t0mato said:
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.
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food-bev 5.0's Sous Vide sucks and you should feel bad BGE Smoked Brisket
- Thread starter calchilihead
- Start date
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.
No burnt ends makes me a sad man. Lovin the bark and the temp controller Mike.
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!
Actually looks like i hit the second stall at 185. Lets see how long it lasts!
Woooo less time wrapped
Wooo gone up 1 degree.... hahah
I wonder if I should sneak another picture
just hit 190..... soooo close, at exactly 20 hours.
20.5 hours, 191 degrees - The texas holy grail of "Lookin like a sum'bitch meteor fell out thar sky!"
The carmalization of the brown sugar.
The carmalization of the brown sugar.
t0m what are you cooking?
And she is off! 22 hour total cook time. pulled at 195, should get to 200 during the rest/cool
she is jiggly which means we are spot on for doneness. Cant wait to cut it
Goodnight my sweet darling, see you in 5 1/2 hours
she is jiggly which means we are spot on for doneness. Cant wait to cut it
Goodnight my sweet darling, see you in 5 1/2 hours
t0mato said:
You gotta post up pics man! Feel free to put pics here, or your own thread I dont mind!
Allrighty im off for a while, gonna go to this bowling tournament. Ill post up pics from the cutting when i get home and the party starts. Thanks for listening to me babel about my meat!
tctenten said:
Thanks dude! So hard not to eat it right meow.
t0mato said:
if "anyone wants to see" is a silly statement.
We all can't wait to see heh