From c8426348cee8046108b91d9efd7946f5af759b7d Mon Sep 17 00:00:00 2001 From: Atlas Date: Sun, 5 Apr 2026 00:37:31 -0700 Subject: [PATCH] Auto-summarize: ATLAS/Cooking/Sous Vide/Brisket Sous Vide.md --- ATLAS/Cooking/Sous Vide/Brisket Sous Vide.md | 15 +++++++++++++++ 1 file changed, 15 insertions(+) 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.