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smoking 5.0's Sous Vide sucks and you should feel bad BGE Smoked Brisket

Guatemalan Insanity Pepper said:
this isn't the 
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 thread :lol:
 
it's the #sousvidesucks thread
:rofl:
 
 
 
 
 
 
:cheers:
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Dude if anyone knows about hybrid cooking it's you.
 
Now go make me a sandwich. You know. A quesadilla. :rofl: 
 
The Hot Pepper said:
I also figured middle... so I guessed close I guess. Figured smoke at high temp to form bark, then sous vide, then back on smoker normal temp just to dry out bark, or similar... but I don't think that would be faster (would it?)... or better, but would be interesting to see!
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smoke in beginning for smoke/ring, SV for gentle/long cook for doneness, and hours at end to create usual bark and render fat/collagen ...
 
I slowly touched my meat to see if it was willing.  She did not refuse.  I then grasped firmly at her widest part.  I gently squeezed some yellow sauce onto her, rubbing her from top to bottom.  I then flipped her over for full service rubbing.  Next I sprinkled my magic dust onto her, kneading the magic in.  She did not refuse.  Slowly, she built up a thick layer of magic seasoning, culminating in a crescendo.  We both finished at the same time and all was right with the world.
 
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grantmichaels said:
"Check out this video of how we used sous vide to make a small cut of beef brisket far better than it is possible in a smoker ..."

- M.G.



^^^ for Booma, not GIP or 5.0 ...
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calchilihead said:
And finally on the smoker, ready to go night night for 16+ hours.  See you tomorrow my sweet love.
 
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please tell me that is some sort of makeshift-mesh-Faraday cage of Copper around the rim, an not Bacon being used as a seal  :rofl:
 
 
I can't wait to see this cook come together...
I have been waiting to see more "Q",  "top": #Jacuzzi-meat here, for a while now  :party:
@calichilehead please take lots of pics and share as many as you feel comfortable with :)
 
am already salivating anticipating final results  :drooling:  :drooling:
 
 
 
:cheers:
G.I.P. 
 
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