Usually we'd throw a brisket into a smoker, but not everybody has one or the time to do it right. A sous vide machine makes ...
Trimming and preparing a dry aged brisket after 50 days. Notice the hard and dry exterior that we need to slice away. The first thing I noticed was that some of the fat had turned green but still ...
Letting the dry rub sit for 2 to 4 hours provides an even better flavor infusion. The spices will have more time to permeate ...