Who here has used a sous vide machine

Been using it pretty extensively for about 15 years I guess. Shortribs are undoubtedly the first thing you should do and really show off the true power of the cooking method.


I process a ton of briskets with it too. The method I use is salt the crap out of it the night before, cold smoke for 4 hours, then 72 hours in a 140 degree bath.
Super tender smoked brisket that will melt in your mouth and is still medium rare. Hit it about 20 minutes in a 550 oven (high fan if you have it) to get some color on the outside

I have some beef cheeks and a cow tongue in some brine right now to make some pastrami next week, super pumped about that as it comes out amazing. Its pretty much the same method as brisket but with a 5 day wet brine and then a dry rub before it goes into the smoker.


Cold smoke pork ribs then cook at 145 for 48 hours also is almost cheating for ribs.