28 hr sous vide brisket with spice rum BBQ sauce, baby potatoes and mixed veg.
Third time playing around with plating. I keep getting roasted here, but I hope this one is better. I feel like I'm missing something to add on top. Thoughts?
by NoelleAndCats
3 Comments
DetectiveNo2855
What temp?
speciate
Overall I like the idea. However, a few criticisms:
– 28h @ 155 is a very weird time and temp for brisket. Too low and short to meaningfully render collagen; too high to serve at med-rare. I would either do like 72h @ 130, or 24h @ 180.
– the flaccid, un-seared fat cap is unappetizing. I would sear that shit either before or after sous vide. Can’t tell if the other sides of the meat are seared but if not, do the same on all sides before slicing.
– the sauce looks too runny. It should hold a nice round edge on the plate.
– if I’ve learned anything from this sub, it’s to center the main component of the dish.
agmanning
You’ve gone far too long at that temp and it’s now dry.
That plating is incredibly dated. What is your point of reference?
3 Comments
What temp?
Overall I like the idea. However, a few criticisms:
– 28h @ 155 is a very weird time and temp for brisket. Too low and short to meaningfully render collagen; too high to serve at med-rare. I would either do like 72h @ 130, or 24h @ 180.
– the flaccid, un-seared fat cap is unappetizing. I would sear that shit either before or after sous vide. Can’t tell if the other sides of the meat are seared but if not, do the same on all sides before slicing.
– the sauce looks too runny. It should hold a nice round edge on the plate.
– if I’ve learned anything from this sub, it’s to center the main component of the dish.
You’ve gone far too long at that temp and it’s now dry.
That plating is incredibly dated. What is your point of reference?