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Sous vide then smoked grass fed beef brisket
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Grass fed, flat cut brisket. Sous vide 155F for 24 hours. Chilled overnight in the bag. Then smoked in an Akorn kamado until internal temp got back up to 155F, roughly 3 hours.
Seasoned with salt and pepper. Smoked with hickory and mesquite chunks.
Seasoned with salt and pepper. Smoked with hickory and mesquite chunks.
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