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I think I screwed up my brisket! Any opinions??
I'd consider doing the opposite. sous vide first for 14 hours (after being rubbed and vacuum bagged for 24 hours) at 165 and then smoke for additional 4 to 5 hours at 220. -
Hello to all. joined in 2016
Hello, I'm from Suwanee, Georgia at this time. Been experimenting with smoking and bb'qing for about 15 years now I've used gas grills charcoal grills electric smoker (Bradley) wood grill (Kamado Joe) Hope to make some new friends and learn more about cooking. thanks.
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