18 more hours before I take it out and put it in the smoker

18 more hours before I take it out and put it in the smoker.

Sous vide thread anyone?

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Is it human genitalia?

That would probably only take a few hours.

yours would be done in 5 minutes

>sous vide before smoking in an actual smoker
for what purpose would you do this over injection smoking retard

looks like eels

I wanna see how it turns out.
I took a brisket and started brining it in salt water and brown sugar Sunday night then took it out yesterday morning and put it in the foodsaver bags and in the tub at 145°. I figure I will take it out a little after noon tomorrow and smoke it for a couple of hours to finish it off.

I hope I don't fuck it up.

This thread's gonna die, but plz post a new one with your final result thanks user

curious myself about this whole sous vide thing

Don't waste your money. It's the high brow slap chop of cuisine. You'll spend a couple hundred then immediately regret it.

I've done this. Was underwhelming.
I like my brisket and shoulder to fall apart, not eat like steak, so you might like it.

I've made stakes with that thing that we the best steaks I have ever had. Also that whole setup I have there was less than $150.

>$150 dollars for a wifi-connected thermometer so you can boil steaks in a bag

think you've been had

Getting ready to put on smoker.

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>[PTSD from that horse hoof pic intensifies]

I WAS HAVING A GOOD DAY

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Well your happiness is clearly over now.

Smoking in progress

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Was pretty good but I've cooked better without all the work this took. I'm definitely not going to brine it again, was too salty.

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Why do people like you act like you have a credible opinion about something you obviously have zero experience with?

If cooking is an actual hobby of yours, immersion circulators are probably one of the better things you could spend your money on after a good knife, pans, mixer and blender

Looks great.
Did you prefer the steaky cut?
I didn't.
Ty for posting

I've had great experience with

chicken thigh:
165 for 2 hours

chicken breast:
150 for 2 hours

duck breast:
130 for 2 hours

duck thigh:
176 for 10 hours


pork ribs
140 16hr

spacing is just copy pasta from my sticky notes.