Show Us Your Meat, and We'll Show You Ours

[Sully]

Whole brisket? Point? Flat? I pellet grilled a flat recently and severely over cooked it. Super disappointing but like you, I was always afraid to buy it cause of price and risk that I'd fuck it up. But I hear the point is where it's at.

Some aluminum foil over the top does a good bit to stop evaporation for next time. Or just adding water works too.

I use liquid smoke when I sous vide sometimes. After all its just the collected and condensed vapor from smoke and evaporating water. Same as what gets on your meat when you smoke as far as I understand. It works ok to give you a little smoke flavor.

Bravo on the cook though. I did a rack of ribs for 32 hours once (wasn't too impressed) and a chuck roast at maybe 36 and that was better but kinda weird (I kinda cooked it in a bag filled with water trying to emulate one of the gf family recipes where you essentially boil the shit out of the roast rendering it super try and I for one could not stand for such blasphemy)

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