Smoking Sous Vided Brisket
Posted: Tue Dec 19, 2017 2:58 pm
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).