Brisket advice

I cooked a 5.65 lb brisket following the Smokerless Brisket recipe. I brined it for 24 hrs and then cooked it at 154 deg for 28 hrs. I checked it after 24 hrs and it had great flavor but still firm (not tough) and not juicy. So I cooked it for an additional 4 hrs and it improved a little tenderness wise but not juicy at all. Intuitively I feel that I should have continued to cook it but not having much experience with sous vide cooking, I am not certain if that is the right thing to do. Any help would be appreciated.

Thanks!!!

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Comments

tshewman

I tend to prefer 57c/135F for 48hrs

fisher23

Brisket needs fat to be juicy. Try to get the best grade you can afford, it has more inter muscular fat. I agree with Todd, going lower temperature for longer time helps too.

nathans1

That's definitely something I considered, It was an extremely lean Whole Foods brisket. I will go with both suggestions for my next cook.

Alex_311927

Fat is the key. I just did a pastrami with a not-so fatty brisket, cooked at 64C for 48 hours, but even then it wasn't at the correct tenderness... it needed more time in the smoker to get it finished. Conversely, fatty briskets are usually done at that temperature with no problems.

wolfiegirl

Let me introduce you to Franklin. This guy KNOWS his BBQ, especially brisket. He lives in Austin, YE HAW Texas where he operates a very successful BBQ joint called Franklin BBQ. Lots more informative vid's on YouTube. Here's a taste of what you can learn from him.

https://www.youtube.com/watch?v=VmTzdMHu5KU

#brisket #bbq

mattpope

Agree with all the prior comments. Fat seems to be the key. Outside of Texas, brisket can sometimes be tricky to find. I have had good luck at my area Costco. I think I bought the last one, Prime, at $2.69/lb. It was nicely marbled.

nathans1

I know Franklin BBQ. I have been smoking meats including brisket for quite a long time. My BBQ brisket is amazing. No problems there!!! Its sous vide I am having problems with. Thanks for the video. though!!!

John_Fowler_270709

Also the point is fattier than the flat, but harder to find. Should be orderable at any manned butcher counter though.

wolfiegirl

Well, hopefully the insight Franklin gives will help those that don't have vast knowledge about fat in brisket since that seems to be a common issue raised in the brisket posts. As far as sous vide brisket, I've not gone that route yet. I'm still the old fashioned 'toss it on the smoker and let it go for hours and hours......'

nathans1

Hopefully it will! That's definitely a mistake I made. I purchased a very lean part of the flat. I was under the impression that sous vide was a form of magic that could preform magic on even very bad cuts of meat, but I guess the saying stays true even for sous vide! Crap in, crap out!!!

monaghan.joseph

I think it might be the leanness. Last year I did Wagyu Brisket which was beautifully marbeled with fat and it was stunning. So good my wife insisted that I bought it precooked...