Smoked Barbecue Beef Brisket Cooked Sous Vide Que on the Kamado Joe
Channel: Fire & Water Cooking
Date: 2018-08-18

Cooking a full packer brisket using sous vide and barbecue! We Sous vide it at 150 for 48 hours, then smoked on the Kamado Joe Big Joe for 2 1/2 hours with pecan and oak. Injected and rubbed. We used some Runnin Wild Food Gourmet Beef Rub with some added pepper, and injected with beef broth and Worcestershire sauce. 

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