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

t0mato said:
Excellent to hear that. That thing will be a quivering pile of magnificence when everything is said and done.


Burnt ends?
 
Nah, since I have to hold them temp in a cooler for so long, I am going to leave it as one chunk.   Oh well.  Such is life for planning to much shit this weekend, by I have a regional PBA event to compete at heh.
 
Looks good mang! I'd say use only towels and cooler if it was pork because of the bark but with briskie not sure, not as experienced, and bark is different so looking forward to it!
 
20.5 hours, 191 degrees - The texas holy grail of "Lookin like a sum'bitch meteor fell out thar sky!"
 
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The carmalization of the brown sugar.
 
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