Sous Vide Beef Brisket with no Smoker | Foodie Foolish

Using 500g Beef Brisket. Sous vide at 68°c for 24 hrs for tender juicy meat & Oven baked at 150°c for 2 hrs for nice crispy bark.

Recipe here: https://foodiefoolish.blogspot.com/2020/11/sous-vide-beef-brisket.html

Original of the video here

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