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Old 08-06-2016, 08:40 AM   #21
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Rick:

As a fellow sous vide and BBQ aficionado, this is too good not to share:

The Food Lab's Complete Guide to Sous Vide Smoked Brisket | Serious Eats

I'll be picking up a flat this weekend!
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Old 08-06-2016, 12:49 PM   #22
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Quote:
Originally Posted by BaltimoreLurker View Post
Rick:

As a fellow sous vide and BBQ aficionado, this is too good not to share:

The Food Lab's Complete Guide to Sous Vide Smoked Brisket | Serious Eats

I'll be picking up a flat this weekend!
Nice. Thanks.
I have already used my new bbq several times and really like it. Last night I trimmed seasoned and injected (with apple cider) three pork butts. Then I smoked them for about 2 hours each, then vacuum packed each with a cup of more apple cider and let each marinate overnight. This morning I put them in the sous vide at 165 degrees, and will cook them until I go to bed tonight. Tomorrow morning I will put them on the bbq to crisp them up. Tomorrow afternoon we will have about 120 guests. I hope it turns out.
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