Combining sous vide cooking with actual smoke from the grill makes for brisket thats moist and tender yet still smoky with a great bark. I find that by letting my brisket cool a bit or even refrigerating it for up to a week I can place it on the cooler side of a kettle grill that Ive heated to around 300F 149C with charcoal and wood chunks and let it smoke for a good three hours or.
Sous Vide Brisket No Grill Or Smoker Required Platings Pairings
If youve got yourself a kettle grill or smoker then you can enhance your sous vide brisket through a bit of honest-to-goodness smoking.
Smoked and sous vide brisket. Good brisket is often called the Holy Grail of barbecuean apt description given how rarely you find good smoked brisket in the wild.
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