help with beef brisket please

frazer_walker

Hi i am struggling with is beef brisket. I brought 1,6kg 2.5 inch thick brisket that had a nice amount of fat and it cooked sous vide lovely at 65c for 30 hours plus 1 hour in the oven at 125c.it came out nice and tender,there was even some juice in the bottom of the oven tray I brought another brisket 1.6kg 2.5inch thick, but it had no fat what so ever and was very lean.i sous vide at the same time and temp as before but the bag was full of juice and after putting it in the oven it was bone dry. So my question is should i have cooked the second brisket as a tender cut or a roast to get the juicy tenderness? What time and temp would you recommend?

Also when cooking with thicker cuts of meat say 3inch or more,how do i how work the extra cooking time needed?

Thanks

tshewman

Link only takes us to CS logo which is cool, but. ;-)

That said, did you brine?

If so, how much, how long?

Try lowering the temp to 57C

let the brisket cool in the bag for a few minutes (e.g. 20) to reabsorb some of the juices (do not chill on ice immediately). If finishing in oven with bark, try a lower temp, if with glaze, lower temp and keep covered up until the last few minutes.

Food for thought.