FNG here, glad to be here. I wish I found this place 3 mistakes ago! I started cooking in restaurants at 13yrs old, I'm 48 now, and went to culinary school for 2yrs. I LOVE the smoking part much better. I have about 8 bone-in pork butts, 30 sausages, corn on the cob, squash, various other veggies, and my 1st brisket I did over the weekend. Which took about 19hrs (it was a 15lb pre-trim).
I've cooked all types or styles, smoking, broiler, sous vide, sautee, grill, fryer, you name it.
Anyways, glad to be here. Here's a pic of my brisket. And some burnt ends I made the day after. I vacuum sealed the cubes and 6 slices of brisket. It kept it nice and juicy during the reheat during the sous vide reheat (150 water temp)
I've cooked all types or styles, smoking, broiler, sous vide, sautee, grill, fryer, you name it.
Anyways, glad to be here. Here's a pic of my brisket. And some burnt ends I made the day after. I vacuum sealed the cubes and 6 slices of brisket. It kept it nice and juicy during the reheat during the sous vide reheat (150 water temp)