Pastrami Brisket: Point vs. Flat

Avidan_Ross_38422

Hey,

I'm doing the Sous Vide Pastrami recipe, but this time is decided to do a full brisket instead of the Short ribs.

Knowing that the point and flat cook differently, I separated them for the circulator step. But I intended to ask this yesterday!

I have both the flat and the point in the circulator right now at 145. They've been in for 24 hours. I have 24 hours until service.

Should i adjust the temp? I have access to another circulator. Should they be running at different temps??

thanks!

kh.anuj

Flat being leaner would likely benefit from lower temperature than the point. I.e. Lower temp -> Less muscle fiber contraction -> Less water squeezed out -> More Juicy. However I find for cured meats, especially with tough cuts like brisket, the final texture is more important. Do you want something that's soft and yielding (48 - 72@63 - 65C) or Tender and Steak like (48 - 72@ 56 - 60C). Curious to know what you noticed and how yours turned out.