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Cooks' Corner
Brisket in an Egg smoker
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<blockquote data-quote="Darryle" data-source="post: 2934501" data-attributes="member: 109917"><p>2 1/2" Chuck eye thick steak 700º sear after 24hr sous vide @ 130º</p><p></p><p>Cheap easy meal with good texture and awesome flavor. Make sure it is heavily marbled. </p><p></p><p>Smoked garlic, fire roasted sea salt/cayenne blend and some smokehouse cracked black pepper </p><p></p><p>[ATTACH=full]506110[/ATTACH][ATTACH=full]506111[/ATTACH][ATTACH=full]506112[/ATTACH]</p></blockquote><p></p>
[QUOTE="Darryle, post: 2934501, member: 109917"] 2 1/2" Chuck eye thick steak 700º sear after 24hr sous vide @ 130º Cheap easy meal with good texture and awesome flavor. Make sure it is heavily marbled. Smoked garlic, fire roasted sea salt/cayenne blend and some smokehouse cracked black pepper [ATTACH=full]506110[/ATTACH][ATTACH=full]506111[/ATTACH][ATTACH=full]506112[/ATTACH] [/QUOTE]
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Brisket in an Egg smoker
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