Brisket (point) hold temp and time?

[Chasdev]

I've got the Sous Vide fired up and one of two points vac sealed and about to go into hibernation. (number two is moments from reaching 203).
What should I shoot for, 140 for 24 or 12?
Is 140 ideal or is 160 as good or better.
My first Sous Vide hold....

 

[tallbm]

I've got the Sous Vide fired up and one of two points vac sealed and about to go into hibernation. (number two is moments from reaching 203).
What should I shoot for, 140 for 24 or 12?
Is 140 ideal or is 160 as good or better.
My first Sous Vide hold....

What is the goal of the hold? Just to keep hot until a later time to eat?
Brisket points are tender well before a flat is so if it's going to 203F temp I would bet money it is tender coming off the smoker.

Just asking so you can get the best responses possible :D

 

[Chasdev]

Just experimenting with how tender I can get it with a long hold.

 

[tallbm]

Just experimenting with how tender I can get it with a long hold.

OH ok i thought you were smoking and THEN doing an SV hold. I think you are just vac sealing and SV'ing them aye.

In that case I would think I would follow this as it has all the SV time and temp charts that can help:

A Practical Guide to Sous Vide Cooking

If you don't like the brisket specific one you can always check on the ground meat by thickness charts and do the math to figure out how many hours per inch of thickness (25.4mm = 1inch) you would need. You then can add a little extra time to be sure.

Anyhow I hope this helps for your SV cook.

Are you making corned beef from these things by any chance? How are they seasoned? :D

 

[DougE]

I've got the Sous Vide fired up and one of two points vac sealed and about to go into hibernation. (number two is moments from reaching 203).

OH ok i thought you were smoking and THEN doing an SV hold. I think you are just vac sealing and SV'ing them aye.

He did smoke first and is asking about a SV hold from what he said. Never done a brisket that way, so I got nothing.

 

[DougE]

I do finish smoked sausages in SV all the time, but I recall reading on here somewhere, that smoking, then SVing whole muscle concentrates the smoke flavor too much and gives results similar to using liquid smoke.

 

[Chasdev]

Yes, smoked in the stickburner burning post oak.
Then low level vac seal and into the Sous Vide.

 

[JLinza]

Never done this sous vide, but my best guess would be to hold about 145 & guessing the bark may get a bit soggy. My first thought if held at 160, it may get mushy. Maybe someone can correct me if I'm way off base. That's just my initial thoughts.

 

[tallbm]

He did smoke first and is asking about a SV hold from what he said. Never done a brisket that way, so I got nothing.

Ah. I got nothing then as well :D