A Tale of Two Briskies

[Henrik]

What a great post! Thanks for taking the time, awesome!

[tbob4]

Really good read - thanks!

[Polarbear777]

I don’t know how you gain moisture back from the tendered fat once you post smoke. Seems to me that it isn’t trapped and will just roll away.

In any case I’m happy with 135F and I’m sure 150F will work at some moisture expense. I really hate the dry flat part though which is why I tried this in the first place.

It’s tough to optimize time/temp experimentally since each run costs a brisket and at least a few days. Would be nice to do in 5degree increments optimizing tenderness and have a taste test to finalize the experiment. Maybe at the future meet-up?

[randy.56]

Great wright up and pictures, you must be retired. As you already know I just got my sous vide. And brisket is on my list.
I really like the part where you said : happened upon the cut up brisket case: AHA! (just happened) .

[Troutman]

OK so you caught me, I actually LIVE at the brisket case.....and no not retired, yet, still work a 50 hour work week !!

[Bob's BBQ]

Very nice write-up. Thank you sir!

[nsbbqguy]

Very nice! Thanks for sharing

[N227GB]

Thanks for this writeup! A few months ago I did some serious research on SV. Looked at every recipe on the manufactures website and decided that the traditional way works best for me. I like trying new things, but it just did not seem SV would really up my game.

Cheap meats make good eats is my new motto !!!

Chuckies are a new favorite here.