Hi all, my first post here (hurray!)
So I've tried the sous vide que brisket and it turned out quite dry. I did not follow the recipe precisely (unintentionally) and made the following deviations: Dry brining was in a closed container, when the meat was taken out of the bags after the sous vide I had something like 4 cups of fluid left in the bags instead of two for 7 pounds of meat, the cold bath wasn't that cold so it cooled down only to about 80f, I smoked it in a kamado at 250f instead of 225 until it reached 125f. What do you think were the major causes for it to turn out dry? I suspect the excessive fluid loss after sous vidding but I don't know why it happened.
Any thoughts/pointers for next time?
Cheers,
Ilan
Edit:
I'm from Israel and most of the meat here is kosher, that is it's brined after being butchered though not as thoroughly for slow and low techniques. Turns out I need to use smaller amounts of salt due to this, maybe this was the cause. Will post an update.
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So I've tried the sous vide que brisket and it turned out quite dry. I did not follow the recipe precisely (unintentionally) and made the following deviations: Dry brining was in a closed container, when the meat was taken out of the bags after the sous vide I had something like 4 cups of fluid left in the bags instead of two for 7 pounds of meat, the cold bath wasn't that cold so it cooled down only to about 80f, I smoked it in a kamado at 250f instead of 225 until it reached 125f. What do you think were the major causes for it to turn out dry? I suspect the excessive fluid loss after sous vidding but I don't know why it happened.
Any thoughts/pointers for next time?
Cheers,
Ilan
Edit:
I'm from Israel and most of the meat here is kosher, that is it's brined after being butchered though not as thoroughly for slow and low techniques. Turns out I need to use smaller amounts of salt due to this, maybe this was the cause. Will post an update.
​​
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