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

quote:

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I'm not seeing the point, and you got a product substandard to what you're used to making.

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I did, and that's OK with me; I'm trying to figure out a better way to cook these things (for me, I know this isn't for everyone) and I figured this was worth a shot.

If I could make a brisket that's as good as something you get in a great bbq shack 9x out of 10 then I probably wouldn't do this. But my briskets are usually hit or miss for whatever reason (fire management over a really long cook is probably chief among my issues). I love brisket, but I hate two things about it: the variability I get in final results, and the time it takes. If I can improve on this technique, I think I can eliminate both of those issues. First shot, not so much, but hopefully others can learn from my mistakes if they're in the same boat as me.