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06-13-2016, 08:14 PM
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#11 |
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F*ck Cancer!
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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.
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