Pulled/Shredded Brisket Flat?

[Missin44]

I want to try a sous vide pulled brisket flat very tightly trimmed in a adobo sauce (think barbacoa). I've done them braised with excellent results. If anyone has specific experience doing such a thing I would be interested in you cook temp and times for the best shred?

[EdF]

Hey, Potkettleblack , straighten this one out! ;-)

[Potkettleblack]

Probably 155 for maybe 24 hours. Prepare the sauce separately. This is about how I’d proceed:

http://sousvideresources.com/2017/05/20/sous-vide-beef-shortribs-ragu-spaghett/

Sous Vide until it pinches in the bag like it will pull. 140x72 will do it, 155x24 probably will too. Brisket isn’t short ribs, but collagen is collagen.

Shock, and then build the sauce in the pan with the meat and the clarified purge.

[Missin44]

Probably 155 for maybe 24 hours. Prepare the sauce separately. This is about how I’d proceed:

http://sousvideresources.com/2017/05/20/sous-vide-beef-shortribs-ragu-spaghett/

Sous Vide until it pinches in the bag like it will pull. 140x72 will do it, 155x24 probably will too. Brisket isn’t short ribs, but collagen is collagen.

Shock, and then build the sauce in the pan with the meat and the clarified purge.

155 for 24 was my plan, the pinch test is a good idea. However I plan to prep the sauce then freeze, sear brisket on my SnS, seal along with frozen sauce.

[Potkettleblack]

Either way.

[Missin44]

Either way.

After reading the link, maybe 140 at 72, Thanks, my biggest question was if I should ever consider a bath of 185 or so. It seems in this case lower is better.

[Potkettleblack]

For almost every application, lower is better. Vegetables would be the obvious exception.