Hey All,
I was wondering if any one had tried or had any guidance on transferring the rub and method of the Sou Vide Brisket recipe
https://www.chefsteps.com/activities/smokerless-smoked-brisket
to the 24hr Sou Vide Turkey recipe or even for pulled chicken?
I've tried both recipes separately but I'm thinking of trying to add the rub/cure to the turkey legs.
Any guidance would be extremely appropriated.
