The results: fell apart (was looking to slice it), dry, sawdust texture. I was trying to re-create a brisket experience with well done juiciness.
How I cooked it: sous vide at 155 for 30 hours. I checked it at 24 hours with a pinch test and it didn't feel soft. I could feel the difference at 30 hours. I put it in an ice bath and then into the fridge over night after saving the purge and re-applying a salt and pepper rub. Put it on the gasser today with some smoke at 225. Brought the internal temp up to 145.
FORGOT to let it rest. Was too anxious to cut it open and see if it was juicy.
Soooo where did I go wrong? The meat seemed over cooked (dry) as well as cooked too long (fall apart sawdust texture).
I thought I had a good strategy. Serious eats recommended 155 degrees for 36 hours for a 4-5 pound roast. Most folks here thought 24 hours sufficient with a pinch test. 30 hours seemed reasonable.
Would the fact that it was only a 2 pound roast call for a significantly shorter cooking period?
I'm hesitant to start making adjustments to my next cook without a better handle on what went wrong.
Insights appreciated.
H
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