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Originally Posted by cooper barrett
You have created an interest but do I need a food saver to use it? Other than a container what do I need? should food be put on a rack?
I'll look into it but I wish there was one I could try first.
I watched a video for brisket from smoker to bath to torch sear on briskets and butts. I am looking at the Flat Irons that I will be cooking tomorrow and wishing I could try it on them.
I am guessing you go by pound, thickness, and temp but I'm not sure when you know it's done. On a brisket, 1/2 turkey, or butt how do you know? I mean I saw a full brisket and 2 butts bath for 60 hours at 145 degrees. What happens if time is 4 hours longer/ shorter?
I would probably start with small chuck roasts, smoking before bathing to get the hang of it before I were to waste a 15lb brisket.
And, just to think, I had my eyes one one of these but it may have to wait...
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You should get a food saver either way. Guys here turned me onto them. Worth the money. Out here anyway.