# 72 Hour Brisket 52.3C

**URL:** <https://community.anovaculinary.com/t/72-hour-brisket-52-3c/26104>\
**Category:** Brag Board\
**Created:** [May 24, 2020, 12:42am UTC](https://community.anovaculinary.com/t/72-hour-brisket-52-3c/26104 "2020-05-24T00:42:08Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![Wjafarrow](https://avatars.discourse-cdn.com/v4/letter/w/87869e/32.png) [@Wjafarrow](https://community.anovaculinary.com/u/Wjafarrow)\
**Post date:** [May 24, 2020, 12:42am UTC](https://community.anovaculinary.com/t/72-hour-brisket-52-3c/26104/1 "2020-05-24T00:42:08Z")

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In the app as long cook brisket.

Just made this again last night… great stuff.

 ![Polish_20200523_170033215](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/5/59f32d4114e7dd2d7c2ddb5d3e745d5719f393dc.jpeg) ![20200523_174141](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/c/ce1677246dfc279eca161bf95e529d4abb950ae1.jpeg) ![20200523_175738](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/1/1688bf42b96a22e9039b2bf1894b1695469fa2fc.jpeg)

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**Author:** ![BMF](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/bmf/32/6366_2.png) [@BMF](https://community.anovaculinary.com/u/BMF)\
**Post date:** [June 26, 2020, 10:50am UTC](https://community.anovaculinary.com/t/72-hour-brisket-52-3c/26104/2 "2020-06-26T10:50:39Z")

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Looks great, but for that length of cook isn’t it only safe above 54.5°C?

> **[Is Sous Vide Safe? Key Safety Guidelines](https://www.amazingfoodmadeeasy.com/info/exploring-sous-vide-email-course/more/is-sous-vide-safe-key-safety-guidelines)**
>
> Here is my list of the crucial information that answers is sous vide safe. If you follow them, you will create amazing and safe food for the whole family.

> **[How Safe Is Sous-Vide Cooking?](https://www.thekitchn.com/how-safe-is-sous-vide-cooking-229843)**
>
> Fear of the unknown is a common facet of human nature, and that’s definitely true when it comes to what we eat. So it’s no surprise that the popularization of sous-vide cooking has been met with a degree of suspicion. In fact, I’d be surprised if...

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<div class="post-metadata">

**Author:** ![Wjafarrow](https://avatars.discourse-cdn.com/v4/letter/w/87869e/32.png) [@Wjafarrow](https://community.anovaculinary.com/u/Wjafarrow)\
**Post date:** [June 26, 2020, 12:19pm UTC](https://community.anovaculinary.com/t/72-hour-brisket-52-3c/26104/3 "2020-06-26T12:19:19Z")

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Never had an issue.  
Ever see Heston Blumenthal’s roast chicken recipe? That breaks some of those rules.

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**Author:** ![BMF](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/bmf/32/6366_2.png) [@BMF](https://community.anovaculinary.com/u/BMF)\
**Post date:** [June 26, 2020, 1:10pm UTC](https://community.anovaculinary.com/t/72-hour-brisket-52-3c/26104/4 "2020-06-26T13:10:33Z")

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Ha ha ha, yeah, I have… good point.

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**Author:** ![shallnot](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/shallnot/32/1720_2.png) [@shallnot](https://community.anovaculinary.com/u/shallnot)\
**Post date:** [July 5, 2020, 8:16pm UTC](https://community.anovaculinary.com/t/72-hour-brisket-52-3c/26104/5 "2020-07-05T20:16:21Z")

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> [@Wjafarrow](#):
>
> Ever see Heston Blumenthal’s roast chicken recipe? That breaks some of those rules.

There are only four rules in the linked article and three of them don’t apply to Blumenthal’s recipe:

1. chicken is not cooked below 130F
2. not using immersion circulator so its temperature calibration is of no concern
3. not cooking in plastic

This leaves #3: pasteurization. The chicken is left to rest for 45 minutes once it reaches internal temperature of 60 degrees C. Should be enough time to satisfy the 30 minutes recommended.