A place to discuss low 'n' slow cooking, ask questions and share advice.
by TonyB » 02 Aug 2016, 09:50
For those of us with Sous Vide equipment and a smoker here's an interesting hybrid approach to producing brisket.
http://www.seriouseats.com/2016/08/food ... isket.htmlI will be trying this approach for a party in a couple of weeks time and will try and report back.
This may be a good approach to our leaner British brisket.
TonyB
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TonyB
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by essexsmoker » 05 Aug 2016, 12:41
Great article. Thanks.
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essexsmoker
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