re: I did the Sous Vide Brisket so you wouldn't have to....

quote:

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- When smoking on the WSM, I didn't use a thermometer; I just assumed it would be cooked under the typical temperature I pull my briskets at. That was probably a mistake.

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I did this same recipe and I made the same mistake when I finished mine on the Primo. I actually did probe it right after I pulled it off and it was at 211°, so I'm sure carryover brought it up even more before I sliced it. If I had it to do over again, I may ice bath and then refrigerate overnight after the sous vide process so the internal temp of the brisket before smoking is <40°. That way you have ample time to smoke at a low temp before your internal surpasses the 155° that the brisket was cooked to while sous vide. The whole point of the sous vide process in the recipe was to put out a juicy brisket at a similar texture to one that has been cooked on the smoker until ~200° internal. So by overshooting that temp (155°) during the smoking process, you've more or less negated the primary benefit of doing sous vide to begin with. That seems like a key point that Kenji didn't really spell out in his recipe.