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SOUS-VIDE-QUE Brisket (REDO!) | Anova Oven

SOUS-VIDE-QUE Brisket (REDO!) | Anova Oven

-Smoked on the @webergrills kettle for 6 hrs at 275°F over @cowboycharcoal and oak chunks -Transfered to the @anovaculinary oven to sous vide at 170°F for 12 hrs. I have always tried to perfect smoked and sous vide briskets but never loved the result as it would be too dry or the fat wouldn't have rendered. This was the complete opposite and ...

39.5K viewsFeb 18, 2022

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