Sous Vide Brisket???

[ACW3]

I saw this article today.  Worth passing along IMO.  Good for doing at home, but probably not for competition.  Need more time.

http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html

Art

[muebe]

I made a Sous Vide brisket before and was not impressed. So I carved the rest and bagged it up with it's juices in the fridge overnight. After that it went from blah to amazing!

This article does point out the problem with getting the meat tender and moisture loss.

Thanks for the link