Hey, I’m making [this recipe](https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe) and I don’t have a smoker so I plan on finishing it off in the oven. I’m nervous about it drying out the brisket based on the recipe reviews and I’ve seen much lower oven temps to finish brisket elsewhere online. Can anyone steer me in the right direction to avoid days of cooking lost to the final hours?
by whatsonmymindgrapes
3 Comments
Hotter Faster > Lower Slower to avoid overcooking/drying out. You’re really just trying to brown it a little here. Make sure you dry it off good with paper towels after the bath. Moisture is the enemy of browning.
I’ve always followed Kenji’s oven method with great luck. Sometimes the flat can dry out a bit, but check it with a thermometer if you’re worried about that and pull it somewhere around 190-195. The point can go to 203/205 in my experience.
My suggestion would be to hit it with Hardcore Carnivore Black in the bag with some liquid smoke, and ideally a bit of sodium nitrite to give it the smoke ring, then cool it once you have finished the cook. When it’s time to eat, pull it out of the bag, pat it dry, give it another dusting of the rub, and put it in the oven just until the IT hits 130-140. Do NOT send it all the way to 200. That’s just to break down the connective tissue which you already accomplished via the 24-30 hrs in the sous vide bath.
You could slice it right out of the bath and it would be awesome though. IMO The finishing in the oven seems purely esthetic.