Yep - heat transfer works really well - just need to "finish" the meat with either caramelisation or smoking.
I love trying different thing to see what works - and this really is very very low effort for a lot of return.
Although it looks like it, this wasnt a corned brisket ...
Have been looking into the Sous Vide but the cost of the proper "cookers" puts me off a bit. Pretty sure I can Hori up the same thing at some point.
Primo smokers the old plant pots, had the almost exact same setup until we recently brought a home. Last owner left a man sized smoker that I have been thrashing. Should probably post more pics but bit lazy if I'm being honest.
Finally some summer fair with some new condiments
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"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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