Fluid in the bag?

Hi, I've tried my Joule on big cuts of meat twice now. Once a brisket and now I'm doing a tritip. I ran the brisket for over 24 hrs and it had a lot of fluid in the bag at the end then was super tough. I figured that i had gotten a leak and basically boiled the brisket. Now I can see fluid in the tri tip bag too. This time I checked and I can find no leaks. What am I doing wrong? I haven't finished the tritip yest so I'm hopeful that it's going to be good.

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brian_martin2001

That's the fluid from the meat. You always will experience some fluid loss when cooking meat, just with sous vide you don't lose as much.

matthewmicahhall

On a related point -- that fluid doesn't have to go to waste. It can be used to make a variety of sauces, gravy, etc. In general, you will want to heat up the liquid by itself in a pan. Eventually, you should see the formation of a "scum" that can be strained out to produce a clean jus.

John_602283

Gotcha, thanks! Should I pat it dry before i sear it? I think I saw that on a youtube video somewhere. Thanks again!

brian_martin2001

Yes, the drier the surface of the meat, the faster the Formation of crust, and the less time it spends overcooking.

tshewman

For the brisket, what temp? I typically use 57C or less and go at least 48 hrs. See brian's comments re fluid loss