The wif is getting me a sous vide stick for Christmas so I am trying to learn all I can now. Has anyone ever done brisket sous vide? Time and temperature? I would think smoke first for flavor?
I have not done a brisket, but a chuck and top round ... typically 131 for about 50 hours is common here ... have a top round in the hot tub right now set to come out at 4pm and going to try for beef on weck.... Time and temperature? ...