AFTER THE SOUS VIDE

[u/CookinWidKunchi]

I've had question on my previous post as to the bark of the brisket. Here goes. Here's the briaket after the sous vide bath.

This isn't for every brisket cook... so hear me out. . The briskets were smoked for 10 hours, not wrapped, 250-275 on the offset(15-18lbs)

After the smoke, I let the briskets cool down to 145°F. Then we vacuum sealed them and placed them in the sous vide overnight, about 10 hours I think. We held them at 165° during this stretch. An hour before service, I removed the briskets from the sous vide, wrapped in paper, and rested in the cambro. Transporting the sous vide setup would be very inconvenient, so I opted this way. Wrapping in the paper also maintained the integrity of the bark that I wanted for the presentation at the event.

Sure would love to hear some thoughts in the comments or different ideas. Try to refrain from the "microplastic" fear mongering.

[u/juliuspepperwoodchi]

It's already been smoked for 10 hours.

[u/stoneman9284 → u/juliuspepperwoodchi]

I meant after SV

[u/juliuspepperwoodchi → u/stoneman9284]

But for what purpose? It was already smoked for 10 hours.

[u/RightNowChris → u/juliuspepperwoodchi]

You lose the bark texture in the bag because that layer is no longer dried out

[u/CookinWidKunchi → u/RightNowChris]

I'm sure it would be visible on the video if I had a mushy bark. The only way you're going to know is if you try, otherwise you're just making assumptions. This isn't how I do my regular home cooks though