Brisket bath time

[pkadare]

As an FYI you can simply click the "Follow" button. No need to add a reply in order to do so.

[texastweeter]

Yeah, 225° until probe tender...traitor...

[Jerod Broussard]

I’ve done 155 for 24 hrs, then shock. Finish by smoking around 3 hrs til I get a good bark and brisket is at serving temp. That gives you a good texture that’s similar to a traditional smoked brisket

Ditto, you want the 155-F or 68.5-C texture

[mountainsmoker]

I see no reason to SV a brisket for 24-30 hours or longer when you can have a perfectly cooked one at 275 for 12 hours. I want dinner on time not having to wait a day or twol

[Polarbear777]

Clint does 155F for 30 hours, which seems like it would fit your application and timeline. I’ve had better luck on my cooker with a 350F finish vs 225F but either will work. I’m usually running no higher than 135F internal at any point but that takes 48-72 hours in the SV to tenderize.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-sous-vide-que-bbq-brisket-recipe

Consider adding a "fat flash" right before slicing. You can render and use the trim fat.

https://www.seriouseats.com/2017/03/the-food-lab-should-i-rest-meat-steak-introducing-the-fat-flash-method.html

the long way (for reference):

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/570575-qvq-medium-rare-brisket-step-by-step

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/470975-%E2%80%9Ctwo-week-qvq-pastrami%E2%80%9D

[Ahumadora]

Plan on smoking from cold to about 150f or has color. So I can show the catering the can get away with a quick smoke

[shify]

I’ve done 155 for 24 hrs, then shock. Finish by smoking around 3 hrs til I get a good bark and brisket is at serving temp. That gives you a good texture that’s similar to a traditional smoked brisket

[rickgregory]

I don't see the point (so to speak) if you're taking it to 200ish. SV is so you can break down the collagen at lower temps because you want to smoke it only to medium or so.

[Ahumadora]

Cooking it Monday morning, so don't have 48 hours. Argentines would freak out if it had the slightest bit of pink showing....

[GolfGeezer]

On another forum, a member there Sv’s briskets all the time. 132 for 48 to 54 hours. Chill, then smoke to 135-140 IT. I also think there is a long thread on SVQ on this forum. Sorry I do not recall his handle exactly - polar77? Maybe polarbear777.

[randy56]

X2 never SV a brisket, but ready to do one.

[Hulagn1971]

Following.

[Ahumadora]

Smoking briskets Monday at a catering company, so decided to sv a point to try something different. Although I like @Troutmans med rare brisket I need to show the catering company how it can be done to cook a normal brisket. Any input on time n temp. Potkettleblack. ??