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Recent content by mikeporter616
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Christmas Travel Meat question: We are traveling to Colorado to meet my son and his family from CA. for Christmas. I plan on smoking a brisket and some tri tips to take with us. I will have a sous vide to warm the meat. My question is, do I slice the meat before vacuum sealing or not? Anyone...
Just under 6 hours at 250, pulled at 193 (was shooting for 190 but got distracted). A little of the bark come off on the tongs when wrapping for the cooler and was to die for. Rested about 2 hours and sliced. Great taste, good consistency and juicy. Works for me.
You might look for a Morton's Smokehouse Tri Tip. They are marinated and cryovaced, but turn out pretty good when treated like a brisket. Aldi carries then usually.