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I’m thinking maybe both. I love getting a really big brisket and cooking on the grill for the duration..the flavor is unbelievable. This was a smaller one, and they can be difficult to get right, and the sous vide is awfully close. Sent from my iPhone using Tapatalk

I’m also thinking that seasoning before the bath is necessary. My biggest complaint is flavor, but other testers are gobbling it up. We are our own worst critics! Sent from my iPhone using Tapatalk

I’m surprised too, but pleased. I had to take a chance. Sent from my iPhone using Tapatalk

Not particularly, but I think I need to adjust cook times, maybe less time on both. The tenderness is what really stands out. Sent from my iPhone using Tapatalk

Ok, it’s unbelievably tender, but just not the beefy, brisket flavor I like. Possibly the recipe/cook times need to be adjusted. Sent from my iPhone using Tapatalk

Randazzo’s is widely regarded as the best king cake in New Orleans, I have to agree. Sent from my iPad using Tapatalk

On the grill, three hours to go... Sent from my iPhone using Tapatalk

Here it is, still in the bag after 30 hrs at 155°. Lots of juice. Goin in the fridge overnight. Sent from my iPhone using Tapatalk

Yeah, me too. If we hadn’t given them a 17 point head start.... Sent from my iPad using Tapatalk

I’m hoping that letting my brisket cool in the fridge might re set the smoke absorption ability. We’ll see. Sent from my iPad using Tapatalk

I’m curious, why did you smoke first? Sent from my iPhone using Tapatalk

Ok, this will be interesting. I read where you can sous vide brisket. Just by coincidence, my father, who is raising and selling farm to table beef, sent me a brisket approximately 5lbs, beautifully vacuum sealed. I know conventional wisdom says to season first, but the article said it’s ok to refrigerate the brisket out of the bath for a number of days, so I’m gonna go for 155° for about 30 hrs, pull and season,hold for a day or so, then put on a 275° kk to finish. Pics to come. http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html Sent from my iPhone using Tapatalk

Beautiful meal! You’re using the KK like an old pro. Only problem I see is that the inside of your grill is entirely too clean. Sent from my iPad using Tapatalk

The polder port is the small port on the upper right side of the body...it has the small rubber plug with the hole in it. It where you run the probe cables for a controller, electronic monitor. Sent from my iPad using Tapatalk

There’s a reason so many say brisket is king. Check out Aaron Franklin on you tube, many consider him to be the brisket king. Congrats, looking great! Sent from my iPad using Tapatalk

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In the us, I can do boudin and sausage....bugs, nah. Sent from my iPad using Tapatalk

I’m game, seasonings, sauces, and so on, any requests? Sent from my iPad using Tapatalk

Hey! I wanna play! Sent from my iPad using Tapatalk

Putting some char in the pot should do it! Excellent idea! Sent from my iPad using Tapatalk

I don’t cook under 225°, so I really can’t say. Sent from my iPad using Tapatalk

I don’t pre heat, I’m not sure it’s an issue. Can you find chunks the same wood as your chips? Mixing the two might do it. Sent from my iPad using Tapatalk

For fast cooks, such as steaks, I don’t use a drip pan. I like to cook steaks really hot, 650°-700°, plus I like the char from the fire kissing the beef, so a drip pan is out of the question. For low/slo’s I always use something. I would have expected all black/charred, this is what I get every time. The remains look more like lump charcoal when done. I wonder if the chips blocked airflow, preventing the effect. Sent from my iPad using Tapatalk

My first reaction is that I’ve never used chips, only chunks, I wonder if there’s a significant difference. Do you have a pic of the remains of the chips? Those holes look bigger than mine, 1/16”. Seems like I read that makes a difference too. Yes on the drip pan, I always use something to catch drippings. Sent from my iPad using Tapatalk