All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.
Moderator: TBBQF Deputies
2 posts • Page 1 of 1
- Posts: 2
- Joined: Fri Apr 15, 2011 3:39 pm
I did a test run on some brisket this week that I sous vided at 155 for 36 hrs, then smoked at 275 for three hours directly on the grill of my Traeger. It came out great, though I think I'll cut the bath temp down to 145-150 next time so the meat won't fall apart so easily. But it was super juicy and smokey. The trouble was that the smoker cooked the bottom (no-fat side) leathery tough. Any suggestions to cure this? (aside from smoking it on a layer of bacon).
- Posts: 2283
- Joined: Mon Jun 25, 2012 6:38 pm
Users browsing this forum: No registered users and 3 guests