I’ve done some nice briskets by sous vide them in a very large bag (can use sealable turkey brine bags) over 24 hours and then just a few hours on a smoker. It’s not even that hard.

Definitely cannot justify the prices out at these spots, doing stuff at home really isn’t that hard. If anything baked stuff always feels way more worth it in terms of doing it myself VRs buying

[–] LeeeroooyJeeenkiiins@hexbear.net 9 points 5 days ago (1 children)

I hate eating out now that I'm a reasonably talented chef because it's always like "I could have done this way cheaper and had leftovers for a week"

[–] BanMeFromPosting@hexbear.net 2 points 4 days ago

I try to use eating out as a possibility to get inspired. Pick dishes that seem like they do something weird or works with ingredients I don't usually use.

[–] microfiche@hexbear.net 7 points 5 days ago (1 children)

Brisket isn't hard to cook but it's challenging to cook for the purists. They will holler about the bark, or the smoke ring, or the fat cap, or the fact that you weren't up at four AM splitting mesquite for kindling.

[–] Omegamint@hexbear.net 5 points 4 days ago

Honestly funniest thing is these hacked briskets turn out better than a lot of the brisket I’ve had out at places. Not gonna deny that the best of the best is better, but still generally not worth it.