Sous Vide Smoked Brisket . . . the Sear

This brisket started out as a 14.6 pound USDA Choice Angus packer, trimmed to about 13.25 pounds. Seasoned with coarse black pepper, granulated garlic, and Kosher salt. Smoked for 3 hours at 175-F on my CampChef SmokePro pellet grill using hickory pellets, then vacuum packed and refrigerated for two days. The sous vide cook began at 9pm on Tuesday 12-29-2020 and ran to 4:30pm on 12-31-2020 at 145-F. The sear was done with my Flamethrower in a total of just 2:30 minutes. The finished brisket was held in a Cambro carry box from 4:45pm until time to slice at 6:45pm. YUM! Butter tender!!

Видео Sous Vide Smoked Brisket . . . the Sear канала Max Herr