Did something like this a few months back, but started with a 4-5 hour cold smoke instead of liquid smoke. And then tried to crisp it up in the insta-pot air fryer.
did a brisket sous vide, and followed this recipe: https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe
did the 36hr @ 155F routine
in-freakin-credible
the meat was fall apart, melt in your mouth awesome.
it was just rich tasting, unlike anything i've done. after it had rested i cut 3 slices, and i was satisfied for a couple hours.
and I can whomp down a 1 pound steak in a hurry.
i think i was a bit light on the liquid smoke in the bag. but that can be adjusted.
#cookstr #grownostr
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