Quote:
Originally Posted by Boise_Chief
24 hrs in sous vide at 155 degrees. Cool for 4 hours to let juices re-absorb
5 1/2 hours in smoker at 250.
Full packer brisket from costco
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Prime or choice
Did you trim it at all, seasoning before vacuum sealing?
After cooling to room temp did you rub it? temp when off smoker
I saw this done they smoked for 3 hrs, then in for a swim. then charred.
I am going to do one smoked, then in for a swim, and them grilled so I am very interested in smoke ring and flavor.
It looks great. I have a butt on now..That I need to flip.. It's looking good.
thx