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BBQ Brisket question

Anonymous Modernist 23709

By Anonymous Modernist 23709
in Cooking

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Anonymous Modernist 23709

Anonymous Modernist 23709

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Hi - I'm trying to make the modernist cuisine recipe for BBQed brisket. I have the sous vide equipment but my smoker is actually a kamodo style cooker and I am unable to stabilize the temperature any lower than 190 degrees. I am going to finish the recipe but I wonder what I might expect in three days? I assume that the meat's color will be greyer than that of the recipe as followed correctly. Is this correct?

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