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I just filmed my sous vide brisket video and looked at many recipes before I cooked it. Most suggested between 140-155°F (60-68.3°C) for 48 hours then finish in a 275°F convection oven for 2 hours for a nice crust. I did 150°F (65.5°C) for 48 hours and 275°F convection for 2 hours. The brisket was quite dry and I was surprised. Do you have any recommendations for that? (Or is that just the way it is? This was my first brisket... lol!) Any thoughts? My blog post for it is coming out later this week.
- Heather S
Sure, I'm happy to help troubleshoot some. I think the important thing is to remember that there are 2 kinds of meat temperatures, what I call "steak like" and "braise like". Steak-like will always turn out with medium-rare, medium, well-done, etc., but it'll have the texture of a steak. Braise-like will turn out like a traditional braised dish, more fall-apart, tender, etc.
The transition between those is around 150 to 155°F (65.6 to 68.9°C). So the 130 to 140°F (54.4 to 60°C) brisket recipes were going for a more steak-like texture, and the 155+°F (68.3+°C) recipes were going for a more braise-like texture.
This is one reason it's best not to look up a bunch of sous vide recipes and average out the times or temperatures, they are often trying to accomplish different things.
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When people are getting started, or approaching a new cut of meat, I recommend using 4 temperatures as your "tent poles":
Starting with those will always result in a "really good" result. You can then tweak them up or down to meet your specific needs.
Looking for a few good Sous Vide Brisket Recipes? Here are some of my favorites:
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