It’s been a while since I’ve posted anything. I retired the first on May and have been busier then I ever was working.
Today I’m cooking 3 briskets for a family gathering tomorrow. Up early and started trimming around 5:00 AM.
The plan is to get them cooked up today, sealed in a food saver and held in a Sous Vide bath until serving time tomorrow. Briskets got on the pit at 7:00, it’s a cold and rainy morning here so I. Didn’t get a picture on the pit. I’ll get a shot in when it’s time to spritz.
![Beaming face with smiling eyes :grin: 😁](https://cdn.jsdelivr.net/joypixels/assets/7.0/png/unicode/64/1f601.png)
![IMG_0320.jpeg IMG_0320.jpeg](https://www.smokingmeatforums.com/data/attachments/697/697477-77fad499182390dba2266ee7102f91bd.jpg)
The plan is to get them cooked up today, sealed in a food saver and held in a Sous Vide bath until serving time tomorrow. Briskets got on the pit at 7:00, it’s a cold and rainy morning here so I. Didn’t get a picture on the pit. I’ll get a shot in when it’s time to spritz.