Just finished my first sous vide brisket - I need some advice

What the frick did you do?

The texture is off because brisket needs to get to 200-203 then you start probing. When the probe goes in like it is going into warm butter the brisket is done.

What a fricking blasphemy. The fat has to render and it can’t render fully at 140 degrees.

It’s small because it isn’t a whole brisket. Cut it in half? WTF? Stick to yard sales.

Once you slice it up, there's pretty much no going back unless you want chipped beef. I love sous vide, but never tried a packer. 140 seems too low to break the collagen, possibly try 160 with a shorter cook. May be a failed experiment this time, keep posting if you try again though. If you find it inedible, you can salvage with a crock pot and some chicken stock.

Not disgusting, cooking is trial and error. This is error, but can be saved.

Sorry if I was harsh. You’re a solid poster. It’s just…I don’t know.

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Lol. You are not giving enough detail on what you did after sous vide

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After I did the 24hr sous vide, I seared it with a torch. The outside is perfect, nice crust, flavor, etc. It’s the internals that’s off.

So you cooked a brisket to medium and are wondering why it's tough?

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Sorry if I was harsh. You’re a solid poster. It’s just…I don’t know.

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I didn’t find it harsh, but I don’t read emotion, like a lot of people. But by looking at your downvotes, your response is not correct.
I know I fricked it up, I’m looking for help/suggestions on the next one. I’m new to sous vide, this was my first brisket. The leaner/thinner part of the brisket is actually not bad (could be better). It thicker/fattier part is what needs help.

It was a full brisket, just a small one.

You go by downvotes?

No offense, but that is the weirdest way to cook a brisket. Seared it with a torch?

In Texas, your man card would be revoked.

Believing everything you read on the Internet (including weird recipes) is not a great idea.

I’m not entirely sure why you are getting so much shade thrown your way over this experiment. We usually have a little more tact on this board.

I have tried Long SV cooks several times. I have decided that SV does not shine for briskets or ribs. I have done 4 or 5 briskets and just couldn’t find a sweet spot. I have done 4 racks of ribs and also could not find the sweet spot.

I think (emphasis on think) that the people in the YouTube videos that cook this stuff have never had good ribs and brisket. The product that I produced when following the recipe exactly, was always edible, just not awesome. I suspect that the YouTubers have a lower standard for awesome ribs and brisket.

SV shines for steaks, chicken, and pork chops.

Best I've cooked is 155 degrees for 24 hours. I've also found it better to sous vide first and then just finish on the smoker. 2 hours at a low temp for flavor.

Good Serious Eats piece on it.
Sous Vide Brisket