24h in sous vide at 68c/155f, 2h sear in oven (fat side up) at 150c/300f. Amazing result!
by ComfortableThought88
8 Comments
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8 Comments
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Anyone else tried sous vide brisket?
Beautifully cooked and well rested. Well done!
https://preview.redd.it/7m8a1stovzcg1.jpeg?width=4284&format=pjpg&auto=webp&s=3dbd96c63f49acf8fb0b49e0fb98f31980a5bced
Here’s 135 for 48 hours and then ice bath 30 mins and onto the smoker (or oven) for 3 hours at 225
That temp seems really high to me
Looks great!
My preference is 36h at 135f then 8h or so at 155f. Cool it. Develop bark in oven (275 for 2h or so – have to revisit the serious eats article). Eat.
Looks delicious!
Did you smoke it first? Just asking because it looked seared already in the water.