For fun, I've invited some friends over to help me judge whether sous-vide first or last is the best approach for brisket. It's easy to find the sv first recipe from seriouseats, but despite several references to people preferring the smoking first, I can't find a reference to the specific suggestions. Thanks for any help! Here is my current plan (comments welcome):
Starting with 14 pound SRF Black:
* Separate the Point & cook traditional BBQ style (I can't figure out how to split the entire packer in a way that will fit my sous-vide, so thinking to split off the point) on my pellet cooker
* Cut the flat in half, and cook one part s.v. first (155 for 36 hours, then frig overnight, then smoker until serving temp) and the other half smoker first (this is where I'd love some ideas, otherwise will just make a guess).
-- David
Starting with 14 pound SRF Black:
* Separate the Point & cook traditional BBQ style (I can't figure out how to split the entire packer in a way that will fit my sous-vide, so thinking to split off the point) on my pellet cooker
* Cut the flat in half, and cook one part s.v. first (155 for 36 hours, then frig overnight, then smoker until serving temp) and the other half smoker first (this is where I'd love some ideas, otherwise will just make a guess).
-- David
Comment