Nothing like bbq in the snow. Yes, Serious Eats. Well, my brisket ended up a bit on the tough side. Hard to believe after that amount of cooking. Great taste, but I’m wondering what went wrong with the texture. Any idea???
You are correct, I've sous vide belly pork for 6 hours and it's fantastic. Flash fried then brushed with a sticky glaze it really is worth the time to cook. There really is no effort involved you just leave it to do the work itself.
I done the exact same thing with my brisket 36 hours sous vide finished it off smoking on Jim beam smoking chips outside on the BBQ in February when we had all the snow I seen my neighbors looking out the windows like i was a complete idiot haha. But the most tender brisket I've ever tasted in my life. Did u get that recipe from serious eats too?
thanks - I have been waiting for this to come back on sale, just ordered the wi-fi one so I can start cooking steak so it's ready when we get home. For those wanting a decent vacuum sealer, I use the food saver - https://www.amazon.co.uk/gp/product/B007RYOS5K/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 - I saw too many fake reviews for the cheaper ones so went for a slightly more pricey model.
I guess nobody on here would recommend a pressure cooker then ;)