Figuring Time?
I've got about a 4-lb brisket flat that was pastrami'd and then smoked to 160 - actually the whole 12 lbs did this, but I saved a hunk and froze it. I was going to defrost and steam it to 203, but I was thinking of trying it in the sous vide. Question is, how long do I cook it at 203 or how do I calculate it - whether straight from frozen or defrosted?
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I would not sous vide at 203. I probably would not sous vide period due to what it will do to the bark.
If you do sous vide, I would defrost first and go with 160 for about 24 hours.
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I agree it is best to defrost in the fridge- the key to sous vide is low and slow, and starting with a block of ice can introduce huge temp gradients. After it fully defrosts you can sous vide at 195F for 4 hours-should be very tender. Crust a bit moist- but its possible to place under the broiler to crisp up.Comment
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The Burn can you post the results and lessons learned in this thread? That way if the thread pops up in a search results folks will get the info they're looking for.
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I followed Doc Blonder's advice. I de-frosted and did 195 for what was probably 3 1/2 hours in the end. Then threw it under the broiler of the toaster oven. The sous vide is less mess than steaming, as I always end up getting water drips all over the stove top when I lift the lid to check water levels, etc. And it can be left unattended. Taste remains spot on, texture takes a little hit. It was almost as good as the fresh steamed on sandwiches, but that almost may be due to the freezing/defrosting.
I will probably try it again as I've got a 16 lb brisket that I'll probably split and do half pastrami and half BBQComment
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