Why So Long?

[aawa]

I looked up sous vide after I posted. One site discussed safety at length. I think sous vide is safer because the food will heat a lot faster in water vs.in a smoker due to the differing heat transfer characteristics of water vs. hot air.

I am not very versed in sous vide cooking. I just know that there is a way to hold food over a long period of time and it is safe. What the science is behind it or the times and temperatures I wouldn't be able to tell you at all. I just know it is an option.

 

[Smok'n n Joke'n]

I once smoked a brisket for 3 and a half years. Best brisket I ever tasted, and I've been smokin' meat the old school way ever since my great great grand pappy (who invented bbq) learnd me how to butcher a pig bare handed. There ain't no other way to do it and anyone who says otherwise is a damned liar, a cheat, and a communist.

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