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Second attempt at brisket

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DuckDogDr
DuckDogDr Posts: 1,549
in EggHead Forum
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

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  • nolaegghead
    nolaegghead Posts: 42,102
    edited February 2019
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    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.
    ______________________________________________
    I love lamp..
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  • GoooDawgs
    GoooDawgs Posts: 1,060
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    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
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  • DuckDogDr
    DuckDogDr Posts: 1,549
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    @GoooDawgs...didnt last time. Think was undercooked ...and I don't have a doomaflitchy to keep egg heat steady past 8 hrs (sleeping)
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  • HeavyG
    HeavyG Posts: 10,349
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    nolaegghead said:
    ...kill all klingons.
    Including Worf?????
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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