth trying.