Re: Sous vide
Quote:
Originally Posted by Tristan
Hey fellas. Things are looking mighty tasty in this thread. It's real early, but I sent a link to my wife for the Annova wifi as an idea for birthday or Christmas. I'm particularly interested in how smoking a brisket for a few hours and then throwing it in the Annova would turn out.
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Tristan - I don't think the WiFi is worth the extra dough. YMMV.
While not a brisket, I did a London Broil on the smoker this morning for 1 hour. It is in the sous vide now and will be pulled at around the 7.5 hour mark. Finishing in cast iron with butter. Hopefully more pics to follow.
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07-12-2017, 04:54 PM
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