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Brisket Flat Egged then Sous Vide

robnybbq
robnybbq Posts: 1,938
in EggHead Forum
On Sunday I put on a 3lb brisket flat rubbed with cowlick and a coffee rub.  225-250 for 4 hours until the temp hit 160.  Took the brisket off and vacu-sealed (twice for protection) and into the sous vide pot at 149.  Was planning to eat it last night but when I got home and took the brisket out of the bath (still bagged) it was still firm and not tender.  So back into the bath and hopefully tonight it should be good.

Any other ideas if its not and becomes dog food?

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

Garnerville, NY
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Comments

  • robnybbq
    robnybbq Posts: 1,938
    Pic

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • robnybbq
    robnybbq Posts: 1,938
    Well it is done.  Not as tender as a whole packer smoked on the egg for 15 hours but the flavor was there and fork cut table.  Overall a good cook.   I got to use the egg the first time in 3 months so that was good.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • buzd504
    buzd504 Posts: 3,878
    Why did you sous vide at 149 and not higher?
    NOLA
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  • slovelad
    slovelad Posts: 1,742
    Why haven't you used the egg in 3 months? 

    2nd. Haven't you heard that wrapping it up twice isn't better than once? ... Too much friction...
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  • Raymont
    Raymont Posts: 710
    buzd504 said:
    Why did you sous vide at 149 and not higher?
    I would agree. I've gone up to 165 for ones I have done. Don't know if that is the right way, but my thought is the higher temp helps break-down, creates a more similar product to a brisket cooked to 190+IT. Hey, it was a great test and it looks like it was pretty good. Cooking a 3lber on the egg alone could result in some pretty dry brisket so bathe on! 

    Small & Large BGE

    Nashville, TN

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  • robnybbq
    robnybbq Posts: 1,938
    slovelad said:
    Why haven't you used the egg in 3 months? 

    It's called life.  Too many things going on and running around.  Plus I hate the cold.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • robnybbq
    robnybbq Posts: 1,938
    buzd504 said:
    Why did you sous vide at 149 and not higher?
    I read another post that some tried this at that temp.  Will try a higher temp next time.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • johnmitchell
    johnmitchell Posts: 7,366
    Why did you decide to cook a flat !!!! Why did.... =)
    Greensboro North Carolina
    When in doubt Accelerate....
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  • robnybbq
    robnybbq Posts: 1,938
    1.  Do not have a pot big enough to sous vide a whole packer.
    2.  I did not have 15-18 hours to babysit the egg to smoke a full packer.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • Homebrewguy
    Homebrewguy Posts: 158
    robnybbq said:
    slovelad said:
    Why haven't you used the egg in 3 months? 

    It's called life.  Too many things going on and running around.  Plus I hate the cold.
    Where do you live that's too cold to egg?

    I've been out in 15 degree weather cooking on my baby. 
    LBGE & Masterbuilt 30" Stainless Electric Digital Smokehouse w/Cold Smoker
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  • Homebrewguy
    Homebrewguy Posts: 158
    robnybbq said:
    slovelad said:
    Why haven't you used the egg in 3 months? 

    It's called life.  Too many things going on and running around.  Plus I hate the cold.
    Where do you live that's too cold to egg?

    I've been out in 15 degree weather cooking on my baby. 
    LBGE & Masterbuilt 30" Stainless Electric Digital Smokehouse w/Cold Smoker
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  • Raymont
    Raymont Posts: 710
    robnybbq said:
    1.  Do not have a pot big enough to sous vide a whole packer.
    2.  I did not have 15-18 hours to babysit the egg to smoke a full packer.
    re: (1) I use an igloo playmate cooler. My Anova fits perfectly.  

    Small & Large BGE

    Nashville, TN

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  • Homebrewguy
    Homebrewguy Posts: 158
    Raymont said:
    robnybbq said:
    1.  Do not have a pot big enough to sous vide a whole packer.
    2.  I did not have 15-18 hours to babysit the egg to smoke a full packer.
    re: (1) I use an igloo playmate cooler. My Anova fits perfectly.  
    What are your thoughts and feedback on the Anova Sous vide unit?
    LBGE & Masterbuilt 30" Stainless Electric Digital Smokehouse w/Cold Smoker
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  • robnybbq
    robnybbq Posts: 1,938
    Homebrewguy said:
    robnybbq said:
    slovelad said:
    Why haven't you used the egg in 3 months? 

    It's called life.  Too many things going on and running around.  Plus I hate the cold.
    Where do you live that's too cold to egg?

    I've been out in 15 degree weather cooking on my baby. 
    NY - Just not worth it for me to stand outside freezing to cook.   Most of the time it's about having the time use the Egg let alone loading/lighting the egg - get it up to temp and start cooking.  in the hour+ to do that I could have ordered takeout and whatever on the indoor stove.  not saying it's better but just easier.


    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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