Hello,
So back in 2017 I made Kenji’s sous vide brisket. Recipe here:
https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe#toc-should-i-inject-a-brine
Brought it in the office. So the point part of the brisket was really juicy and everyone loved it, but the flat cut was pretty dry, and although people ate it, I thought the point was much better.
So I’m trying it again. Sadly I was only able to find the flat cut this time.
I’m going to do 155F for 36 hours. But according to the recipe. I’m suppose to then take it out to a 300F oven for 2 hours. Won’t that just make the brisket super dry?
Thoughts?
by DanM142
4 Comments
Kenji also does like a 30-45 minute bake on his pork shoulder post sous vide and I’ve found that it definitely dries it out so I stopped doing it and just go straight to shredding.
I’d stick to a higher heat for a shorter period of time just to get some color on the meat. 500 degrees for ten to fifteen minutes. Torch if you’ve got it.
I just did this recipe. 155 for 24 hours. Chilled in a ice water bath to room temperature. Dried, reseasoned, and in the oven for 2 hours. Pulled it out, tented it with foil until the temp was down to 160. Sliced and served. Mine was very moist. Even microwaving leftovers was moist and soft.
Hopefully you found a really fatty prime flat.
I love doing this with chuck roast. The fat almost completely melts by the end, and you end up a *super* moist and tender roast.