Smoke/sous vide/smoke brisket test

[richorn]

Inspired by a post about pastrami and sous vide, I am running a test. I cut up my packer this morning, and am using a 1lb section for a test.

I used a SPOG rub, and low smoke to 120*. Now it is in a bag at 135* in the sous vide bucket. I made a quick red wine based marinade and put it into the bag. the SV timer is set for 72 hours.

I have the bag clipped to the side of the bucket so I can remove the marinade if needed.

The question!! Should i just leave the marinade in for a short time, or let it ride the full 72 hours? All opinions welcome!!

 

[schlotz]

Marinade for 72 hours? With the acidity due to the wine, wouldn't that amount of time reek havoc in regard to breaking down things too much?

 

[richorn]

Marinade for 72 hours? With the acidity due to the wine, wouldn't that amount of time reek havoc in regard to breaking down things too much?

That was my concern. I was initially thinking about juicy and tender. I'm WAY new to all this, and I stole the recipe for the marinade from a "marinate overnight in the fridge" method. I'm starting to think I should be concerned about the heating the marinade part and just drain it after a few hours.

 

[schlotz]

Marinading overnight in a cold fridge for say 8-10hrs is one thing but at 135º and for 72 hours, not so much.

 

[SmokinAl]

When I do pastrami, I cover the brisket with black pepper & smoke it at 225, to an IT of 150, it usually takes about 6 hours, then I vac pack it with pickling spices & more black pepper & set the SV for 155. I let it go for 24 hours & it always comes out very tender, but still has some texture to the meat. I have done several this way, and as a matter of fact I have one in the SV right now. It should be done in about 8 hours. Then I put it in the fridge after it cools down & will slice it on the meat slicer tomorrow.
Good luck with yours!
Al