Hi Pit,
I’m away from all my grills. I brought my Joule sous vide with me, and I have access to a small gasser and a small electric smoker and some hickory and apple chips.
The other day I found a brisket vacuum packed In the store. I came back to this rural home to realize the only plastic bags in the house were sandwich size. So I took a deep breath... and sous vided the brisket overnight in the vacuum pack it came in. Then I salted and chilled it and then I seasoned it and smoked it back to 125.
It wasn’t AS good as dry brining and seasoning first, but it was still darn good.
Thoughts? Brilliant? Stupid? Dangerous (wrong plastic)?
Now I’m staring at an 8lb pork butt in this farm house freezer and thinking...
This time I do have time to go to town and get some 1 or 2.5 gal freezer bags.
I’d love some feedback.
Thanks!
LifebyC
I’m away from all my grills. I brought my Joule sous vide with me, and I have access to a small gasser and a small electric smoker and some hickory and apple chips.
The other day I found a brisket vacuum packed In the store. I came back to this rural home to realize the only plastic bags in the house were sandwich size. So I took a deep breath... and sous vided the brisket overnight in the vacuum pack it came in. Then I salted and chilled it and then I seasoned it and smoked it back to 125.
It wasn’t AS good as dry brining and seasoning first, but it was still darn good.
Thoughts? Brilliant? Stupid? Dangerous (wrong plastic)?
Now I’m staring at an 8lb pork butt in this farm house freezer and thinking...
This time I do have time to go to town and get some 1 or 2.5 gal freezer bags.
I’d love some feedback.
Thanks!
LifebyC
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