Quote:
Originally Posted by VatorMan
We Put the majority into vacuum bags and freeze. We use the Sous Vide @145 degrees to reheat. Cut the bag open and it’s just like it came out of the smoker.
First time making burnt ends. It won’t be my last.
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I’m big on Sous Vide. Need to try that.
I need to do a brisker point and some burnt ends..... time to find a Kamado Joe recipe
