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A try at Kenji's sous vide smoked brisket

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    A try at Kenji's sous vide smoked brisket

    This labor day weekend I tried Kenji's souse vide smoked brisket. You can see my step by step progress here.

    I was a bit surprised how well the cold, but cooked, brisket took smoke from the BGE. This method puts a nice piece of brisket on the table in about three hours of work on cook day. I didn't mention in the pictures that I spritzed it with water a couple of times while it was no the egg.

    #2
    Looks great! Just another tool in your tool kit.

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      #3
      Cold foods attract smoke like cold mirrors attract steeam in the bathroom.

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