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Beef brisket, salsify, apple and caramelized pearl onions

reck.harm

cooked brisket at 57°C for 24h. Came out rather chewie. i'll have to run a test at different times i think. served it with salsify puree, pressure caramelized pearl onions and pickled apples.

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Comments

reck.harm

Yeah, sorry, I didn't post anything back than, because the pictures didn't came out the way i wanted, bgut basically it's what you would expect.
24h: Is very chewie, kinda tough.
48h: Still some chew to it but more like a steak, very moist good compromise imho.

72h: Fall apart tender. Just starting to get dry

Keep in mind that my piece of brisket was not the best quality. I would assume that with a better piece drying out might be less of a problem at 72h

Steve_Ho_7147

Sorry to bump an old threat, but any data on the 48 and 72 hour briskets?

reck.harm

I reserved some of the 24hr brisket in the fridge. Two other pieces are still in the bath. Will pull them at 48hrs and 72 and do a side by side compare.

tshewman

double or triple the time and the brisket will be wonderful (IMHO).