Tried sous vide vs. smoke first for brisket, never going back

I spent 3 years doing brisket the old way, smoking it low and slow for 14 hours straight. Last month I tried sous vide at 155F for 30 hours then a 3 hour smoke at 225F. The texture was way more even and I didn't have to babysit a smoker all night. Juices stayed in the meat way better and the bark was still solid. Anyone else made the switch and found it worth the extra planning?

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jordanc681mo ago

Tried the same method last month and the texture was way more consistent without the overnight babysitting.

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scott.grace1mo ago

Not everything needs to be a whole production though, does it @jordanc68? Some people act like overnight babysitting is some kind of culinary crime. I've seen folks lose their minds over a few hours of hands-on time. Maybe the texture was fine before, just needed a little patience. Is it that deep?

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