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  1. Want a fool proof way to know when your brisket will be done and ready to serve? Try it sous vide with a finish on the grill! It's time for the October Sous Vide cook and this month's cook features a 3 pound brisket flat from: Omaha Steaks - http://www.omahasteaks.com cooked with our sous vide immersion circulator from: Nomiku - http://www.nomiku.com(Discount Code: KAMADONOM) This cook came out PERFECTLY! One of the great aspects of cooking a brisket sous vide is that you KNOW WHEN IT WILL BGE READY!! There is no guessing! Here's the recipe for the Sauce: Whiskey Barbecue Sauce: 1/2 sweet onion, coarsely chopped 4 cloves garlic, peeled and smashed 3/4 cup whiskey (I used Maker's Mark) 2 cups ketchup 1/3 cup apple cider vinegar 1/4 cup worcestershire sauce 1 teaspoon hot sauce (I used Sriracha) 1/2 teaspoon salt 1/2 teaspoon pepper Place the chopped onion, garlic, and whiskey in a sauce pan and bring the whiskey to a boil. Once boiling, reduce to a simmer and let simmer for 10 minutes. Combine the rest of the ingredients in a mixing bowl and mix well. Add to the whiskey mixture after the simmer is complete and return to a simmer. Let simmer until it slightly thickens. Remove from heat and strain the solids from the sauce (or use an immersion blender to combine if desired). Allow the sauce to cool and use immediately. Store leftovers in an air tight container in the refrigerator for up to two weeks or so. Enjoy!
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