Thinking of doing this one at 137 for about 4 hours on Saturday. Also making sure there are no added tenderizers or anything that might make a longer cook an issue. I got a brisket from Aldi a few years back that had added tenderizers and my all day cook came out as a pile of mush cause I was clueless. I think I'm good but want to double check.
So any input on both time/temp and my concerns are welcome.
Thanks
by shultz_e
2 Comments
I don’t see any tenderizers
good time and temp
i throw it in the fridge overnight after sous vide
put on grill for smoke flavor and bring up to temp to serve
Please rebag it before tossing it in the water bath as well