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Hammertime · 11-23-2016, 03:53 PM

I made some montreal smoked meat last weekend after brining the entire brisket for a few days. After smoking on the kamado for 12 hours, we found the texture to be tough/chewy.. so I finished off a hunk in the sous vide at 60C for 24 hours and it was heavenly. Fell apart in your mouth, but still tender and juicy.

Sous Vide saved my brisket.

11-23-2016, 03:53 PM	#19
Hammertime Scoring Winger Join Date: Jan 2009 Exp:	I made some montreal smoked meat last weekend after brining the entire brisket for a few days. After smoking on the kamado for 12 hours, we found the texture to be tough/chewy.. so I finished off a hunk in the sous vide at 60C for 24 hours and it was heavenly. Fell apart in your mouth, but still tender and juicy. Sous Vide saved my brisket.