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The Water Cooler
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<blockquote data-quote="tRidiot" data-source="post: 3141617" data-attributes="member: 9374"><p>Personally I have a pair of Joules I use for sous vide. I like the WiFi thing and mine were out before Anova added WiFi. I have used the Anova before (my neighbor has one) and it works quite well, also.</p><p></p><p>The brisket was awesome. I will probably not do the second smoke next time, just take it out and sear it with the flamethrower when the time comes. The edges of the flat got a little crispy on the second smoke, which was at 350°F to try to set the bark. The bark came out great. I probably didn't ice it enough, so the internal temp was a little inconsistent, even though I only left it on there for probably a little over an hour and a half. The thinner edge of the flat wasn't dry, but it wasn't juicy, it was good, though. Great flavor, tender as can be, passed the bend test with flying colors and the pull test as well. </p><p></p><p>I would say the flat came as as good as I have ever seen on any traditional smoked brisket, while the rest was incredibly moist, juicy, tender, and flavorful - I definitely will be doing this again! Overall a great learning experience with sous vide brisket, and it got devoured by my guests. There is only a very tiny amount left, less than a pound overall, I would bet. Beginning weight was just under 15lb before trimming.</p><p></p><p>I don't know if I got any pics - The Wife did run some video when I was slicing, I'll have to look on my phone later and see if I can get something usable out of it! lol</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3141617, member: 9374"] Personally I have a pair of Joules I use for sous vide. I like the WiFi thing and mine were out before Anova added WiFi. I have used the Anova before (my neighbor has one) and it works quite well, also. The brisket was awesome. I will probably not do the second smoke next time, just take it out and sear it with the flamethrower when the time comes. The edges of the flat got a little crispy on the second smoke, which was at 350°F to try to set the bark. The bark came out great. I probably didn't ice it enough, so the internal temp was a little inconsistent, even though I only left it on there for probably a little over an hour and a half. The thinner edge of the flat wasn't dry, but it wasn't juicy, it was good, though. Great flavor, tender as can be, passed the bend test with flying colors and the pull test as well. I would say the flat came as as good as I have ever seen on any traditional smoked brisket, while the rest was incredibly moist, juicy, tender, and flavorful - I definitely will be doing this again! Overall a great learning experience with sous vide brisket, and it got devoured by my guests. There is only a very tiny amount left, less than a pound overall, I would bet. Beginning weight was just under 15lb before trimming. I don't know if I got any pics - The Wife did run some video when I was slicing, I'll have to look on my phone later and see if I can get something usable out of it! lol [/QUOTE]
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