Dry Brisket? Try This! Sous Vide Rest Brisket!
Автор: El Señor BBQ
Загружено: 2022-10-05
Просмотров: 10635
We have a Select Grade brisket that we decided to experiment on. Select grade briskets have very little internal muscular fat so we decided to smoke it on our Kamado Joe Classic 1 until we had a good bark around 180 degrees. Using the Fireboard 2 Drive made things that much easier! Once that was done, the brisket rested for 2 hours and then sous vide at 150* for 18 hours and 40 minutes. This allowed the collagen to still render but much slower, keeping the brisket moist while tenderizing it. This made for an amazing experience!
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Expandable Food Saver Bags - https://amzn.to/3MbRA5p
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