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  • Brisket Question

    Picked up a 15lb prime brisket and planing on doing in SV. Planning to separate point and flat and vacuum pack then 36 hours @ 155 then ice bath. Then in smoker for 3 hours @ 225. Does that sound like a good plan or do I need to lower temp and do longer?


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  • #2
    Serious Eats made an excellent article on doing brisket in a sous vide. If you have not seen it, take a look....

    http://www.seriouseats.com/2016/08/f...q-brisket.html
    Dave

    I love coming home. My back porch smells just like a BBQ joint.....

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    • #3
      Yep that is what I based my timing on. Was just curious what others have had success with


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      • #4
        Haven't brought meself to the dark side with brisket... yet. Still old school with that for now. Oh, the thymes, they are a changin'...


        Drinks well with others



        ~ P4 ~

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