I cooked a brisket according to Kenji's recipe (155F/68C for 24H) and it came out rather tough. Is the solution to simply cook it longer?
Based on my browsing of this sub, it seems many folks here do 155F, but for 36+ hours.
Thanks!
P.S. Here's the link to Kenji's Serious Eats recipe, in case it's helpful. https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe
by kaxixi7
7 Comments
I both of his temp recommendations (135/155) for 72 hours. Both come out tender, but with very different textures.
That’s not long enough. 48 hours seems to be the sweet spot for me at 137°
I do 155 for 36 hours. Always a hit.
Maybe check if your water temp is accurate, but I’d Prolly go longer
Just to be clear, Kenji recommends 25 to 36 at 155… read the commentary where he’s talking about temperature versus time effects
I know what the websites say, but I have always found 155 for anything longer than 12 hours loses way too much moisture.
I *usually* do a hybrid 135-155 cook, with 135 for the majority of the time and 155 for the last 8-ish hours, so like 135/36 + 155/8 or 135/48 + 155/6 or something. It’s not quite firm like a steak (135 does that), but it’s also not quite crumble/fall-apart when bent (155 does that.) It’s best of both, IMO.
I’ve got a couple of results you can check, of you search my name in this sub if [this link](https://www.reddit.com/user/iamthinksnow/search/?q=brisket&cId=835acdd3-789d-49e1-ab93-156932941639&iId=3d09fd43-6523-4e1a-9d15-10364f40aa13) doesn’t work.
I do 152F for 24-28 hours, always comes out great.