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:max_bytes(150000):strip_icc()/7913993-34c9e585fa8e44d6b89bf00ed8fd8772.jpg "Sous Vide and Smoked East Coast Pastrami")
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Beef brisket, brined for 12 hours, sous vide @ 153° for 36 hours, then 2 hours in smoker. More details in comments. : r/sousvide
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Pin on sous vide me!
![How to Smoke and Sous Vide Brisket [March 2023] - Simply Meat Smoking](https://www.simplymeatsmoking.com/wp-content/uploads/2019/03/How-to-Smoke-and-Sous-Vide-Brisket.jpg "How to Smoke and Sous Vide Brisket [March 2023] - Simply Meat Smoking")