Brisket is in its last 40 minutes of its 36hr @155F/68C which King KLA says is ideal.
Just gave it a feel and boy is it feeling tough, very tough.
I am in apartment living and will need to skip the finishing in-smoker step and therefore will opt for the oven finish.
King Kenji says Place brisket on a wire rack set, Roast until a deep, dark bark has formed, about 2 hours at 300F/150C.
Is it during Oven time that the connective tissues break down?
Will it be then that said brisket will become tender?
Or should I give it a longer bath?
https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe
by Extension-Unit7772
3 Comments
It IS a big piece of meat, and I wouldn’t want it to feel too tender. Connective tissue breakdown is why you cooked it at 155 for so long. Really busts those things down. Any chance you have a thermometer to double-check the temp…?
I’ve used Kenji’s method before and it came out fantastic.
That’s odd. This is the recipe I use and it’s usually very tender when it comes out of the bag. 36h@155 comes out perfect. Definitely make sure your temp is correct.
If you give that brisket a slap and it doesn’t jiggle like the behind of a beautiful woman it isn’t ready yet.
It should really jiggle like a jello mold.