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Second attempt at brisket

First brisket turned out great flavor wise...tenderness not so much...Got a sous vide for Christmas and a few days off (where I'm not chasing game)...Going for round 2. Starting out at 145 F for 24 hours then going to move to the egg..

Brisket was so large I had to cut into 2 pieces 

Cow dog giving her input 

Now we wait...cow dog watching star trek with me...she does not like the klingons.....been steadily growling past 30 min


  • nolaeggheadnolaegghead Posts: 31,142
    edited February 11
    make sure you don't have bag sticking out of the water.  I had that happen once outside (cool weather) and it was a pocket of putrification.   If you can cover it with foil or something where anything sticking out is above 130F you will be fine, otherwise keep the water level up, keep the bag sunk with a weight and kill all klingons.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
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  • GoooDawgsGoooDawgs Posts: 1,002
    I don't understand why you'd sous vide a brisket...  did you do that the first time around? 

    What rub and herbs are you using? 
    Milton, GA 
    XL BGE & FB300
  • DuckDogDrDuckDogDr Posts: 994
    @GoooDawgs...didnt last time. Think was undercooked ...and I don't have a doomaflitchy to keep egg heat steady past 8 hrs (sleeping)
  • HeavyGHeavyG Posts: 6,305
    ...kill all klingons.
    Including Worf?????
    Camped out in the (757/804)
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