Who here has used a sous vide machine
Getting ready for Labor Day. Briskets went in yesterday, just dropped ribs today. Everything out then iced on Saturday, sauce it and blast it in the convection oven Monday to crust/glaze/etc. the water with the brisket is brown because smoke particles are smaller than the holes in plastic so smoke can permeate the bags on a long cook. First time I cooked something I had previously smoked I thought I had busted a bag or had a bad seal.
Getting ready for Labor Day. Briskets went in yesterday, just dropped ribs today. Everything out then iced on Saturday, sauce it and blast it in the convection oven Monday to crust/glaze/etc. the water with the brisket is brown because smoke particles are smaller than the holes in plastic so smoke can permeate the bags on a long cook. First time I cooked something I had previously smoked I thought I had busted a bag or had a bad seal.