Hey guys and gals,
So I was requested to smoke a brisket for Christmas eve this year. The gathering is out of town this year and I'd be reheating it. I decided to try and use my sous vide cooker (that I've almost never used) to try and give my family the best reheated brisket I could. Thinking I was smart(I should never do that
) I took it out a little early at 190 knowing that I'd be basically recooking it again to warm it up. For some reason I thought that would be better than over cooking it. Anyway after cutting a slice off I found that my brisket while tasting excellent, was about as hard to chew as beef jerky.
So here's the big question. Anyone have any idea how long I'd have to cook this thing for it to come out a little bit more tender... or at least chew-able?? I cut it up into 3 big chunks before vacuum sealing them.
Cooked at 270 for about 12 hours only opening it up for a few spritzes of apple cider vinegar. Here's some pics from the cook:
Thanks for any advice!
-Drbass
So I was requested to smoke a brisket for Christmas eve this year. The gathering is out of town this year and I'd be reheating it. I decided to try and use my sous vide cooker (that I've almost never used) to try and give my family the best reheated brisket I could. Thinking I was smart(I should never do that
So here's the big question. Anyone have any idea how long I'd have to cook this thing for it to come out a little bit more tender... or at least chew-able?? I cut it up into 3 big chunks before vacuum sealing them.
Cooked at 270 for about 12 hours only opening it up for a few spritzes of apple cider vinegar. Here's some pics from the cook:
Thanks for any advice!
-Drbass