Thread: Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend?
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Old 06-26-2016, 07:53 AM   #132
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by chiefzilla1501 View Post
That is interesting. I saw a modernist cuisine article that suggested 7 hours at 149 in the smoke, then 140 degrees in the sous vide for 72 hours. I don't worry about low and slow for thinner cuts but don't know if I should be worried for thicker cuts for brisket. Bringing the brisket up to temperature in the smoke feels safer to me. Then how long should I toss into the sous vide? I'm guessing maintain at the 140 degrees.


Actually for safety, I think you'd want to sous vide second. The long cook time at 140 would pasteurize the meat within a couple hours. I'd just worried about washing out the smoke flavor.

Totally worth testing though, IMO.

If brisket weren't $6+/pound here, I'd try that myself.
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