Second ever sous vide cook (first was a couple of sirloin for a couple of hours).
72 hours, at 57c, cooled in fridge over night, then finished in oven at 135c for 1.5 hrs ish.
Seasoned with salt, pepper and smoked paprika (to try and get some smokiness akin to bbq low and slow.
Didn't go higher on the temp as wanted it softened right down, but not so far that it fell apart, wanted to be able to slice.
Have to say, it came out incredibly well. I used the remaining juice in the vac bag, reduced down, added bourbon and some sweet baby rays. Was exactly what I was looking for.
If doing again I may try slightly higher temp for less time, purely as 72 hours of the sous vide whirring away felt like a lifetime haha!
by Toshodin
4 Comments
Looks great!
What does cooking, cooling, then reheating do? Is is different than cooking then eating?
Need more details about rolling a brisket – how do you roll a brisket, does it come out better or different than normal?
Looks great. I know I’m going to get roasted over this, but for smokiness without access to a smoker, try liquid smoke. Kenji’s recommends it and it’s always worked for me. Just be judicious with it.