Great cook! Wow does that look juicy! I disagree with 203, especially for Prime. I think it's a number that merely 'sums up' a ballpark doneness point, but I personally think too much emphasis gets placed on it, and it then becomes a crutch that sometimes works but sometimes leads us astray and it should go away. The great thing is that as you do a few more you'll learn what temp works for you and how to judge based on the other factors that you & everyone else has mentioned- wubba wubba point, probe tender, etc. My personal belief based on my personal experiences is that 193-197, maybe 199, is plenty, given enough time (cook time and faux cambro hold time), then you'll have much less risk of it falling apart. Higher temps & times if you want it to fall apart like a chuck for pulled beef.
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Thanks. It's been a learning process. As I told someone today "it's a lot of science and a bit of art" -
Based on sous vide cooks I've done, brisket never needs to get to 203, or 193, to get tender/juicy. 24 hours at 155F works. So there must be something about time+temperature (perhaps it's total energy, if you want to reference physics) much more complex than just hitting a specific temperature. -
progenitive There sure is. But SV is entirely different than traditional smokers/grills. BBQ in general is a product of time & temp, and time *at* a temp.
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