Quote:
Originally Posted by DownhillGoat
At the risk of sounding like a broken record - I use the sous vide to re-heat. Still not the same as fresh, but as close as you'll get. I've re-heated brisket and roasts with it and turns out quite nicely.
Can you elaborate on why temp doesn't mean much?
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Brisket is at its best when it jiggles. Usually that means the internal temp is around 195f all the way up to 210f. I've spoken to pitmasters who take wagyu briskets off at 213f. It all depends. That's what makes brisket so damn hard to cook.