Intro and a Question From Georgia

[LA Pork Butt]

Welcome to the Pit from Dallas, Texas!

[Bad Hat BBQ]

Welcome to the Pit from Manassas VA

Following this thread, have not yet pulled the trigger on a Sous Vide but it is likely to happen soon.

Would love to hear more about your outdoor kitchen...it is one my favorite threads

HAVE FUN

[ProPilot]

Been all over the Manassas Battlefield... Interesting Place, I spent a lot of time as a boy in the Vicksburg Military Park exploring.

What I would like to know is how they got young men to stand 50 feet apart and shoot at each other?

[Redwng]

Welcome from St. Cloud, FL. Can't assist with anything SV.

[RonB]

Welcome to The Pit.

[Mosca]

Welcome! I’m no help on the sous vide, though.

Who did you fly for?

[ProPilot]

TWA and AA, along with Gulfstream G450/550 Lived in Hong Kong and Dubai, Been all over the world.

[Skip]

Welcome from Minnesota. You will like it here. Sorry, I SV but never have done large cuts like brisket. You'll get some good advice on your question here though.

[58limited]

Welcome!

[Elton's BBQ]

Welcome to the Pit!
Cheers from Norway

[jfmorris]

Welcome to the Pit from Alabama. I'm a Georgia native, but have now been in Alabama well over half my life. I cook mostly with charcoal and wood, sometimes fire a gas grill or my griddle for convenience. I actually use the griddle more than the conventional gas grill.

My take is - use the smoking wood you like! I have a bag of mesquite chunks in the backyard shed, and will start using those on the kettle and kamado, or in the offset, when I run out of hickory, apple and cherry. I used to use just mesquite and hickory, but have branched out to more fruit woods, post oak, and so forth. I like post oak mini-splits or chunks for my brisket and other beef. I use hickory or fruit woods with pork, and pretty much no wood with poultry these days - just charcoal rotisserie there.

I think FireMan brought up a good question that I've pondered as well about SV. I have an Anova - just use it a couple times per year, mostly in the winter. Last time I used it was to "finish" pastrami with a 4 hour bath at 195F, in lieu of steaming it after smoking. Great results, but I do wonder if BPA's were leaching out of the Food-Savr bag at those temperatures. The longest I've done anything in SV was 5-6 hours, for a pork loin at 140F.

[ProPilot]

I agree with You on the rotisserie chicken. And Iove my griddle, I have learned to make delicious Smashburgers and the ever iconic Krystal Hamburgers, To me they just don’t tase the same as they did back in the day

[Porkies]

Welcome!! There are some experts in these forums. Unfortunately, I'm not one of them

You'll get plenty of great advice though, as long as you don't listen to people like Porkies

[klflowers]

Welcome from TN. I have an Anova and a Joule. I have done the qvq thing a bunch with chuck roasts - they come out beautifully. But I haven't done a brisket. I don't have a container large enough, and I just like smoking briskets all the way. I mainly use the SV to do steaks from frozen. Couple of hours at around 128, seared over coals with a chunk of whatever wood is handy.

[Donw]

Welcome

[Soonerpop]

Welcome from north Texas. Have fun on the Pit

[Alan Brice]

Welcome fr Cincy Ohio! I have a 17L Anova container with an InkBird unit. Usually do a flat or a point, rarely do both at once.
I have a 22 kettle, PBC, n a recently fell into SnS Kamado. Just playin'. Prob do more briskie than anything. Love this site.

[ProPilot]

What wood do you smoke with, I like Post Oak for all, and Mesquite for beef or a mix of the two.

[Alan Brice]

ProPilot ,I used to do hardwood flooring for 30 years. I have an abundance of maple, oak(red & white), cherry n some hickory. Mostly oak or maple.

[HawkerXP]

Lots of info here. Look in the channels section.