So I'm gathering, Bob! If this is all it's made out to be, I'm going to cold smoke one for 3-4 hours, then SV for at least 3 days!
You may beat me, Kari! I'd like to at least get one in the brine this weekend. A brisket flat is probably my first choice, but I know lots of folks use other beef cuts. Suggestions, anyone?
so 3 to 4 hrs at 130/140f in the smokers for 2 to 3 hrs, after that sous vide for let's say 3 days... you would still steaming it for finish?