Thought sous vide was a gimmick for home cooks until a 14 hour brisket proved me wrong

Piper Robinson · 2026-10-24T18:05:04.103241+00:00

I used to roll my eyes at the immersion circulator sitting on the shelf at my old spot in Kansas City. Figured it was a toy for people who could not run a grill. Then we got slammed on a Saturday with 60 covers and the guy on veg dropped out, so I bagged a brisket at 2am and let it run at 155 while I handled the rush. It came out with a better bark than I get from 12 hours on the offset, and I ate my words right there in the walk-in. Anyone else get converted on a piece of gear they used to mock?

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Thought sous vide was a gimmick for home cooks until a 14 hour brisket proved me wrong | Chefs - nhfree.com