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Cure --> Smoke --> Sous Vide Corned Beef Brisket Flat
To smoke before or after sous vide has been debated and I now sous vide then chill down the meat and then slow smoke back to the temp you want to eat the meat. So this year's corned beef 30 hours 155 degrees, Chill down, smoke 2-3 hours on super smoke. I do this with Prime rib and it is incredible.- goswim
- Post #29
- Forum: General Discussion
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