I soaked 2 4lb corned beef briskets for 24 hours, then bagged and sous vide'd them at 150* for 36 hours. I then did the ice water thing last night, and today I'm going to smoke them.
Now, I have two roasts that look like milk-fed veal, and although I can't really tell through the bags, they don't feel all that tender. Is this about where things are supposed to be at this point in the process?
Also: this is going to take about 90 minutes to hit 165*? If I were to guess I'd say 4 hours. But otoh, it's already cooked and I'm just reheating it and setting bark, so there's that.
Now, I have two roasts that look like milk-fed veal, and although I can't really tell through the bags, they don't feel all that tender. Is this about where things are supposed to be at this point in the process?
Also: this is going to take about 90 minutes to hit 165*? If I were to guess I'd say 4 hours. But otoh, it's already cooked and I'm just reheating it and setting bark, so there's that.
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