[mthomas58]

My best Brisket yet. Smoked on the egg for 2 hours, bagged in Barbaccoa Sauce (Goya Sofrito, chipotle peppers, cider vinegar, garlic, onion, salt, pepper, lime juice, ground cloves and roasted bone marrow) Sous Vide for 36 hours at 155 degrees and then browned using a blow torch.