Hey. So I'm gonna smoke a brisket tomorrow to eat the next day.
I'm gonna do a sous vide hold on it after it's done. Should I just hold it for 24 hours or should I refrigerate it and then reheat it in the sous vide the next day?
I'm gonna do a sous vide hold on it after it's done. Should I just hold it for 24 hours or should I refrigerate it and then reheat it in the sous vide the next day?
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