Sous vide brisket - please help

So it's obviously January, I've run out of cash already and I'm somehow now hosting a steak night this Saturday. I've just placed an order with the butcher delivery for 1kg of brisket for 4 of us as I'm attempting a steak night on a budget. All the online delivery would allow me to order is rolled brisket so I'm assuming it's the leaner part of it and the fat will be trimmed.

Here's my plan, please tell me if you agree or can give any hints. I'm after a juicy, medium rare finish.

Pre-sear, season with salt and pepper. Pop in the sous vide at 54.5 C for 48 hours. Sear and season. Slice the rolled brisket into steak sizes rather than a load of thin slices. What do you think? That work? Also do you think 1kg between 4 of us after 48 hours of cooking will be enough or should I order another one?

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Brandon_Byrd_40557

Time and temp sound good, but I wouldn't salt it before hand since you're going to be cooking it for such a long time. Pre-salting steaks isn't a big deal because they're only in the bath for an hour or two, but if you salt the brisket and cook it for two days, it will be less steaklike and have a more cured texture. As for the size, I can't really say if that's enough for four; it depends on which four people there are and how hungry you are (and how many side items you have). But 1kg really isn't a tremendous amount of meat for four people. If you can order another one, you might as well; you can always vacuum seal any leftovers and enjoy them another time!

tshewman

I tend to agree with Brandon regarding time and temps, although at ~250g of meat per person is ~8 oz (if my math is correct) which will render to likely 200g each (maybe a bit less) is a nice size assuming the accompaniments surrounding the dish are in line. Mind you I prefer to not have them leave feeling stuffed and actually wanting more (I'm mean that way). Am curious what you will serve with it. If done right now, you would also have time to brine and even do the smokerless brine (a cheap presentation considerationswould be to serve the main/brisket on a plate of smoking oak chips (or whatever wood is handy). If you do/have ordered another one (I don't know your guests) you could consider doing the two differently and split up the plate (battle of the briskets.....or something like that). Either way, enjoy and don't sweat it when the day comes (says the guy who emailed his sister 4 pages of a schedule for Xmas dinner). :-)

The_London_Glutton_238897

Thanks mate... bit stuck at work so tomorrow's my only time until Saturday to get anything done so am doing simple starter of roasted butternut squash with prosciutto and ricotta salata, Then when it comes to steak nights I always just keep it simple really and so I'm doing the beef with triple cooked chips and lashings of peppercorn sauce (that's it)... then I've got liquid chocolate centre puds for dessert.

The_London_Glutton_238897

Good tips there fella, definitely won't salt it first up. I bought another brisket to be safe. Thanks for the advice. Will let you know how it goes.