It all laid out on the main site....second sandwich, kiddies are eating it up. I cut with the grain to separate it, showed the two pieces, youngest noticed the "lines" of the muscle fibers on one piece.
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Looks amazing! Pastrami is the best.Comment
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Wowzers, that looks fantastic. I have to try this!Comment
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JEEZ!!! This should be my next project!!Comment
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Jerod Broussard I'm thing it should have been plenty tender after the SV, curious to know why you took it to 203.Comment
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Experimentation. And it wasn't really overly tender. I didn't have problems with slices staying together when sliced across the grain and things totally falling apart that is indicative of an overcooked brisket. But they did break on command.
I'm thinking a thick point might definitely need 201 or so, or 48 instead 40 hours on the sous vide. I know my first one the point wasn't near as tender with an all the way smoke and steam.
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Ok, need some help here. I have a brisket from Snake River Farms and am looking for a sous vide recipe. I will separate the point and the flat, then cut the flat in half (don't wanna mess up a whole Wagyu brisket) as you've recommended. Now I will dust liberally with a rub and hold for 24 hours prior to the sous vide bath or brine it. Brining is the ChefSteps recipe. I will sous vide for 48 hours as recommended by ChefSteps, 155 degrees. Please give this some thought and help walk me through this.Comment
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If going that route I would try the Chefsteps recipe. This is the one I am referring to. We may be talking about the same one.
Last edited by Jerod Broussard; February 18, 2016, 11:49 PM.
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We are. However I will chill after cooking, then use the SNS to add smoke, then sear. Thanks, and I'll post pictures.
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