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Started By
Message
Souls Vide Brisket Tips
Posted on 2/3/17 at 10:05 pm
Posted on 2/3/17 at 10:05 pm
I've used mine a few times mainly for chuck and rump roasts that have come out delicious. I'm gonna try a brisket tomorrow but plan on doing it a little differently. For a roast I usually go about 135 degrees for 24 hours. I've read up a little about brisket in the sous vide and to get it as close to traditional smoked brisket I'm reading to set it at 155 degrees for 24 hours. Logic being that the marbling will melt off and keep the brisket tender. I've cut the whole brisket into 4 pieces and vacuum sealed them with my seasoning and liquid smoke so they'll be ready to start in the morning. Does anyone think 155 degrees will make it dry or is my line of thinking correct?
3
Posted on 2/3/17 at 10:09 pm to damonster
This probably won't help but chef steps does a brisket video on YouTube that I really want to try. It has a multi day brine then a multi day SV and finished in the oven. I'm really wanting to try it.
Posted on 2/3/17 at 10:12 pm to Jibbajabba
Should be done by Easter
Posted on 2/3/17 at 10:14 pm to Jibbajabba
I plan on finishing in the oven to try and get the bark on it. I'm thinking that at 135 degrees I'd get more of a steak texture and not fall apart brisket plus I'd still have the connective tissue. At 155 degrees I think the connective tissue would break down and I'd have moist fall apart brisket.
Posted on 2/4/17 at 4:50 am to damonster
I do corned beef for 48 hrs at 135 and it is as tender as butter, I don't think you need the higher heat to break it down.
Posted on 2/4/17 at 7:58 am to damonster
I've done 155 for 36 hours, on to the smoker for 4 @ 225. Bark was great, point was fantastic but the flat was dry. YMMV. Definitely was not fall apart. It was an interesting experiment but can't say I would do it again.
I think 135 would need more than 24 hours to not come out like a shoe.
I think 135 would need more than 24 hours to not come out like a shoe.
This post was edited on 2/4/17 at 7:59 am
Posted on 2/4/17 at 7:58 am to Twenty 49
Yes that's what I read and it made sense to me. I'm just a little nervous about cooking it at that high of temperature. Don't want dry brisket.
Posted on 2/4/17 at 8:09 am to weskarl
Would you take the flat out at say 12-18hours and let the point keep going for the full 24 hours?
Posted on 2/4/17 at 8:36 am to damonster
Hard to say. The lower the temp and not as long, the less liquid comes out of the meat. It was definitely edible, but wasn't enjoyable without sauce. I also had the point and flat in different bags. Had they been in the same one it could have not dried out as much.
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