2nd Video in the Brisket series. Here is the 8 pound Brisket flat that I trimmed in my other video showing how to separate the flat and the point. Sous vide cooked at 150f for 36 hours and then finished on the Hasty Bake Gourmet charcoal smoker/grill.
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Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
