I am looking for a good "sticky" or post for Brisket, Pork Butt and Beef Ribs. Can be here or elsewhere but have to think there is lots of good stuff here?
Not looking for recipes - really the technique and temps folks use.
Beef Ribs I have found this and it looks solid:
Pork Buttbutt I have these two:
Brisket I have this:
Can folks point me to other tecniques for the above they have used and liked please?
My understanding is that SVQ is Sous Vide then Smoke. And QVQ is Smoke - SV - Smoke.
Any good articles on when to use SVQ versus QVQ?
Many thanks for any pointers to techniques for the above or any good threads that would get someone started in this area. Thanks!
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