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Started By
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Sous vide brisket question
Posted on 3/9/25 at 11:09 am
Posted on 3/9/25 at 11:09 am
I bought a small portion of a flat for the purpose of sandwiches. Looks like lots of recs to go with 150ish for the cook. It will be roughly 24 hours at finish. Should I stay with that temp the whole time? Increase later today?
2
Posted on 3/9/25 at 11:28 am to AlxTgr
I did this for Christmas. Are you going to cook it some more after sous vide? If so, don’t cook it at 150 for 24 hours. Go 12 hrs at the most.
This post was edited on 3/9/25 at 11:29 am
Posted on 3/9/25 at 11:38 am to Saskwatch
Was planning on just a sear, but open to suggestions. I won't be able to put on a putt of any kind.
Posted on 3/9/25 at 3:11 pm to AlxTgr
Dumb question: where did you find a "small portion of a flat" for sale?
Posted on 3/9/25 at 4:27 pm to DoctorTechnical
quote:Starting to see them at Kroger and Neighborhood Walmart.
where did you find a "small portion of a flat" for sale?
Posted on 3/9/25 at 7:53 pm to Saskwatch
Gotta love the sous vide down voters 
Posted on 3/10/25 at 6:45 am to AlxTgr
quote:
Gotta love the sous vide down voters
Gotta love people that cook brisket in a bag. Dumbest shite I ever heard.
Posted on 3/10/25 at 6:49 am to saintsfan1977
quote:
Gotta love people that cook brisket in a bag
It’s actually a good way to go if you’re just cooking the flat…. Like the OP stated he was doing
Posted on 3/10/25 at 7:44 am to saintsfan1977
quote:This is rich
Dumbest shite I ever heard.
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