Quote:
Originally Posted by PSM
"Do you hate me now?" 
I sorta did what you suggested. I smoked the brisket flat with mesquite charcoal for 3 hours and then "wrapped" it in a Ziploc bag and put it in the SV oven for 24 hours.
The rest of my immediate family lives in Texas and they always brag about their briskets (and they are great), this was better by far! 
Served with potato salad and corn on the cob.
Reality check: We watched Taking Chance before dinner, though. It is Memorial Day, not National BBQ day!
Salute all! Hug your family.
Pat
ETA: Temps were 200° in the smoker and 155° in the SV. |
OK, tonight I smoked another 1/3 of the brisket but in reverse order. I SVed it for 24 hours then smoked it for 3. Terrible! It was dry and one of the worst briskets I've ever had. I still have 1/3 left and I will do it the way I did it the first time. That will let me know if it's the cooking method or the time in the freezer that's the problem.
Pat
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