Sous Vide Brisket Rest - Lone Star Grillz 24x40

Testing the sous vide rest on a snake river farms wagyu black grade brisket. Rest was at 165* for 14 hours.

Links to Sous Vide materials.

Anova Sous Vide Cooker - https://amzn.to/3KTnimi
Anova 16L Container - https://amzn.to/3EnTVX9
Food Saver Vacuum Sealer - https://amzn.to/3uLr8s9

Intro - 0:00
Brisket Trim - 0:34
Seasoning - 1:23
Firing up the LSG - 2:27
Smoking The Brisket 2:55
Adding Split - 3:51
Foil Boat - 4:45
Vacuum Sealing - 7:11
Sous Vide Rest - 7:46
Brisket Test - 9:12
Final Thoughts - 12:44

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