Mon Sep 27 Sous Vide Brisket
5 hours, 26 minutes
Brisket Sous Vide for 48 hours @ 132°F.
Holy Cow and Kinder's Buttery Steakhouse Rubs
-immersion circulation didn't function correctly
Super Smoke @ 225°F, Furtado Farms Oak Pellets
Smoke at 225°F until 130-135°F (bark dependant)
Spritzing with water and apple cider vinegar.
Off smoker and wrapped
Tender. Flat pulls apart easily
Point is super moist and tender
Tenderness melts in your mouth. Texture is different than a normally smoked brisket and a normally cooked roast
Point is super moist and tender
Tenderness melts in your mouth. Texture is different than a normally smoked brisket and a normally cooked roast
