that's a big ass brisket for sure.Brisket $3.49# wood $1.25 a stick average cost to produce 18-20# brisket around $120.00 when you add in the cost of the beer.
after tryining butcher paper i prefer it over using foil i use a large baking sheet to support the weight of the meat thoughLow and slow. I never exceed 250. I do want to try wrapping with butcher paper rather than foil.
Sous vide is just boiled meat to me.Yet sous vide plus a fast sear is somehow off-putting to many, many folks. I don't get it and never will.
Nor do I understand steaks cooked blue but that's going too far afield.
Back on topic - I do not possess the time, industriousness, or attentiveness to detail to properly smoke a brisket. I greatly admire those folks who have mastered the skills involved.
No food is boiled if it never touches the boiling liquid. Sous vide is just a really, really finely controllable way to heat things to a specified temperature.Sous vide is just boiled meat to me.
If it's sous vide, include me out.No food is boiled if it never touches the boiling liquid. Sous vide is just a really, really finely controllable way to heat things to a specified temperature.
Boil in bagIf it's sous vide, include me out.