cbuck1
Knows what a fatty is.
- Joined
- Aug 19, 2009
- Location
- Sherman...
I did a test this week of sous videing brisket at 155 for 36 hrs, then putting it directly on the grill of my Traeger at 275 for 3 hrs. It came out juicy and smokey, but the bottom was leathery tough. Any suggestions on how to avoid this?
Thanks.
And apologies ahead of time to you sous vide doubters.
Happy holidays!
Thanks.
And apologies ahead of time to you sous vide doubters.
Happy holidays!