Well, we cooked the brisket for 24 hours at 155F. Well not quite 24 hours as we didn’t start cooking it until 8 pm last night and we ate at 6:30 pm tonight and we might have lost a few hours during the night last night when too much water evaporated from the pot that the sous-vide-er turned off. It was a large piece of meat which was intended to feed a bunch of people, so we needed a bunch of people over for dinner. We invited my parents and we all celebrated the last night of Hanukkah.
Was it amazing? It was pretty good, but I’m not sure I’d call it AMAZING. I think it needed another 12 hours, it hadn’t gotten to that melt in your mouth texture yet. It’s so weird to cook meat for 24-72 hours. Doesn’t that seem too long for meat to be warm? Like little bacteria would just take up residence and grow like crazy in your heated meat bath?
