Another Brisket Post

[pineywoods]

Looks good Ron good to see ya around again

 

[JLinza]

Lookin good

 

[ron50]

Looks good Ron good to see ya around again

Thanks Jerry.

 

[ron50]

I have to freeze most of the brisket because I'm saving it for football next Sunday.

Any problem with slicing the flat and vacuum sealing then freezing? Planning to turn the point into burnt ends, saucing them then vacuum sealing and freezing them too. I know I will lose some of the crunchiness but oh well.

Figured I could sous vide them on Sunday before I serve them.

 

[ron50]

Lookin good

Thanks.

 

[ron50]

*Yawn*.. I'm getting too old for these late nights, Haha, I use to love these overnight smokes.

13 hours in.

Point is 200.3 and probe tender. Flat is 198.6 according to the Thermoworks probe but when I test it with my Thermoprobe instant read it says 190 and it wasn't probe tender so It's probably closer to the 190 temp. Going to let it ride since I'm not in the mood to separate a steaming hot brisket point point from the flat.

Figure the point will be forgiving to a little overcooking to let the flat catch up.