Maybe, just maybe, like you guys I've smoked a few briskets in my time on my Backwoods Smoker?
Instead of the traditional ways, I figured I would try something that *appears* to deliver more consistent results at the desired timing. Biggest variable is the desired timing of being done. Second biggest variable is ensuring that I have the right combination of rendering the fat without overdoing/undercooking it. In my research I've seen brisket that you'd never know was done partially SV...even for the bark. And the Sous vide method I'm trying for the brisket turned out incredibly well for a pork butt last month. Maybe it works well, maybe it turns out like ****. Either way, I'm curious to try, so we'll see the results of this experiment soon
Instead of the traditional ways, I figured I would try something that *appears* to deliver more consistent results at the desired timing. Biggest variable is the desired timing of being done. Second biggest variable is ensuring that I have the right combination of rendering the fat without overdoing/undercooking it. In my research I've seen brisket that you'd never know was done partially SV...even for the bark. And the Sous vide method I'm trying for the brisket turned out incredibly well for a pork butt last month. Maybe it works well, maybe it turns out like ****. Either way, I'm curious to try, so we'll see the results of this experiment soon
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