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Questions tagged [brisket]

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Safety of Sous-Vide for long cooking times

Note: all of the questions I saw on this focused on higher temperatures. Brisket, being a fairly large and tough cut of meat, takes longer to cook than a a steak or many roasts. Would it be safe to cook a brisket sous-vide at medium-rare (131˚ F) or…
NoahM
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How long can my smoked brisket stay in holding?

I'm smoking a brisket for the first time and it's for my wife's birthday party. I have a pellet smoker that I'm using to smoke a full brisket. I put it on roughly at 10 PM last night. Following suggestions I found at amazingribs.com, I'm supposed to…
Safado
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Can I substitute a beef round rump roast for brisket?

I am making a slow cooker recipe that calls for beef brisket. Unfortunately, my grocery store only had obnoxiously large cuts of brisket so I just grabbed a reasonably sized beef round rump roast. In the back of my head I thought I remembered that…
ahsteele
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Can I pre-smoke a brisket safely?

For Thanksgiving, I was planning on slow-cooking a brisket in a smoker. However, I have learned somewhat last minute that instead of my family coming to my place for dinner, I will be going to their place. The issue is that we live roughly 6-7 hours…
Abion47
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Slow cook beef brisket slices method

What's the best method for cooking beef brisket slices? I see tons of recipes for the full brisket, but I only have a couple of slices that are about an inch thick, and 9 inches long,total weight 800 grams with no bone. I am planning to do them in…
leo_cape
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What makes sous vide brisket tender?

Recently a friend of mine made a sous vide brisket. This was done by leaving the brisket at 140F for 4 hours, then finishing it on the stove with high heat. It was extremely tender, even though it wouldn't have come much above that 140F mark. …
Alex
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Can a beef brisket be tenderized by cooking a second time?

A neighbor gave me about 2.5 pounds of cooked brisket. He said he cooked it overnight but he did not say a temperature. I have roasted several briskets overnight in a tight roaster at 210 to 220 F and they have always been very tender. This roast…
blacksmith37
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Can you add seasoning halfway through cooking with sous vide

I plan to cook a brisket for 48+ hours. However I ordered some liquid smoke online and it wont arrive until the next day. I cant wait for it to arrive or I will not have enough time to finish the brisket. Is there any problem with cooking the…
marsh
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Meat defrosting too fast

I had purchased a 14 pound packer brisket a couple weeks ago to smoke for Easter. I put it in the freezer after I got home. I pulled it out of the freezer and put it in the fridge (set at 37 degrees F) this past Sunday, thinking it would take about…
Eric Alexander
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Are long brines neccesary for sous vide?

I'm looking at a recipe which calls for two weeks of wet brining followed by 48 hours of sous vide for beef tongue. I've seen similar recipes for other tough cuts of meat such as brisket. It seems to me that if we're going to stick it in a vacuum,…
nbubis
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How long do I cook my brisket?

I have always cooked brisket in a slow cooker, to beautiful effect, but I'm going to be cooking for a crowd this week, and a slow cooker won't be available to me. (not to mention I cannot fit this brisket into my tiny slow cooker!) Are there good…
ariadnep
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Modernist Cuisine-style BBQ brisket safety

I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to travel for work) I won't be able to complete these steps in the consecutive days leading up…
wst
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My brisket is too sweet

Using a slow cooker, I made a brisket in a sweet red wine. The result was a too sweet brisket that I do not want to eat. Is there a way to even out the flavor?
user23901
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Pastrami dry cure calculator

I have a left over chunk of brisket flat that I'd like to use to make pastrami. I make bacon regularly, and always dry cure as it's tidier and I think it's easier to be more precise which I prefer due to the nitrite. Unfortunately I can't seem to…
Dave Smylie
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Brisket been cooking for 4 hours and rock hard -- what am I doing wrong?

I cut it up into 1.5 inch cubes and cooked it at 200 degrees F. I'm trying to make brisket curry and It's just been simmering at that temp for the last 3-4 hours. It's still super hard. Did I ruin it already?
nachime
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