Page 52 - Sous Vide Que

beef for real smoke roasted barbecue. So you need to make a decision: Smoke flavor or tenderness.
Its composition is a lot different than the flat, which is lean and much tougher. If you
separate the two muscles, you’ll find the point is ready much sooner than the flat.
You don’t have to cook the brisket or pork butt whole! And you
shouldn’t. Brisket point, the muscle on top, is a lot fattier and
absolutely should be cooked separately.
The reason we smoke huge cuts low and slow for eight hours or more is because it takes a long time to melt connective tissues, render fat, and tenderize. Cut them into smaller chunks, and they tend to dry out because of the increased surface area for evaporation. With sous vide, not a problem! Low and slow is the rule of the day and a brisket flat cut into six chunks will still be as tender and juicy as a whole smoked packer’s cut brisket.
Sous vide times and temperatures for these meats can really vary depending on how much connective tissue, fat content, thickness, and most of all, your preferences.
52
How long to cook Tough Cuts? Here’s a rule of thumb: Start by
sous vide cooking at about 145°F to 150°F for 24 hours. Taste it
and make adjustments on the next cook.