ICYMI, Meathead gave two thumbs up to Chefsteps' sous vide smokerless brisket method, the particulars of which can be found here: http://www.chefsteps.com/activities/...smoked-brisket.
Speaking as the owner of a single BGE, when I have people over, often the problem is too much product and not enough grill space- especially when you want to perform different applications (smoking v. grilling, etc.). Anything that can make life easier by introducing a different off-grill method is, in my opinion, worthy of consideration (though my smoked brisket is next-level good!).
So for anyone who's tried the sv version, how does it compare to the real deal? Plusses? Minuses? Keen to hear!
Speaking as the owner of a single BGE, when I have people over, often the problem is too much product and not enough grill space- especially when you want to perform different applications (smoking v. grilling, etc.). Anything that can make life easier by introducing a different off-grill method is, in my opinion, worthy of consideration (though my smoked brisket is next-level good!).
So for anyone who's tried the sv version, how does it compare to the real deal? Plusses? Minuses? Keen to hear!
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