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Got Brisket - Page 2

post #21 of 29
Thread Starter 
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.
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post #22 of 29

Holy Mother of God !!  :drool   :77:

 

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

 

:points::points: Double points !

post #23 of 29
Thread Starter 
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.


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post #24 of 29
Looks good. What's your plan for reheating?
post #25 of 29
Thread Starter 
They'll be held in the Sous vide at 130, then dumped in roaster pan as they need more
post #26 of 29
Just beautiful! Hat off to you brother
post #27 of 29
Points for Awesomeness!

I thought the safe food hold temp for serving is 140. Has that changed?
post #28 of 29
Quote:
Originally Posted by dirtsailor2003 View Post

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. 

post #29 of 29
Quote:
Originally Posted by JCBigler View Post

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/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/keep-food-safe-food-safety-basics/ct_index
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