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YouTube@HomeCookin'
155° for 24 hours sous vide after smoking #pastrami #beefbrisket #smokedbrisket #sousvidecooking
12.5lb brisket brined with pink salt#1, sugar, kosher salt, and pickling spices for nine days flipped every day. Then it goes on the smoker with lots of black pepper for approximately six hours until you reach an internal temperature of 150° The challenge is finding a sous vide bag, big enough to hold an entire brisket, but you can order them ...
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