Resting a Brisket via sous vide?

[SomeDudeOnline]

Hello All,

I haven't been very active here since joining because I struggled a lot with my vertical propane smoker (and I think I understand the basics for the most part now). I recently switched over to a Traeger though, and am going to attempt my first brisket.

I know that you want to rest a brisket for a really long time, but my oven only gets down to 170. In addition to that being a high resting temp, we're hesitant to leave the oven going all night while we sleep anyway. It seems a little unsafe, but also expensive. There's also the cooler option, but that runs the risk of the brisket getting too cool before we're ready to eat. I realized recently though, that sous vide seems like the perfect solution because it can easily, cheaply, and safely, maintain 140 degrees for as long as I need it to. The only issues I see are getting a bag and water container large enough to hold the brisket.

Is there something I'm missing? Is there a reason I haven't seen this mentioned in the videos I've watched about making briskets that stress how important it is to rest for at least 6 hours?

Thanks,
Josh

 

[voyager 663rd]

Now, to keep it warm as you suggest, I've read that you really DON'T want to keep it warm like that as it will turn ....mushy if left for a long time at sous vide temps. It will keep cooking even though the sous vide temp is less than the main "cook" . I don't think it's a good idea.

 

[SomeDudeOnline]

Now, to keep it warm as you suggest, I've read that you really DON'T want to keep it warm like that as it will turn ....mushy if left for a long time at sous vide temps. It will keep cooking even though the sous vide temp is less than the main "cook" . I don't think it's a good idea.

I would expect the sous vide at 140 to affect the temperature of the brisket similarly to an oven at 140 for the same amount of time. But if it actually does keep the brisket hotter than an oven would, couldn't I just drop the sous vide temp to 120 and/or let the brisket rest at room temp for an hour first or something like that?

 

[voyager 663rd]

Kind of an indirect reply but:

leaving meat in a sous vide bath too long

 

[chopsaw]

how important it is to rest for at least 6 hours?

I don't do it . At times if it finishes early you have to , but I've got it down to where it's finished on time , and just do a 45 minute rest on the counter so the temp drops for slicing .

I have used the SV for reheating , but I wouldn't use it to hold . Just my opinion on that .

 

[SmokinEdge]

While SV hold makes sense for temp control and will work just fine for hold temp, the nature of the meat in a bag will destroy the bark and leave you with a Smokey pot roast, so why would you?

 

[SomeDudeOnline]

While SV hold makes sense for temp control and will work just fine for hold temp, the nature of the meat in a bag will destroy the bark and leave you with a Smokey pot roast, so why would you?

Don't you leave it wrapped while it rests? I figured if it's wrapped anyway, sticking it in a bag won't do any harm. Is the extra pressure from the vacuum seal what could disrupt the bark?

 

[SmokinEdge]

Don't you leave it wrapped while it rests? I figured if it's wrapped anyway, sticking it in a bag won't do any harm. Is the extra pressure from the vacuum seal what could disrupt the bark?

No, it’s the interaction of the plastic and the meat. In a hot hold most big bbq places just use pink butcher paper. The paper helps hold the bark because the paper does breath some. If you have ever SV’d a piece of meat you know that it comes out of the plastic soggy and very wet from the juices.

 

[SmokinEdge]

Also, I’ve SV’d chuck roast at 140 and made it mushy, but this took about 48 hrs. So the low temps will break down the meat (130 minimum) but it takes a loooong time. The problem I see in your thoughts is simply the plastic bag. You would be better off in paper and the oven.

 

[SomeDudeOnline]

No, it’s the interaction of the plastic and the meat. In a hot hold most big bbq places just use pink butcher paper. The paper helps hold the bark because the paper does breath some. If you have ever SV’d a piece of meat you know that it comes out of the plastic soggy and very wet from the juices.

Ah I see, so leaving it in the butcher paper in the bag wouldn't do the trick because although the butcher paper is breathing, it's just breathing into wetness. So if I were to use the Sous Vide to rest, I would need to make a sort of cage outside the butcher paper in order to have an air gap.

Knowing this, I'm not sure it's worth the effort, but I do still like the idea of resting the Brisket for something like 12-20 hours until I'm ready to eat it but without running my oven that whole time... so maybe. Whatever the case, now I know why I haven't seen it mentioned before. Thank you for the help!

 

[JIMSMOKES]

I've done it twice. Once till probe tender vacuum sealed and held at 140 for 4-6 hours. The other I pulled 192-195 sealed and held at 140 for 12ish hours. Bark was soggy on both. Probe tender one was crumbly and falling apart. The 195 one sliced but needed gravy and taters.

 

[SmokinEdge]

I've done it twice. Once till probe tender vacuum sealed and held at 140 for 4-6 hours. The other I pulled 192-195 sealed and held at 140 for 12ish hours. Bark was soggy on both. Probe tender one was crumbly and falling apart. The 195 one sliced but needed gravy and taters.

The big bbq joints use paper wrap and heated warming cabinets, I think most run around 150 but again in paper wrap in warm air is way slower and much different than SV.