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re: Smoking Brisket
Posted on 12/6/16 at 12:52 pm to Janky
Posted on 12/6/16 at 12:52 pm to Janky
I just did the Chef Steps Sous Vide brisket and, other than being way too salty, it came out awesome. It was the tenderest, juiciest brisket I've ever done. If you do the Chef Step version, definitely use maybe 1/4 of the salt.
1
Posted on 12/6/16 at 1:02 pm to I_heart_beer
Not Aaron Franklin, but I have tried several different methods and this is the one that works best for me. I do not wrap in butcher paper however. I dont wrap at all I use a Backwoods smoker and it retains moisture very well so no need to wrap. That is until the rest.
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