Had a frozen brisket and was going to just sous vide to defrost so I did not season it. Ended up letting it go overnight at 140f for 14 hours. Then gave it an ice bath to chill it down. I saved bag juice for trimmed fat and trimmed meat to render in aluminum tray while brisket cooked. Saved tallow after that rendered down and made burnt ends. Seasoned brisket with salt, pepper, garlic powder and put on kamado egg at 250f till it hit 203f and probe tender. Wrapped in towel and held in cooler till 140f then vacuum sealed whole and ice bathed overnight.
Next day I sliced brisket cold and prepackaged into individual serving vacuum sealed for freezer.
I tried it and it was phenomenal. Fat fully rendered and perfect texture.
When I want brisket I’ll reheat in sousvide at 165f.
I should add that when the brisket went from ice bath to smoker the internal temp was 110f. The meat never stayed in danger zone for more than 2.5 hours. By the time the brisket was on the smoker it rose past 140f fairly quick.
stoneman9284
14 hours wow I did mine for 36
ExpolosiveDog192
can someone explain how doing a chuck roast at 132 for 24h or a brisket at 140f for 14 hours is a good idea? isnt there a high chance of getting sick?? just a bit confused
3 Comments
Had a frozen brisket and was going to just sous vide to defrost so I did not season it. Ended up letting it go overnight at 140f for 14 hours. Then gave it an ice bath to chill it down. I saved bag juice for trimmed fat and trimmed meat to render in aluminum tray while brisket cooked. Saved tallow after that rendered down and made burnt ends.
Seasoned brisket with salt, pepper, garlic powder and put on kamado egg at 250f till it hit 203f and probe tender. Wrapped in towel and held in cooler till 140f then vacuum sealed whole and ice bathed overnight.
Next day I sliced brisket cold and prepackaged into individual serving vacuum sealed for freezer.
I tried it and it was phenomenal. Fat fully rendered and perfect texture.
When I want brisket I’ll reheat in sousvide at 165f.
I should add that when the brisket went from ice bath to smoker the internal temp was 110f. The meat never stayed in danger zone for more than 2.5 hours. By the time the brisket was on the smoker it rose past 140f fairly quick.
14 hours wow I did mine for 36
can someone explain how doing a chuck roast at 132 for 24h or a brisket at 140f for 14 hours is a good idea? isnt there a high chance of getting sick?? just a bit confused