Who here has used a sous vide machine
You do a cold smoke on the brisket before using the sous vide?
I've done it a couple of ways and what I have liked the best is to SV for 24 or so and then smoke it hot - maybe 275. I've enjoyed it very much SV for 48 hours and then grilling it, but no bark.
It is a fantastic way to make cheap meats good for sure.
You can actually make a boneless, skinless chicken breast into food with it.
190 degree carrots in a reduction of apple cider vinegar and brown sugar or honey can be as good as anything.
One of the best things I ever did was a 48 hour prime rib at 125 degrees and then smoked it and grilled it for an hour and brought the center to 130. I had the bones off for the SV and then retied after refrigerating to get it cool.
If you cook an old cheap piece of meat long enough to break down the connective tissue and collagen you can make it as tender as filet. If you do the same with filet it makes it into mush if you do it too long. But!!! If you ever find yourself needing to do 2 dozen steaks, you can SV them to 128 and then sear them on a rocking fire for a minute or two to bring them to whatever temp you want.
Butter poached lobster.
Potato crusted fish like they do at GW Finns.
Perfect boiled eggs.