So I followed the recipe to make sous vide brisket, And my wife who is more of an expert said it came out really good. 145° for maybe 33 hours followed by the ice bath and refrigeration, then thawing it and putting on the rub. I use the Weber kettle as my smoker with slow and sear device with water and the ambient temperature only reached 180 to 200. Nevertheless with my chef IQ sense probes, the brisket reached 131°in only 23 minutes. It had a great smoky taste. My wife loved it, and if she had to have any criticism, the thinner parts were a tiny bit dry. But according to the recipe, it should take two hours on the smoker to reach the temperature. Am I doing something wrong?
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My first and only thought is to check both the ambient and meat probes for accuracy. Ice bath test and boiling water test. If your wife likes the meat does it really matter that it finished up so quick? Your main critic is happy what more can you ask for. -
Exactly what she said!Comment
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Your mileage on the time with vary, with the thickness of the brisket, the ambient temps, etc.
dry flat is why we save the purge in the bag, filter it, and add it back to the finished product. That stuff is GOLD.Comment
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