[BigAsh]

Originally Posted by stearns

Got a beautiful 4.5LB chunk of brisket from the butcher last weekend, putting it into the bath tonight for a 133* 48hr cook so it's ready for dinner Thursday. To try to get a smokey flavor without liquid smoke, yesterday I filled up a container with peeled pearl onions and sliced garlic, and every now and them when I was passing by (probably 10 times total) I filled the container with applewood smoke from my smoking gun. Right now the container smells like smokey garlic, but gonna put those in the SV bag with the brisket, and a heavy coating of salt and pepper on the steak.

looking forward to seeing results!