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Home > posts > 2020 > 05 > 2020-05-31_Sous_Vide_Brisket.html
Sous Vide Brisket
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I made sous vide brisket following Serious Eats[@rev]. I found a brisket that wasn't too fatty at Trader Joes and it was a nice size to fit in the bag.
My major changes were that I used white pepper since it's all we had. And likely a lot less of it than they call for (they also call for a ton!). I sous vide cooked it for about 33 hours at 155°F.
As with the pulled pork[@rev], I finished it on the grill with wood-chip packets1. I was able to keep the temp at about 300°F without too much trouble.
It came out really good. Some smokiness though I would have preferred more but lots of flavor either way. And a nice crust!
Meredith also made a French green bean salad with the recipe[@rev] from Gaby Dalkin's book, "What's Gabby Cooking". We both really liked it though (much) less oil next time.
As with the pulled pork[@rev], I tracked the weights of everything:
| Item | Weight | Comments |
|---|---|---|
| Before the water bath | 4.10 lbs | Includes the bag. A bit less than the package but not much |
| Full bag post water bath | 4.05 lbs | Could it have lost anything? |
| Bag liquid only | 1.38 lbs | Includes bag |
| Meat after trimming some fat | 2.36 lbs | Still a good bit of fat left |
| Final, off the grill | 1.76 lbs | lost 2.34 lbs or ~57% |
Unsoaked. I need to read more on whether to soak them. I hear different things ↩