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Follow up on brisket first

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    Follow up on brisket first

    I bought a brisket flat in the sale bin trimmed almost all the fat cap off of it dry brined nine hrs then peppered then smoke it for 3 hrs then vacuumed bagged it and SousVide for 60 hrs took it and ice bathed for 30 minutes came home from work and the wind was blowing real bad so fired up the pelt grill instead of charcoal grill temp 300 And brought it back to 115 internal temp and seared with my torch it was as good as any brisket I’ve ever had
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    #2
    Looking good, but boy - when you list all those steps it sounds complicated!

    Comment


      #3
      It’s a lot of Hurrly up and wait

      Comment


      • rodkeary
        rodkeary commented
        Editing a comment
        I like the idea of QVQ. What temp did you go with for the sous vide portion of the cook?

      #4
      Looks good to me.

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        #5
        Looks great!

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          #6
          Nice Cook.

          Comment


            #7
            Looks good but I'd be danged hungry waiting 72+ hours for dinner!

            Comment


              #8
              Isn't it nice to have something percolating in the sous vide while you're at work? Your QVQ looks wonderful, smoke ring and all.

              Kathryn

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                #9
                Beautiful!

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