Kenji brisket came out dry Dining and Cooking

Kenji Sous Vide Brisket. Sous Vide Smoked Brisket Recipe Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light I was a bit surprised how well the cold, but cooked, brisket took smoke from the BGE

This labor day weekend I tried Kenji's souse vide smoked brisket For me, 155°F / 68ºC for between 24 and 36 hours is ideal

Sous Vide then Smoked Ribs & Brisket Kenji Style r/sousvide

Two hours at BBQ temps will raise the internal temp of the brisket but not by much For me, 155°F / 68ºC for between 24 and 36 hours is ideal DISCLOSURE - we have done a chunk of flat in a crockpot with pretty good results so we're not as skeptical as some of the 40+ commenters are.

Kenji’s sous vide/smoked brisket r/seriouseats. With an education in science and engineering and as. You quote step 7 but steps 5 & 6 call for the brisket to be finished on a grill or in an over between 275 and 300 for 2 hours to develop a deep dark bark

Sous Vide Brisket. The intent is to get a real bark on it that is not possible by sous vide. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light