We are having turkey tomorrow, but we are also having a large brisket, and I swear by the sous vide method: water bath at 176 degrees Fahrenheit for 24 hours. Best meat you’ll ever eat.
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Dan Cohen
@dancohen
We are having turkey tomorrow, but we are also having a large brisket, and I swear by the sous vide method: water bath at 176 degrees Fahrenheit for 24 hours. Best meat you’ll ever eat.