Dry Brisket? Try This! Sous Vide Rest Brisket!

We have a Select Grade brisket that we decided to experiment on. Select grade briskets have very little internal muscular fat so we decided to smoke it on our Kamado Joe Classic 1 until we had a good bark around 180 degrees. Using the Fireboard 2 Drive made things that much easier! Once that was done, the brisket rested for 2 hours and then sous vide at 150* for 18 hours and 40 minutes. This allowed the collagen to still render but much slower, keeping the brisket moist while tenderizing it. This made for an amazing experience!

Affiliate information:
An affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Our videos include affiliate links where we receive a small form of compensation to help us keep bringing videos to the public.


Anova Sous Vide Cooker and Container - https://amzn.to/3CeUHVF
Expandable Food Saver Bags - https://amzn.to/3MbRA5p