Came across this video on the Sous Vide Everything you-tube channel. Has anyone tried this?
https://www.youtube.com/watch?v=HMMT5xapmQo
https://www.youtube.com/watch?v=HMMT5xapmQo
I sousvide whole packers , Its a game changer.
Been there, done that.
Came across this video on the Sous Vide Everything you-tube channel. Has anyone tried this?
https://www.youtube.com/watch?v=HMMT5xapmQo
I've seen the video before and wondered instead of wrapping after 160 internal on the offset what would happen if you let the meat cool down, bag and re-start the cooking sous vide to 205 interior.
It’s amazing what a harbor freight flame thrower can do for bark.I'm thinking if you like bark, this is going to be a no-go. Assuming a brisket goes on at ~45 degrees or so, it really takes at least 100 degrees of temp rise to get the bark I want, maybe more depending on how crispy you like it. There doesn't seem to be a lot of room for sous vide here, how have they turned out from the guys that have tried it?
As I see it, wrapping a brisket is almost like a reverse-sous vide in a way...