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Failed First Attempt

Martin_Margulis_532377

Cooked Corned Beef Brisket at 140F for 48 hrs. I expected the texture to be shredded-like but it came out like a roast beef. My wife's

cure was to put in a pressure cooker for 30' which did the trick.

However, it was pre-seasoned, bought at Trader Joe's and the seasonings were sointense that it wound up in the compost. Any possibility that the Sous Vide methodincreased the intensity? The instructions on the package did not state that the seasonings should be rinsed off before cooking.

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Comments

Brandon_Byrd_40557

Meat won't shred at that time/temp combination. You need a much higher temp. Check the time/temp guide for short ribs for reference. Obviously the texture of brisket will be different, but it gives you a pretty good idea of what to expect. If you want a shreddable brisket texture, I'd just pressure cook it. The advantage of SV is that you can tenderize tough cuts like brisket while not overcooking it, and thereby achieving a medium-rare, steak-like (or roast-like) texture.

mattpope

My experience is the same as Brandon reports. Here's a link to my post for my attempt at brisket that came out great. This is for smoked, Texas style brisket but the s/v should give you the texture you are looking for.

Jeremy_131558

I would give it a quick rinse if you did not. Some of the pre packed ones are super gnarly and intense.

I followed Kenji's corned beef recommendation of 180F for 10 hours with good results.

fisher23

TJ's isn't my favorite either. I don't think SV had really anything to do with the intensity of the seasoning. I like homemade best because I can control the level of spice, but it takes time. Try a few other brands until you find the one(s) you like. I usually buy a few cook the same time and temperature as you did, ice bath and freeze. I reheat from frozen at 138°F for about 2- 2.5 hours.