JordanRichardson
New member
I think the stall is mitigated to the point of being almost eliminated by the sous vide. I just pulled two portions of a brisket out thismorning after 48 hrs at 147F and there is contraction of muscle fibre for sure. I collected just over a quart of juices from the bag that I use in BBQ sauce, bloody marrys, steak/egg sauce and a mushroom soup; It's pretty magic liquid with a giant kick of umami. The closest description I can give to this juice is roasted marrow diluted with beef broth.
Here is a picture of the portions after sous vide with some salt and pepper prior to chilling overnight. They will hit the smoker tomorrow about noon.
Here is a picture of the portions after sous vide with some salt and pepper prior to chilling overnight. They will hit the smoker tomorrow about noon.

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