Now, the kettle was running a bit hot (that's another post) but after I adjusted the wood chunks about 2 hours in, it shot up from 280 or so to 315 and looked to keep going. The meat was 160F (yes, after just 2 hours). I had to. do work and didn't have the time to fiddle with the kettle and really didn't want to do brisket at 350 or whatever so... I pulled the meat, shocked it in ice and refrigerated.
Fast forward to, well, now. I figured I'd SV this puppy, then smoke to finish. Since it's already 160 so there's no point in SVing it at a lower temp to preserve a medium rare finish and that's where I would like some advice:
Hw long would you all go? At 135 or so, I remember 48-72 hours... but I'm going 160 since the meat has already seen that temp. I'm starting this now (3pm) so I could do it until late tomorrow night (11pm or so) which would be about 30 hours. Or I could let it go to Thursday AM which would be about 40.
Thoughts? Potkettleblack?
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