mk1 Posted March 21, 2016 Report Share Posted March 21, 2016 (edited) The lamb was for dinner, the brisket for fun. It was 42 hours at 75C then 2 hours on the KK for smoke and crust. Might go just 24 hours next time....very tender. Lamb was amazing , 2 hours low n slo with the brisket then finished in an hour at 350F indirect to an IT of 155F Edited March 21, 2016 by mk1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 21, 2016 Report Share Posted March 21, 2016 Yummy! Love lamb, but haven't done one in the SV yet. Quote Link to comment Share on other sites More sharing options...
mk1 Posted March 21, 2016 Author Report Share Posted March 21, 2016 (edited) Actually only the Brisket was sous vide. It was an experiment. The lamb was KK all the way. I edited the title to avoid confusion....sorry Edited March 21, 2016 by mk1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 21, 2016 Report Share Posted March 21, 2016 Those are two very tasty looking, sandwiches. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted March 22, 2016 Report Share Posted March 22, 2016 Thats some good eats right there. The brisket looks very tender. Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 22, 2016 Report Share Posted March 22, 2016 That all looks really good. Great cooks. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tony b Posted March 22, 2016 Report Share Posted March 22, 2016 Don't see why you couldn't cook the lamb in the SV first, then reverse sear it on the KK. Quote Link to comment Share on other sites More sharing options...
