What Temperature and Timing Should I Use for Sous Vide Brisket?
Sous Vide Cooking:
Vacuum seal the brisket in a sous vide bag, ensuring all air is removed for an even cook. Immerse the bag in a water bath set to 155°F (68°C) for 24 hours, resulting in a tender and juicy brisket with a perfect pink smoke ring.
Indirect Grilling:
Once the sous vide bath is complete, remove the brisket from the bag and pat dry. Place the brisket on a grill set to indirect heat with a temperature of around 225°F (107°C). Cook for 3 hours, or until the internal temperature reaches 203°F (95°C), ensuring that the juices run clear upon piercing.
Alternative Method:
For a quicker finishing step, consider increasing the sous vide cooking temperature to 162°F (72°C) and reducing the oven finishing time to 30 minutes at 350°F (177°C). This method yields a slightly firmer brisket with a more pronounced crust.
No matter which method you choose, the key to a successful sous vide brisket is precision and patience. The combination of low-temperature cooking and indirect grilling enhances the meat's tenderness and flavor, making it a mouthwatering dish that will impress your guests or family.
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