I did a small (1 lb since I was testing) brisket with 27 hour sous vide @155F followed by a 2 hour smoke. I am very pleased with the results. It lost a huge amount of liquid during sous vide so the end result was very tender, it sliced well, but wasn’t juicy. I’m never going to pull an all-nighter with my Smokey Mountain but would 100% do this technique again. It’s not going to win any competitions but definitely pleased the crowd.
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