I noticed FlaBouy has been SV'ing briskets. I've been wanting to try it. Just wondering how to deal with the size of it. Both bag size and bath size. I use ziplocs and have only been able to get the 1 gallon size. I have an Anova which will handle 5 gallons of water which I put in a 7 gallon tank.
Do I cut it into pieces small enough to fit the 1 gallon bags?
How much meat can you stuff into a 5 gallon cook?
Most importantly, how much more reliable is a SV cook than a traditional cook for brisket (if at all) at producing a juicy brisket in the end?
Do I cut it into pieces small enough to fit the 1 gallon bags?
How much meat can you stuff into a 5 gallon cook?
Most importantly, how much more reliable is a SV cook than a traditional cook for brisket (if at all) at producing a juicy brisket in the end?
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