36 hours sous vide at 155F
10 hours in the fridge absorbing rub and liquid smoke
2 hours in the oven at 300F
20 minutes tented
Kenji’s brisket FTW: https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html
10 hours in the fridge absorbing rub and liquid smoke
2 hours in the oven at 300F
20 minutes tented
Kenji’s brisket FTW: https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html