All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.
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I did a test run on some brisket this week that I sous vided at 155 for 36 hrs, then smoked at 275 for three hours directly on the grill of my Traeger. It came out great, though I think I'll cut the bath temp down to 145-150 next time so the meat won't fall apart so easily. But it was super juicy and smokey. The trouble was that the smoker cooked the bottom (no-fat side) leathery tough. Any suggestions to cure this? (aside from smoking it on a layer of bacon).
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