Cookaholics Bulletin Board

https://www.washingtonpost.com/news/food/wp/2016/08/03/whos-the-snob-barbecue-traditionalists-or-the-creator-of-the-sous-vide-smoked-brisket/?hpid=hp_weekend-chain_food-feature2-0807%3Ahomepage%2Fstory

Click on the the Serious Eats embedded link to get the recipe, the link above is for the 'discussion'; for more of the usual 'entertaining' comments - read 'em

Wino,

Definitely entertaining considering I don't have an oar in this particularly river. BTW, the comments on SeriousEats on the "American cheese" article are pretty good too; several of Kenji's fans were exceptionally offended by him praising it for some recipes.

I've not made or ate Kenji's brisket, but pretty much all the brisket I've had has been exactly has he described. It often had nice flavour, but was almost always buried in some sauce or something to try to improve the texture which was clearly lacking. I've never ate at any celebrated BBQ places (only admittedly pedestrian ones) or had it at someones house.

Here we have a Famous Dave's restaurant that has wonderful brisket.
It's my favorite item on the menu. It has texture and is not at all stringy like most.
If you have access to a Famous Dave's I highly recommend all their food.