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SVQ Temp & Time for Brisket Point Process Check

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    SVQ Temp & Time for Brisket Point Process Check

    Hello, I have been reading SVQ posts in an effort to prepare for an upcoming brisket point cook. The plan is to make burnt ends from the point. From what I can tell the consensus seems to be a sous vide bath of 150-155 degrees for the about 30 hours prior to the Q portion of the cook.

    Can SVQ folks confirm if that sounds right?

    Should I utilize the ice bath method prior to cubing the point, or can I go from directly from sous vide to the smoker?

    #2
    Last one I did was 30 hours at 160*F so you are in the right range. You don't need to ice bath if you are going right to the cubing stage. You may want to let it cool down a bit before handling though !!!

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      #3
      I like burnt ends. Don't forget pictures.

      Comment


      • efincoop
        efincoop commented
        Editing a comment
        Sure thing. I'm doing a big cook so I'm hoping to post a bunch!

      #4
      efincoop I recently prepared a SVQ brisket point at 155 for 24 hours, applied a rub, then went straight to the smoker at 300 for 2 hours. I kept it whole but would assume you are in the SV ballpark for burnt ends.

      Please share results and pics !

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      #5
      My last brisket was also 155, but I went 40 hours. I then refrigerated since the event wasn't until the next day, but I think you'll be good. 40 hours was overkill IMO.

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        #6
        Following... I have a 5lb brisket point on the way...

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          #7
          Quick update. I grabbed 14+ lb brisket at my local Sam's Club yesterday. My plan is to keep it in the cryo until the weekend of 1/15-1/16. Then I'll separate the point from the flat. The flat will go into the cure to prep it for pastrami and I'll dry brine the point overnight, then sous vide it. Once the sous vide is complete, I'll drop it in the ice bath, then into the fridge until the cook day on 1/22. Then I'll cube it up and make the burnt ends.

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            #8
            In case anyone is following this thread, yesterday I seperated the point from the flat. The flat went into the brine to start the process for making the pastrami. I dry brined the point overnight and put it into the sous vide this morning at 155 °F with a target cook time of 30 hours.
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              #9
              Anxiously awaiting this. Just recently got into the SV thing and have had good success with it. I was able to acquire a 4ish lb flat and took it to around 28 hours, finished with a sear and it was fantastic. I've been wondering about the point next. Perfect timing

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              • efincoop
                efincoop commented
                Editing a comment
                Excellent! I'll update this thread when I do the cook on Saturday 1/22. I'll pull the point from the sous vide tomorrow night. Put it into an ice bath to chill it, then freeze it until a few days before the cook.

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