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Shelby

Shelby

Looking for suggestions :)

 

I have this 5.56 lb Choice beef brisket point that I want to make--maybe just half of it and freeze the other half for later because it's a lot of meat.  

 

Should I sous vide it and then smoke it?  Time and temp for both?  Should I smoke it first and then sous vide?

 

Or skip the sous vide and just smoke it?

 

IMG_4675.jpg.adf5d14b47d32a24f2d707155754a14a.jpg

 

Forgot to add...I'm going for just a lovely, tender, smoked brisket--like at a great BBQ place.

 

Should I rub it with just some salt and pepper and let it marinate in that while I decide what to do?

Shelby

Shelby

Looking for suggestions :)

 

I have this 5.56 lb Choice beef brisket point that I want to make--maybe just half of it and freeze the other half for later because it's a lot of meat.  

 

Should I sous vide it and then smoke it?  Time and temp for both?  Should I smoke it first and then sous vide?

 

Or skip the sous vide and just smoke it?

 

IMG_4675.jpg.adf5d14b47d32a24f2d707155754a14a.jpg

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