Brisket and souvee help

DuckDogDr · February 2019

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?

GrateEggspectations · February 2019

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.

jtcBoynton · February 2019

I would suggest 155°F for at least 24 hours. Not sure what to do for only a 12 hour bath.

njl · February 2019

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

Magicman_007 · February 2019

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.

DuckDogDr · February 2019

I had planned on finishing the brisket on the egg. Do yall do this with direct or indirect cooking

bgebrent · February 2019

Indirect.

The Cen-Tex Smoker · February 2019

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.

Brisket and souvee help

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