Hiya everyone!
I'm currently following the ChefSteps Sous-Vide Smoked Brisket recipe, which is my first time trying it - but I've hit a snag.
The stage which creates the "bark" on the brisket (stage 12) is written assuming a 6kg brisket. Mine's... rather smaller, at 700g. (I'm somewhat ill and didn't read carefully.)
Hence, I'm assuming the recommended 4 hours at 125C is going to be massive overkill for the rub/bark stage.
Unfortunately, I'm not very experienced with American BBQ style cooking, and I'm not sure how to modify this stage for a smaller cut of meat, or even if it's possible.
What would you recommend?
Submitted December 31, 2016 at 07:47AM by cairmen http://ift.tt/2hzA3nD
No comments:
Post a Comment