On 8/3/2017 11:24 AM, 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.
(snippage)
> 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.
>
Looks delicious! Thanks for the pics. Other than corned, I've never
cooked brisket.

Jill