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Showing content with the highest reputation on 06/14/2023 in all areas
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2 points
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Why not go the other direction? Sous vide the brisket first, then put over a fire to build the bark and add smoke? I do this sometimes over my fire pit, and it’s OMG good. IMG_3473.mov IMG_3474.mov IMG_3467.mov
2 points -
I bet it's similar to doing a pork "brisket." These are damn tasty cuts of pork goodness, too! Pork Brisket – Porter Road
1 point -
Pork belly cooked like a brisket. Sweet heat rub, coco char, coffee wood chunks. Cooked until 165° internal, wrapped in butcher paper, finished at 203°. I highly recommend this!! Sent from my iPhone using Tapatalk1 point
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Spare rib cook.
1 point
