On Wednesday, August 9, 2017 at 6:17:09 PM UTC-7, Ed Pawlowski wrote:
> On 8/9/2017 8:15 PM, Sqwertz wrote:
> > On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
> >
> >> I doubt seriously if I would have the patience to wait for something
> >> to cook sous vide for 48 hours regardless of how good it turned out.
> >> I'm too impatient. :-)
> >
> > Then you obviously don't grow your own vegetables. They require a lot
> > longer than 48 hours and require a lot more attention.
> >
> > -sw
> >
>
> Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
> you SV it for the 30 hours, then refrigerate and finish later?

absolutely. You can chill it and refrigerate it and smoke or bake it for the crust when it is convenient later on.