Quote:
Originally Posted by Team Sergeant
Yeah, depending on what you're smoking after so much smoke, wrap it in tinfoil and return it.
Most proteins need only a bit of smoke compared to the long low heat needed to break down the protein chains that make the meat tender.
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"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.