Search results

Due to inclement weather my Brisket smoke has been postponed until next weekend. I've been using sous vide for a few years now but have never tried brisket. Started doing a little research and two of my favorite sites have already tried it! Serious Eats and Chef Steps Has anyone tried this...

EDIT - Has anyone tried Sous Vide/Smoker finish? Due to inclement weather my Brisket smoke has been postponed until next weekend. I've been using sous vide for a few years now but have never tried brisket. Started doing a little research and two of my favorite sites have already tried it...

Yes, I think I'm going to take out my clay pot and just like you, use the empty pan and foil to catch drippings. I'm using Stubbs charcoal which runs hot so hopefully I won't have to prop open the door to achieve those mid 300° temps...

I leave the pan in, but it has a ceramic clay base inside that i foil over. I think it's necessary for heat deflection. Edit: I may take the water pan completely out after reading Six's post above. Six, what did you use for rub? Sauce? Your brisket looks great! Thanks for the suggestions...

After a few years of lying dormant (aside occasional smoking up a few butts last summer for a few parties) and experimenting with other forms of cooking such as sous vide - I'm ready for a fun summer of BBQ! To get things going, I have a 15# untrimmed brisket sitting in the fridge ready for...