Dinner thread?

[Sarvo]

Bought the brisket and got the butcher to vac pac it. Into the sousvide for 24 hours at 58 degrees

Out of the vacuum pack, dry the meat (it smells terrible at this stage) and into the smoker

Yes, the smoker is a flowerpot on two bricks with an old Weber on top. Simple and effective.
I smoked it for 3 hours really slow.

Then back into a vacuum bag and back into the sousvide for another 24 hours at 58 degrees. This infuses the smoky flavour into the meat.

Should be super tender. Slice it super thin across the grain.

I served it with a reduced beefstock and mustard sauce finished with cream.

Kiwi


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Diverse cooking to a Tee - good stuff - never seen the Sousvid method before
We cooked Corned meat in Rotorua - or place had an old concrete double sink that was plumbed into mother-earth
made great job on corned meats