Okay, here we go; unfortunately, this is a talkie.
The procedure – Vacuum-sealed a 2 lb. brisket sprinkled with Montreal Seasoning and cooked in a 5.5 qt. slow cooker at 147° for 48 hr. Then moved brisket to 500°+ grill to crisp up for 2 minutes per side. Sliced with an electric knife.
Results – The bag had 1 cup of fluid which I poured off and reserved. The meat was fork tender; I set out steak knives but ended up cutting it with my fork, really. It was dry (remember the cup of fluid) and it had a very mild beefy taste.
Comments – Brisket is not something you can buy in Maine grocery stores so I had to search one out. So I am unfamiliar with how a brisket should taste. In fact, that is why I wanted to get one; it was going to be smoked, but sous vide seemed like a good method for this particular cut. My wife and I liked the flavor but not on the same level as a number of other inexpensive cuts. I was surprised to find a whole cup of fluid from such a small piece of meat. We poured some of it back onto the plated pieces. The rest will be added to our beef stock material in the freezer. I will do another brisket in the future but it will be a traditional smoke and I suspect this will have an impact on flavor. I hope to get to Lockhart, TX in the spring to see how this should be. We will see.
The Auber controller was rock solid for the whole cook. Once it got to 147° it never moved; I never saw another number.
I will be doing more sous vide.
Empty juice grooves
Cup of jus
Plated with spud and squash casserole