Originally posted by GolfGeezer
View Post
The "rule" has always been to finish no hotter than you cooked sous vide. So, you SV at 155, you don't want to smoke to 203.
My understanding evolved. If I have cooked a short rib at 131x72, I have broken down the collagen to the point where it will pinch "probe tender." While maintaining medium rare. So, when I do a sear or a smoke for finish, what happens when I take it over 131. I do not rebuild the collagen... so it will stay tender. I will lose my low med rare, but I shouldn't lose the tenderness.
Now, that level of doneness is important when you're doing steaks or other tender cuts. This is why I shock steaks and chops and chicken pieces down before searing. (not the only reason... see link above).
However, if I have already cooked a brisket at 155 for 30-48 hours, achieved that same tenderness through collagen breakdown, I've already cooked it to well done. There's no "doneness" to preserve, and smoking beyond 155 isn't going to change the tenderness.
I recently did a brisket where I SV'd much like this. Season and smoke, bag and soak at 155x48 (or something like that), shock, reseason, smoke at 300* until I liked the bark, which was around 190 IT. I like thick dark bark. Meteor like. Wife thought it was best I've made.
The central maxim I now adhere to is to start a SV project with an end result in mind. If I want steaky brisket, that will be ye old 1 hour pre smoke (maybe), 133x72, smoke hot and keep below 135 IT. And if I want traditional brisket, that will be this hotter temp process as described above.
What you want for your ultimate result will guide your process from the start. And what you do at the start will possibly limit the end points you can arrive at.
I realize this understanding of the second Q in SVQ and QVQ is going to be read as heresy.
Comment