Sous vide

stearns · 11-28-2017, 12:19 PM

Made some brisket on Sunday, didn't plan ahead so I only ended up with 12 hours to cook it so I did it at 176* and it turned out pretty good, not fall apart but I wasn't really going for that anyways

The reason for the post is I used the curing salt again, this time not measuring and just using the amount I would have used of regular salt for a rub on the outside. I forgot to take pictures, but when I sliced it the "smoke ring" was more prevalent than the typical red/brown brisket color, really interesting to look at although I couldn't tell any other differences besides aesthetics. I'll probably keep doing it on meats like this if for nothing else than it makes it looks like a smoked brisket, but maybe mix it with some normal salt next time

11-28-2017, 12:19 PM	#11
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,421 Trading: (50)	Re: Sous vide Made some brisket on Sunday, didn't plan ahead so I only ended up with 12 hours to cook it so I did it at 176* and it turned out pretty good, not fall apart but I wasn't really going for that anyways The reason for the post is I used the curing salt again, this time not measuring and just using the amount I would have used of regular salt for a rub on the outside. I forgot to take pictures, but when I sliced it the "smoke ring" was more prevalent than the typical red/brown brisket color, really interesting to look at although I couldn't tell any other differences besides aesthetics. I'll probably keep doing it on meats like this if for nothing else than it makes it looks like a smoked brisket, but maybe mix it with some normal salt next time __________________ "Ignoring all the racket of conventional reality" - Keller Williams