Recent content by PsychoMedic

Oh man, that's a great idea. Unfortunately, my sous vide is in storage as I am in the process of moving. Doubt I'd be able to get to it at this point. But I'll check.

Due to unforeseen circumstances, I will be smoking an Easter brisket about 48 hours before it's time to eat. I was thinking of following my usual after-smoke procedure of wrapping it up and putting it in a cooler for a couple of hours. Then wrap it and refrigerate after it cools a bit. Easter...