Sous-Vide BBQ Brisket
(OP-2010)"Without Further Ado," I present you with my first.....Sous-Vide BBQ Brisket. I have wanted to do this for quite some time but never felt the urge until I started conversing on Facebook about SV BBQ Brisket. Everyone has a different time and temp and smoking technique, so I thought I would experiment with the best temp and time. Best for whom?.....best is subjective, so this is best for me. Who knows, this might be a complete fail. May have to do this several times before I dial it in. I am writing this blog before I even attempt anything. Brisket, oh Brisket, how shall I make you? Last year I smoked a Brisket low and slow on my Weber Smokey Mountain using Charcoal and wood, and it took 15 + hours. Granted, I have a custom Weber, so I never had to reload the darn thing, but it still took a very long time to make BBQ Brisket. I also used a BBQ GURU so I was able to keep a constant temp of 225˚ƒ. How much smoke do you really need? Most smoke penetration occ...