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Thanks for all the suggestions. I decided to try following the below on my last brisket. This was a smaller grass-fed/finished brisket.
Smoked 2-3 hours at around 200
Then into sous vide at 180 for about 12 hours
Results were fantastic! I love this method because it is mostly hands off and I...
I will have to give this a try!. I like this timeframe much better because I can start it early morning and eat it for dinner which prevents having to run it overnight. What temp do you usually go for?
I have been having some issues getting a Sous Vide brisket to come out well!
Reading through this guide:
https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe
I decided to follow the below plan.
My over all plan has been to smoke for a few hours, then Sous Vide for 34ish...