![Tried the Ribeye @ 137 for 3 hrs method. Overnight brine & ice bath after sous vide. I'm sold, it's amazing. My Caveat: It applies best to ribeyes > 1.5in thick - Dining and Cooking Tried the Ribeye @ 137 for 3 hrs method. Overnight brine & ice bath after sous vide. I'm sold, it's amazing. My Caveat: It applies best to ribeyes > 1.5in thick - Dining and Cooking](https://www.diningandcooking.com/wp-content/uploads/2021/01/dvgokiwkbna61.jpg)
Tried the Ribeye @ 137 for 3 hrs method. Overnight brine & ice bath after sous vide. I'm sold, it's amazing. My Caveat: It applies best to ribeyes > 1.5in thick - Dining and Cooking
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![Sous vide birsket at 135 for 45 hours, ice bath for 30 minutes, smoked at 225 for 3 hours. u/Teddy_Bonspiel : r/sousvide Sous vide birsket at 135 for 45 hours, ice bath for 30 minutes, smoked at 225 for 3 hours. u/Teddy_Bonspiel : r/sousvide](https://preview.redd.it/jpq79oq121b21.jpg?width=640&crop=smart&auto=webp&s=dc2df7d8bbe2696546003d942ec269d8e4ec6737)