14lb prime brisket smoked for 6 hours. Going to bag her up and place her in the water bath at 155 degrees for 36 hours. Once out of the bath I will pat her dry and back onto the smoker to firm up the bark again. Cannot wait to see how it turns out!5yr ⋅ csapps ⋅ r/sousvide
Beer can burger wrapped in cinnamon pepper bacon stuffed with bacon onion jam and cheddar cheese topped with a sous vide poached egg and drizzled with truffle hot sauce hollandaise4yr ⋅ csapps ⋅ r/FoodPorn
2lb prime Tri-tip rubbed down with Meat Church The Gospel Rub. Smoking at 185 on super smoke to an internal temp of 125 then reverse seared on a scorching cast Iron skillet for 90 seconds on each side.5yr ⋅ csapps ⋅ r/Traeger
