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Off Topic TN Forums
Cooking Forum
Brisket
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<blockquote data-quote="AT Hiker" data-source="post: 4841139" data-attributes="member: 10019"><p>Do you have a sous vide machine? If so, it's the best route for you. 135 degrees for 24 hours, then into the oven for 3 hours at 225ish, uncovered. That will give you the crisp of a brisket. If you had a smoker I would still sous vide it but finish on the smoker for 3 hours at 225...which would arguably be some of the best brisket you've ever eaten. </p><p></p><p></p><p>Sent from my iPhone using Tapatalk</p></blockquote><p></p>
[QUOTE="AT Hiker, post: 4841139, member: 10019"] Do you have a sous vide machine? If so, it’s the best route for you. 135 degrees for 24 hours, then into the oven for 3 hours at 225ish, uncovered. That will give you the crisp of a brisket. If you had a smoker I would still sous vide it but finish on the smoker for 3 hours at 225...which would arguably be some of the best brisket you’ve ever eaten. Sent from my iPhone using Tapatalk [/QUOTE]
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