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In Reply to: Re: Serious Eats sous vide brisket article posted by bbqBob on August 08, 2016 at 16:06:49:
Bob, the wand style, like the Anova is hard to beat. It will do almost any size container up to 5 gallons I think and is very efficient and will heat within + or - .1-.2°c forever. I've done 48 hour shortribs that were AMAZING, needing only to add a little water to the container now and then
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