This recipe uses a 5 lb brisket in at 155f bath x32 hours and says to finish in a convection oven at 275f x 2 hours.
Since I'm using a 2.1lb piece of meat, should I reduce the cook time? Scared of drying it out after cooking for almost two days. I'm thinking of doing the oven finish for one hour instead but would love to hear your thoughts.
by JBean85
1 Comment
I sliced my brisket into several chunks for a couple of reasons. One, my bags were a little narrow. Two, it’s just the wife and I, so 2/3rds of the meat went directly from the sous vide bath to the freezer (after cooling a bit). I didn’t reduce the time and didn’t notice any dry meat. It’s basically just bathing in its own juices.
One thing I would do is apply some more dry rub before putting into the oven. I think that the “bathiness” of the sous vide method led to a bit of a reduced bark.