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Brisket and souvee help
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DuckDogDr
Posts: 1,549
Got a fancy cooker for christmas... plan on cooking for 12 -14 hrs in the contraption this evening before I place on the egg tomorrow to try and get the bark.
Suggestions on temp?
Suggestions on temp?
Comments
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Get the Anova or Joule app. You can search different meals you’ll be preparing and recipes will include time and temps. Many of them are very scalable.
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I would suggest 155°F for at least 24 hours. Not sure what to do for only a 12 hour bath.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
I agree...12-14h seems like way short for a sous vide cooking time for beef that needs slow cooking. 145F for 2 days might be interesting. Of course, as soon as I said that, I thought "Kenji probably has a page on this":
https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html
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FWIW - I have done two sous vide cooks of prime brisket. Both were @155F.
One was for 30 hours the other was for 33 hours. I finished them on my egg. I used liquid apple smoke.
While they were both good (juicy and tender) they were more roast like then brisket like.
I get much better results on my egg. -
I had planned on finishing the brisket on the egg. Do yall do this with direct or indirect cooking
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I throw mine in an ice bath (right out of the SV still in the bag) until super cold then throw a little more rub on and smoke indirect until the bark sets.Keepin' It Weird in The ATX FBTX
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