Reacquainting myself with the WSM


 
I ended up doing Sous Vide, 2 briskets at 155° for 36 hrs. I was concerned they didn’t seem very tender when I took out of the SV. After 3 hours at ~300° on the WSM, it was fantastic. Many commented it was some of the best brisket they ever had! I was very pleased with the result. Many thanks for the suggestions.
 
Sounds great. What was the finish temp?
Bet it probed tender.
Wonder how long it takes brisjet to get to 140 in a water bath.
Thanks
 
36 hours in water @155° so it was surely that temp throughout. I put on smoker for around 3 hrs, didnt really pay attention to finishing temp, only unti it probed tender. I was very pleased with result. I’m sure to use this technique again, if I can afford the meat, given recent prices….lol
 
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