I have done everything according to recipe except keeping brisket in brine for 14 days (you are calling for 5-7 days in recipe).
Also, I cut brisket into 5 pieces as do not had vacuum bags big enough to put whole or half of the brisket into it.
Sous vide it for 24 hours on 68C. When taken out from sous vide, notice that meat has release lots of juices, which all of course were kept in vacuum bag.
I chilled it completely in chiller, and put it in refrigerator, together with vacuum bag and all released juices in it.
Next day I took 2 pieces out of bag, glaze and rub them and put them in the oven for 4 hours on 125C, as it saids in recipe.
Meat came out of the oven very dry, without juices in it.
Today I took out another piece from refrigerator, glaze and rub it, but put it in oven but now only for 1 hour on 125C just to make rub sticking to meat and form a bark. Again meat came out dry.
What did I done wrong? Should I shorten sous vide cooking time, as brisket was cut into smaller pieces? Maybe than it will not loose/release so much liquid and stay juicer? In corned beef recipe cooking time for brisket (marinated 7 days) is 48hours on 60C. Should I lower temperature and extend cooking time, or shorten it?
Please help:
