So, following on from the butchery of my brisket 4 days ago, I placed two pieces in a wet brine – one a nice lump of meat, and the other a little more ragged.
They have just hit 145℉, which is when I was going to move them to sous vide. However, I decided not to cook both pieces the same way – the nicer piece is going sous vide, and the smaller piece is staying on the smoker, increasing the grill temperature to 180℉. I’ll see how that does, and may foil wrap it later and kick the grill temperature up even more to finish it off.
Meanwhile the sous-vide piece is now vacuum packed, and in the sous vide bath at 65℃ (149℉). Yes, I know it’s confusing, but my grill being American is set to ℉ (this also suits me, as my BBQ recipe books also use ℉), whereas my Codlo Sous Vide controller is British, and so works in ℃.
That is now set to run for the next 48 hours.