I followed the instructions reasonably well but used a 4 lb brisket without bones. Brined it for 7 days, then straight to SV (too cold for me to use green egg). SV'd for 46 hours and when I pulled it the bag had at least 10 oz of juice in it...seemed like a lot. The video doesn't show how much liquid ends up in the sealed bag.
Biggest issue is that it was grey and rubbery. I did not use the "pink salt" nitrates either. So, any thoughts on what made it this way?
