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Brisket Rolled. Sous Vide


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Lidl brisket. Mustard powder, smoke Paprika and Light Brown sugar Rub. 1 tbsp of each.


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.



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