Central Nebraska | We drank some Kool-Aid and purchased a sous vide cooker a few weeks ago. After a trial run last week with some T-bone steaks we tried it out with a brisket this weekend. It was an 8 lbs brisket that we cut into three pieces, coated with salt and pepper, and vac sealed along with a bit of liquid smoke. Then it went in the water for 30 hours at 155 degrees. At noon today we pulled it out of the water and cooled it off in a cooler with ice and then we put it in the oven. Convection bake at 275 for about 70 minutes. I haven't cut into it yet but I've trimmed a bit off the edge and it is amazing.
Edited by golfnut 1/16/2021 16:57
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First sous vide brisket
