![Smoked/Sous Vide/Chilled/Smoked Brisket. I actually started this last weekend with 4 hours of smoke, then Sous Vide at 155° for 29 hours, then refrigerated til today where it want back in the Smoked/Sous Vide/Chilled/Smoked Brisket. I actually started this last weekend with 4 hours of smoke, then Sous Vide at 155° for 29 hours, then refrigerated til today where it want back in the](https://preview.redd.it/lqqjafyqxuw71.jpg?width=640&crop=smart&auto=webp&s=ef6c33a563e6f039229754a45d9ac4c76dad1a02)
Smoked/Sous Vide/Chilled/Smoked Brisket. I actually started this last weekend with 4 hours of smoke, then Sous Vide at 155° for 29 hours, then refrigerated til today where it want back in the
Ounce Bar & Kitchen - Posts - Worcester, Worcestershire - Menu, prices, restaurant reviews | Facebook
![Slices Beef Steak Ribeye on a Black Cutting Board and Meat Fork Stock Image - Image of menu, meat: 109443557 Slices Beef Steak Ribeye on a Black Cutting Board and Meat Fork Stock Image - Image of menu, meat: 109443557](https://thumbs.dreamstime.com/b/slices-roast-beef-garlic-rosemary-wooden-board-51228589.jpg)