I'm making a brisket sous vide. When I went to bed, the meat was fully submerged. When I woke up, some of the water had evaporated and a very small portion of one corner of the meat was above the water level. I brought the water level back up, and the meat has another 10 hours to cook.
Is the meat ruined? Is it necessary, and sufficient, to cut off that corner before serving?
