Sous Vide Brisket question

johnnyp

What's up fellas?  I'm hoping a SV guy can help me out with a brisket question. 

Ive cooked SV brisket before with great results. 140F @ 36 hrs then smoked for 2 hours. 

But ive had some last minute RSVPs for dinner tommorrow night and needed to pick up an extra flat. This only leaves me 24 hrs.  

Is this as simple as bumping the SV temp to shorten the time required?  I see a 155F @ 24 hr brisket on serious eats, but I'm hesitant to trust it as I haven't had great success with their recipes in the past. Thoughts? 

nolaegghead

try 165 for 12 hours.  I think you'll like the results.  Smoke until done, don't be afraid to crank up the egg to make your serving time.

caliking

I think I've done 155 or 157 x 24hrs, then smoked for 2 hrs. Just did it once though. 

I would probably ably try the higher temp since the fat and collagen will likely render better.  

johnnyp

Thanks fellas.  I'll post about it tomorrow if I'm not too drunk.