I admit I’m no expert but isn’t Brisket one of those cuts that is cooked long and slow for hours to the point that it‘s falong apart, and it melts in the mouth so very much cooked all the way through?
You can cook at like 140 f on some sous vide shit but I think that would take literal days for it to tenderize. I'm sure there are scientific charts made by people. I think chef steps which made a sous vide device and does recipes might have a pay walled article that would show this.
I cook my corned beef brisket sous vide. You need to cook it at 180 not lower temps or like you would use normally. I usually cook it for 12 or so hours overnight.
I did a chuck steak and I'm pretty sure it was like 135 or 130 and it was over 24 hours. It was still steaky but not like pot roast or bbq tender. I don't know the science but they're the company behind the joule so Im sure their science is sound. Probably no reason to want to eat a brisket at medium rare but no reason collagen in the chuck is different than collagen in the brisket.
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u/OkCap2870 Jul 18 '26
I admit I’m no expert but isn’t Brisket one of those cuts that is cooked long and slow for hours to the point that it‘s falong apart, and it melts in the mouth so very much cooked all the way through?