Sous Vide Brisket

Seth_Ratner_91225

What temp?

Its going for either 24 or 48 hours. Medium rare desired, but juicy and tender is more important.

Recommendations?

Thanks!

Seth

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Johan_Edstrom_5586

54C, 48h is danged tasty.

Seth_Ratner_91225

I ended up setting 55C instead of 54, and it came out great.

Definitely not as tender as traditional BBQ brisket, but the color and juiciness was great. I may let it go another day next time, and slice very thinly when serving.

Thanks!

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