Got Brisket

[bigmikey14]

Had a rain day this week so had to get another batch done, 4 more totaling 50 lbs. Same routine, except this time the burnt ends got sauced with a raspberry jalapeño sauce, turned out very well.

Sent from my SM-G935V using Tapatalk

 

[smoked alaskan]

Holy Mother of God !! 

  

Awesome job my friend. And super informative thread, thank you. 

Double points !

 

[bigmikey14]

4 more briskets today and 4 tomorrow and I'll be done. These have been wet aged about 50 days now. No injection, no wrap, no Sous vide, no burnt ends.

Sent from my SM-G935V using Tapatalk

 

[jcbigler]

Looks good. What's your plan for reheating?

 

[bigmikey14]

They'll be held in the Sous vide at 130, then dumped in roaster pan as they need more

 

[lspruill91]

Just beautiful! Hat off to you brother

 

[dirtsailor2003]

Points for Awesomeness!

I thought the safe food hold temp for serving is 140. Has that changed?

 

[jcbigler]

Points for Awesomeness!

I thought the safe food hold temp for serving is 140. Has that changed?

I think that is for meat that is still raw or in the cooking process. After it's been cooked, it's just being warmed up. 

I'm sure Chef Jimmy J will correct me if I am wrong. 

 

[dirtsailor2003]

I think that is for meat that is still raw or in the cooking process. After it's been cooked, it's just being warmed up. 

I'm sure Chef Jimmy J will correct me if I am wrong. 

USDA standards have been 140 for many years.

Chef JJ is a great resource, but there are others here that also follow the rules.

I'd suggest you read this and pay special attention to the serving section.

http://www.fsis.usda.gov/wps/portal...ng/keep-food-safe-food-safety-basics/ct_index