#anovafoodnerd customer photo of the day! @beezelwax getting creative with the ‘cue and combining some smoke with the #sousvide magic. He took the brisket and diced it up into bite sized chunks before sinking them into the sous vide bath at 155°F / 68.9°C for 24 hours. When the soak was complete, he fired up his trusty smoker and tossed the bite size briskets over some smoke for a few hours while basting in a homemade Kansas City style sauce. Juicy, tender, smoky, and well...just perfect bbq. .
Tired of standing over the smoker all day for barbecue? Sub in the sous vide for maximum flavor.