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53 Hours to Brisket Time

Spring Chicken
Spring Chicken Posts: 10,255
in EggHead Forum
Trying again for the perfect brisket using the science of Sous Vide cooking and the Magic of the Egg. 

This almost 3 pound flat was trimmed of excess fat, injected with a mix of brown sugar, salt, and a few other flavors, coated generously with DP Cowlick, placed into a vacuum bag and gently lowered into a 130° sous vide bath with the timer set for 72 hours. 

Yes, this time I'm going for broke. Any more than 72 hours would be considered overkill. 

I still have 53 hours to go. 

 

Then I remove it from the bag, pat it dry, and throw it on a very hot Egg for about one minute each side to sear. 

Then slice and eat. 

I'm led to believe that it will be much better than the bestess of steaks. That's a tall order. So, being a realist, I just want it to be better than Lake Conroe Egger's brisket. (another story from a couple of years ago). 

We'll see in 53 hours + the 2 minutes of sear time. 

Spring "Tick.......Tock........Tick.........Tock....." Chicken 
Spring Texas USA
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