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CigarNut · 06-13-2016, 08:14 PM

I put a 4 1/2 lb brisket up this evening for a 48 hour cook @ 133 degrees.

I have pureed onion, avocado oil, pepper, garlic, (lots of) tobasco, and some salt in the bag with the brisket. I have used this marinade on Sous Vide Tri-Tip a few times and they came out great, so I have high hopes for the brisket

This will be my longest cook.

06-13-2016, 08:14 PM	#295
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,038 Trading: (111*)	Re: Sous vide I put a 4 1/2 lb brisket up this evening for a 48 hour cook @ 133 degrees. I have pureed onion, avocado oil, pepper, garlic, (lots of) tobasco, and some salt in the bag with the brisket. I have used this marinade on Sous Vide Tri-Tip a few times and they came out great, so I have high hopes for the brisket This will be my longest cook. __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.