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Brisket- Smoked and sous vide
i cut a brisket in half (brined one for corn beef and smoked into pastrami) and one for smoked brisket. I seasoned it Texas style, just salt and pepper. Smoked it for 6 hours at 260 with apple chips. Took it off and bagged it for sous vide at 155 for 24 hours. I know this is backwards to most...- chipnputt
- Thread
- brisket sous vide
- Replies: 9
- Forum: Sous Vide Cooking
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Jalapeno, cheddar Summer Sausage
I just finished a batch of summer sausage with Sous Vide to keep the regular cheddar cheese from melting. After smoking on apple wood for 3 hours, I finished with 2 hours of Sous Vide at 145F. -
New member from East Texas
Just joined the forum today to improve my smoking skills. I'm recently retired and moved to Lake Fork in east Texas. Bought a Horizon 16 classic. Been smoking on a gas grill with a wood box, so I'm excited about doing it the right way. Hobbies are fishing, gardening and home brewing...
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