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I will do science to it! Smoke + Sous Vide
Why do you want to smoke first and the sous vide. Why not start doing the brisket sous vide and the do the smoking to add a nice crust? My suggestion would be to sous vide at 135F for 48 hours and then smoke at 65C for another 8 hours.- hoerup
- Post #54
- Forum: Electric Smokers
