diff --git a/ATLAS/Cooking/Sous Vide/Brisket Sous Vide.md b/ATLAS/Cooking/Sous Vide/Brisket Sous Vide.md
index b7f3262..d8389f9 100644
--- a/ATLAS/Cooking/Sous Vide/Brisket Sous Vide.md	
+++ b/ATLAS/Cooking/Sous Vide/Brisket Sous Vide.md	
@@ -1,3 +1,18 @@
+---
+created: '2026-04-05T05:57:32+00:00'
+id: 5db95900-9a1e-4a64-ad4b-e3f815cc2938
+links: []
+modified: '2026-04-05T05:57:32+00:00'
+summary: 'Here''s a concise summary:
+
+
+  Sous vide brisket achieves optimal tenderness and texture best at 155°F (68°C) after
+  24-36 hours, as lower temperatures (135°F) require much longer times and 145°F is
+  too dry without sufficient tenderness.'
+tags: []
+title: Brisket Sous Vide
+---
+
 At 135°F (57°C), brisket will never achieve the fall-apart texture of a traditionally barbecued brisket. Instead, it will soften while retaining its structure. After 12 hours, it's still quite tough. After 24, it's as tender as a New York strip steak. After 36 hours, it's even more tender, and, by 72 hours, you'll have brisket that can be cut with a spoon, while still giving you a meaty bite and juicy texture.
 
 At 145°F (63°C), the meat will just barely start to separate into a traditional brisket grain, but it will be a little drier than it is at 135°F. This is sort of a temperature dead zone for me: too cool to significantly break down muscle fibers to the point that they shred like traditional brisket, but hot enough that the meat will dry out as it cooks.