Wondering a recommendation on temp / time for this?
by Drith15
5 Comments
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9echo1
Also interested. I just got one at Costco for $10.99/lb.
Any cabbage, carrot, potato tips? The flavor of the vegetables when they are cooked with one in a slow-cooker is a favorite of mine, but the sous-vide results of the meat are above and beyond amazing.
pippinslastfetch
I’ve always gotten better results with corned beef (albeit haven’t tried Wagyu) in a pressure cooker vs Sous Vide. However, if you’re determined to Sous Vide, my best results have been around 140 for 40-48 hours. However, if you do this with a wet brined brisket (i.e. Costco) make SURE you rinse it thoroughly and pat dry before packing it in the cooking bag, or it can turn out disastrously.
mojojimbo
I soak in cold water overnight. Rinse. Bag. 12 hours at 150. They’re always good. But never SRF brand yet.
X-Jim
I always brine my own for 7 days, soak in water over night, and sous vide for 30-40 hours.
5 Comments
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Also interested. I just got one at Costco for $10.99/lb.
Any cabbage, carrot, potato tips? The flavor of the vegetables when they are cooked with one in a slow-cooker is a favorite of mine, but the sous-vide results of the meat are above and beyond amazing.
I’ve always gotten better results with corned beef (albeit haven’t tried Wagyu) in a pressure cooker vs Sous Vide. However, if you’re determined to Sous Vide, my best results have been around 140 for 40-48 hours. However, if you do this with a wet brined brisket (i.e. Costco) make SURE you rinse it thoroughly and pat dry before packing it in the cooking bag, or it can turn out disastrously.
I soak in cold water overnight. Rinse. Bag. 12 hours at 150. They’re always good. But never SRF brand yet.
I always brine my own for 7 days, soak in water over night, and sous vide for 30-40 hours.