1st generation masterbuilt 40 inch smoker
1stgeneration masterbuilt 30 inch smoker
Brinkmann gourmet electric smoker
36 inch Blackstone grill-griddle
Kenmore 5 burner gas grill, webber smokey joe
Maine grilling woods
chigger creek grilling woods
lots of cast iron
Tanqueray gin
Michelob ultra
Maverick`733
Saving money for a stumps classic gravity fed charcoal smoker
cant wait!
Hey fellow Pit masters I was wondering if someone could tell me ,should I still dry brine a cut of meat that I intend to cook with the sous vide method or will I get similar results by the sous vide method alone ?
Any help is appreciated and Happy Holliday's to each and every one of you from my family to yours !
LIke Ed mentioned above, if you do it far enough ahead of time it will be fine. If you put salt right before putting in the sous vide then you will have salty juice.
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