The brisket in a brew kettle (needed big) with an Anova
https://media.infosec.exchange/infosecmediaeu/media_attachments/files/110/613/475/340/693/925/original/3f943be5a06690a5.jpg
And it begins. 14 pounds of brisket in the sous vide for 36 hours at 155F. The F is for Freedom Units for the rest of the world out there. Seasoning: Salt and S.O.G.
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