Moose brisket

Any idea how long I shoud sous-vide a moose brisket before smoking. I want it medium rare (54C). I don't want to screw it up, I can only do this once a year and not every year.

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fisher23

Here is a good article on brisket. You are going to need to increase your temperature to at least 55°C, because at 54°C your brisket will be in the danger zone (danger zone where bacteria can thrive, 4°C to 55°C (40°F to 130°F)) way to long as brisket takes 24 or more hours. I have cooked venison and elk sous vide and it came out great. Because the meat is much leaner than beef, I suggest 55°C to 58°C, I would go 24-36 hours. You can pull the bag and feel it to know where you are for tenderness at any point of your cook. Check it at 12 hours, probably still tough, at 24 much better and from there it's upto your preference. That's my suggestion for what it is worth.

Angelo_197648

You could always cold-smoke it first for the flavour, then SV it for 24-36hrs depending on how you like the texture. I think SeriousEats has a photo array of the texture at the various hours for it so you can decide. Also personally, I'd up to 54.5c (or 130f) to render that fat better which I've found necessary (at least on the briskets I get my hands on). If you don't cold smoke it though, you likely gonna wind up going well past the temp you want.

fisher23

Here is another one that might help.

Jean_Claude_Chabot_141773

When I unpacked the briskets (2), I was surprised to see a 25 mm thick diamond shape single muscle. Looks very much like a skirt steak. Maybe the second muscle was so thin the butcher decided to grind it. I decided to cut it in half and glue it together with transglutaminase to get a thicker piece. I seasonned one with 1% salt and a generous helping of my own Montreal steak spice and the other with Meathead's Big Bad Beef Rub. I vacuum packed them and will cook them next Thursday. I'm grateful for the concerns about batcterial proliferation. When I use the Polyscience sous-vide app to calculate cooking time, it seems to take about 6 hours to sterilize to core at 53,7C. I'm giving this a try. Maybe next time I'll report how long I spent in the hospital.

fisher23

No problem, I'm sure you'll be fine. The other reason I suggested 55C is because collagen doesn't begin to breakdown until it gets to that temperature.