On Thu, 3 Aug 2017 08:24:17 -0700 (PDT), ImStillMags
> wrote:

>My first brisket done with sous vide.
>
>I got a whole flat, cut into three pieces. One piece I vacuum sealed and put in the freezer for later.
>
>The other two pieces I did at 136 degrees fir 48 hours. Nothing on the meat, no smoke, no seasoning, nada. After the cook time I chilled till cold, this keeps the brisket from overcooking in the bark stage.
>
>Rubbed with a homemade rub with smoked paprika and black lava salt in the mix and baked at 300 for 2 hours no smoker. It was juicy, very tender, great flavor. I made a steak type sauce from the bag juices to have with the meat.
>
>We will eat one piece, the other I will wrap and freeze and it will be ready to go for a quick brisket meal. I'm very happy. It's like the most tender steak you ever had.
>
>Using sous vide on tough cheaper cuts like this gives you a prime quality tenderness and mouth feel. Basically you make fillet mignon out of shoe leather.
>
>the first picture is the meat after rubbed and baked to create some crust.
>
>https://goo.gl/photos/jWFj2eA7YpHRvKA87
>
>you can see how juicy it is
>
>https://goo.gl/photos/4qymyLJW1vCQgBY58
>
>
>previously I've done a chuck roast and it was like chateaubriand. I don't remember if I posted it here though.

It's almost my lunch time. I could use a sandwich of that. Looks
good.
Janet US