Justin Posted July 5, 2019 Share Posted July 5, 2019 Lidl brisket. Mustard powder, smoke Paprika and Light Brown sugar Rub. 1 tbsp of each. Vacced. I am the sous viding 24 hr at 65 degs. Intrested to find how this comes out. Might the smoke it for and hour or so on wsm this time rather than liquid smoke I used last time I did this. Did not bother searing. Can always blowtorch if need be at end. 3 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted July 5, 2019 Share Posted July 5, 2019 What weight is that mate Quote Link to comment Share on other sites More sharing options...
Justin Posted July 5, 2019 Author Share Posted July 5, 2019 1.124kg Quote Link to comment Share on other sites More sharing options...
Justin Posted July 5, 2019 Author Share Posted July 5, 2019 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 6, 2019 Author Share Posted July 6, 2019 2 Quote Link to comment Share on other sites More sharing options...
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