Just finished my first sous vide brisket late last night.
I followed Serious Eats (sort of).
For starters, the brisket I picked up was from Alpine Butcher. They always have the best cuts of Prime. Most of the time is looks like low grade wagyu.
It was about 12 pounds.
Seasoned generously with a SPG type rub, put in a bag with 1/2 cup Worcestershire and 1/4 cup liquid smoke.
Marinated in fridge overnight
Sous vide 155F for what ended up being about 46 hours.
Sat out for 2 hours to cool to room temp (this is the start of where I messed up)
Dabbed dry and into a 325F oven for about 1.5 hours
Realized that I shouldn’t be getting the meat so hot and pulled it out at 185 degrees (read using Chef IQ wireless Thermometer.)
Let cool in foil until 150F
In the end, I think having such an incredibly marbled cut to begin with saved me. It turned out incredibly juicy and I haven’t even gotten to eat the point yet.
Next time, I will put it in the fridge for a few hours after sous vide and before the oven. At max get it up to 155F.
by ScoopdaPoopWoopdaDoo
11 Comments
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I refuse to ignore the toes
Lettin’ the piggies breathe
Free feet pics in this economy is wild.
When its stewed we just call it pot roast.
I generally do 155F for 36 hours. Don’t trim the brisket at all, let the fat cap render. Season the crap out of it. Refrigerate it, then de-bag it, wrap in butcher paper, oven for 2h at 300F. Comes out essentially perfect every time.
Love when we get free piggies in the pics
Goddamn you must have a huge chamber sealer; which one do you have?
I never see prime or briskets at AB, do you have a link?
NSFW due to….. toes.
What’s a brisket like cooked to such a low temp? I’ve only ever had it smoked/BBQ style where it’s cooked to 200-205+. Brisket is actually not a nice cut so I always thought the only way to make it worthwhile was to BBQ it.
Edit; the bark in the final pic looks really nice! How’s the flavor? I feel like a large part of the flavor of briskets I’ve had has been from the reaction between the smoke and the myoglobin forming that smoke ring of flavor. I’m trying to imagine what this tastes like without that and at such a low temp. I’ll have to try it!