Just a reminder to vote early and vote often !!! Remember, if I win you guys win as well. This recipe was developed with the help and general knowledge found right here on AR. So we as a group get the notoriety, as well as one lucky member who votes will be eligible for the prize I receive if I do win. So keep those votes a comin' folks !!!!
Voting will end Sunday, July 5th so plenty of time to get 'em in !! Thanks AmazingRibs !!!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
When I first read about SV brisket I was basically against it on general principles due to my Texas upbringing: "brisket should be smoked until done at 203* or thereabouts."
BUT, this concept has been creeping into my thoughts the last several months and I've been intrigued by a medium rare yet tender brisket to the point that I've been thinking of trying this. Your post may be the push I need to go ahead with this project.
It's a long process, 52 hours of bath time, but it does yield some interesting results. I'm thinking about doing one over the holiday myself with a wagyu full packer wet aging in my fridg. Give it a try if you feel adventurous !!
Comment