In 2018, I bought the basic Anova Sous Vide (bluetooth, no wifi) and had quite a bit of fun with it. But like my smokers, it has been pretty inactive for the last 2 years.
Anyway, a few weeks ago, I had a meat delivery from my friends at Turner & George, and had some fun playing with the new grill, which I detailed in an earlier post. I also had order placed with another online Butcher here, Tom Hickson, but when it arrived, the weather turned cold and wet.
I'm a bit of a fair-weather outdoor cook, so apart from the St Louis ribs, which I cooked last week, most of the delivery was frozen. A large brisket was cut into 3 pieces - 2 for the freezer, and one for the fridge.
So that piece of brisket went into the bath last night, it has been chugging along at a solid 155°F all day, and I plan to let it go overnight; so something like 32-36 hours.
I then plan to finish it on the grill. I haven't decided yet whether to let it cool first, and try and then get some smoke on it; or just carry on by applying a rub and then putting it on the grill to put a crust on it.
It is the longest sous vide I remember doing, and I feel like the kid in the car saying "Are we there yet?"
Today was supposed to be very wet, and was at times, with thunder and lightning. But in between times, there was bright sunshine and blue skies. A very odd day. Tomorrow is supposed to be sunny, and the it all goes to xxxx again after that - no surprise, as I am on holiday from work this coming week.