I did not publish any BBQ posts for a while. But this time I tried something new: Brisket the sous vide way.
Don’t get me wrong. I love a good slow-smoked and true BBQ pulled pork shoulder just as probably everyone else out there. And I love the babysitting (aka beer drinking 🙂 ) while the shoulder gets that incredible taste inside the smoker. But my workload for this weekend is insane high with all the university exam and grading work. My family loves that pulled pork too, and I knew upfront that I would not have the time to check and handle the smoking process for 12-18 hours (see “Easter Weekend Apple Juice Brined Pulled Pork Smoked on Beech Wood“). So I decided to prepare pulled pork the ‘easy’ way: Using a Sous Vide cooker and then use a normal oven to finish it. So it was an experiment, and the result is interesting:
To celebrate the end of that sunny weekend, we smoked tuna and salmon with a simple soy-based brine: