# Overrated cooking methods?

**URL:** <https://boards.straightdope.com/t/overrated-cooking-methods/1018624>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [May 21, 2025, 1:58pm UTC](https://boards.straightdope.com/t/overrated-cooking-methods/1018624 "2025-05-21T13:58:50Z")\
**Posts on this page:** 1\
**Showing post:** 96

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**Author:** ![muldoonthief](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/muldoonthief/32/3188_2.png) [@muldoonthief](https://boards.straightdope.com/u/muldoonthief)\
**Post date:** [May 23, 2025, 12:08am UTC](https://boards.straightdope.com/t/overrated-cooking-methods/1018624/96 "2025-05-23T00:08:25Z")

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I’d strongly recommend against it. I tried making whole brisket via the sous vide & smoking method 4 or 5 times, following the [seriouseats.com](http://seriouseats.com) method and then trying some variations, and it never came out good. It was tender, and smokey, but dry, dry, dry - no matter what temp I did the sous vide bath at, all the liquid came out the meat and just settled in the bag. I tried basting the finished meat with the juices in the bag, but it still had the mouth feel of dry meat with juices added.  
Then I tried smoking a brisket on a basic Weber kettle grill with the [America’s Test Kitchen method](https://boards.straightdope.com/t/barbecued-beef-brisket/965672), and it came out infinitely better. Tender, smokey, but deliciously juicy. Sous vide has it’s advantages, but I’d never use it for brisket again.

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