SV brisket points/flats separately & translating previous corned beef points success

[titus0327]

I sous vide my corned beef points at 180* for 10 hrs and love the texture I get from that time and temp combo.

So…. Question(s):

1. Can I sous vide my bbq brisket points at the same time/temp, and expect the same texture? Or does the corning process have something to do with that?

2. Assuming I have two sous vide machines, to me it makes sense to sous vide the flat and point separately as they cook at different rates anyways. Assuming my 180* x10hrs will work for the point, what time/temp would you recommend for the flat? (I’ve never been happy enough with a SV corned beef flat to have a solid opinion).

3. I may smoke both the point and flat for 5-6 hours a couple days before the SV bath. Would this affect your time and temp recs for the point/flat? (My thinking is that the 6hr smoke won’t affect the SV time/temp recs, but wanna hear y’all’s opinion).

4. Do you see any reason why I can’t do the 5-6 hr smoke on a Tuesday, cool the brisket, cryovac the point and flat separately, and then throw it in the SV bath on Friday?

Looked at lots of posts, couldn’t find answers or threads talking about these specific questions, so thanks in advance.

 

[JIMSMOKES]

Watching. I've smoked one through the stall. Then pulled around 190 into SV @140 for a long hold.

 

[SmokinVOLfan]

Watching. I've smoked one through the stall. Then pulled around 190 into SV @140 for a long hold.

Was the flat nice and moist at 190 and how long did you water bath it at 140?

 

[JIMSMOKES]

Was the flat nice and moist at 190 and how long did you water bath it at 140?

It was a whole packer temp was mid 190's. Pulled vac. sealed then SV at 141 for 36+ hours.
Moist/juicy yes bark was almost mushy. Taste didn't change and it sliced nice. If I try/do it again I'd put it back in a smoker and try to bring bark back.

 

[SmokinVOLfan]

It was a whole packer temp was mid 190's. Pulled vac. sealed then SV at 141 for 36+ hours.
Moist/juicy yes bark was almost mushy. Taste didn't change and it sliced nice. If I try/do it again I'd put it back in a smoker and try to bring bark back.

You think if I pulled the flats around 195 and SV’d them 18 hours at 140 that would do the trick? Or should I bump the temp to 150ish? I’m ok with the bark not being perfect just don’t want them to be dry and crumble when I slice. Points are going for burnt ends.

 

[SmokinAl]

If it‘s a flat, smoke to an IT of 150, then SV @ 155 for 24 hours.
Done many that way.
Al