Brisket sous vide

It’s important to remember that sous vide is not a panacea. As with any cooking method, the results may differ from what you expect. You might think that sous vide would take out much of the variability, since the temperature and cooking time can be so precisely control, but variability in what you are cooking, and what you expect, can lead to (sometimes unwanted) surprises. After my successful run at cooking ribs sous vide, I tried the same with beef brisket. Brisket is supposedly one of the ideal cuts for sous vide, as the long cooking times possible with sous vide can break down the tough fibers of this cut.

I’m not really a big beef brisket eater. In fact, I can’t really recall the last time i had it. For this approach, I tried Douglas Baldwin’s approach of cooking at 176° F for 24 hours. The results were a dry, uninspiring meat that was reasonable doused in barbecue sauce, but nothing particularly impressive. To be fair to Baldwin, I didn’t follow his recommendation to brine the meat, but rather used a barbecue rub and torched the meat post-tank to give some character to the exterior.

I did freeze half the brisket prior to cooking though, so I may try this again soon…

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