Sous Vide Brisket #3: I haven’t posted #2 yet; maybe that will happen later. This was grass-fed organic brisket that cost $9/lb. I double bagged it with nothing added, and then put it in the water bath for 72 hours at 54.5C (130F). I was targeting the bottom of the medium-rare range. It was a much thicker cut, and the point turned out sorta dry and with a weird texture. The rest of it was good though.
It looked ugly coming out of the plastic bag.
I added salt and pepper and then seared it with the blow torch. Looking much better now.
Texture was soft to the touch, and the muscle fibers could be torn apart manually. I made a gravy by reducing the beef juice, and it went well with the brisket.