Quote:
Originally Posted by chiefzilla1501
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.