Beef brisket confit – experiment #2by axz055 1 Comment axz055 3 years ago A few months ago I made a [brisket confit](https://www.reddit.com/r/sousvide/comments/w90imq/beef_brisket_confit_experiment_1/) using more “traditional” confit temperatures. But like duck confit, lower and slower must work just as well, if not better, right?So I tried a new version based on the Serious Eats brisket recipe (minus the smoking/oven finish). 155 F for 30 hours.Conclusion: I got it right the first time. The low temp version wasn’t nearly as tender and was noticeably drier.Write A CommentYou must be logged in to post a comment.
axz055 3 years ago A few months ago I made a [brisket confit](https://www.reddit.com/r/sousvide/comments/w90imq/beef_brisket_confit_experiment_1/) using more “traditional” confit temperatures. But like duck confit, lower and slower must work just as well, if not better, right?So I tried a new version based on the Serious Eats brisket recipe (minus the smoking/oven finish). 155 F for 30 hours.Conclusion: I got it right the first time. The low temp version wasn’t nearly as tender and was noticeably drier.
1 Comment
A few months ago I made a [brisket confit](https://www.reddit.com/r/sousvide/comments/w90imq/beef_brisket_confit_experiment_1/) using more “traditional” confit temperatures. But like duck confit, lower and slower must work just as well, if not better, right?
So I tried a new version based on the Serious Eats brisket recipe (minus the smoking/oven finish). 155 F for 30 hours.
Conclusion: I got it right the first time. The low temp version wasn’t nearly as tender and was noticeably drier.