I tried the Sous Vide Brisket recipe on this site. The recipe calls for a water bath of 150F for 30 hours, an ice bath to chill, and then when ready, about one hour in the smoker to warm it up to 125F
I was a little nervous and decided to test the recipe with a small book sized flat piece.
Then I got a lot nervous when after the 30 hour SV, the brisket turned quite stiff. I initially thought I had overcooked it and it would be shoe leather tough. When I was holding the bagged brisket in my hand, fresh out of the bath, I told my wife the experiment might be bad. She sad, "don't worry -- we can use a lot of sauce."
But, oh what a surprise. It was delicious and tender. Great texture. On the downside, there was not enough smoke flavor. I read suggestions to leave it on the smoker longer and also warnings that too long can dry it out.
Definitely worth another test to see if I can increase the missing smokey flavor.
I also saw in the recipe comments that Meathead is going to experiment with a higher SV temperature to get more fat rendering.
I was a little nervous and decided to test the recipe with a small book sized flat piece.
Then I got a lot nervous when after the 30 hour SV, the brisket turned quite stiff. I initially thought I had overcooked it and it would be shoe leather tough. When I was holding the bagged brisket in my hand, fresh out of the bath, I told my wife the experiment might be bad. She sad, "don't worry -- we can use a lot of sauce."
But, oh what a surprise. It was delicious and tender. Great texture. On the downside, there was not enough smoke flavor. I read suggestions to leave it on the smoker longer and also warnings that too long can dry it out.
Definitely worth another test to see if I can increase the missing smokey flavor.
I also saw in the recipe comments that Meathead is going to experiment with a higher SV temperature to get more fat rendering.
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