Jonathon Just make sure that you have a couple of toddies beforehand and that you also have your insurance card with you!
Team Blue
Don't let Austin's constant barrage of propaganda influence you, Team Blue is the place for people who are SERIOUS about Meat!
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Go with the flow and hang on tight and have a couple of drinks prior to limber up.
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Denny O agree with Tex_77 I used the serious eats link above. The brisket came out great. I used a tsp of hickory liquid smoke in the bag. Did mine at 155 for 24 hours cooled then on the smoker at 250 for 3 to 4 hours. May have added a little curing salt to get that faux smoke ring, but can’t remember. May not be pure BBQ but it is easy, delicious, reproducible results so far. I’ve made this a few times, and always a crowd pleaser. The best part is you can make it ahead and throw it on the smoker so that you can be sure it is done when you want it to be.
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Denny O I’d follow the recommendations here https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe
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PaPaSmokes Actually you can go over a permanent marker too with a permanent marker and it will lift off if you wipe it quick enough. Problem is it dries so fast
RE: Mechanical Bull Riding for Walton's
RE: Mechanical Bull Riding for Walton's
RE: Mechanical Bull Riding for Walton's
Mechanical Bull Riding for Walton's
RE: Brisket Sous Vide then Smoker
RE: Brisket Sous Vide then Smoker
RE: Praise Report
RE: Brisket Sous Vide then Smoker
RE: Brisket Sous Vide then Smoker
RE: What did everyone cook today?
