# Big beef brisket

**URL:** <https://community.anovaculinary.com/t/big-beef-brisket/13177>\
**Category:** Anova Precision® Cooker\
**Created:** [February 18, 2018, 2:31pm UTC](https://community.anovaculinary.com/t/big-beef-brisket/13177 "2018-02-18T14:31:38Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\
**Post date:** [February 18, 2018, 2:31pm UTC](https://community.anovaculinary.com/t/big-beef-brisket/13177/1 "2018-02-18T14:31:38Z")

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I just cooked my biggest ever piece of meat, 12+ pounds of brisket. Unfortunately, even if I had been able to bag it, it would not have fit in my 24 quart cooler. I had to cut it to half length and use 2 gallon Ziplock freezer bags. I had not used these bags before since they are a little expensive.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/4/4b7ae6558e9019d5c7ebfa78ae53d51354cb4f7e.JPG)

I took half out at 48 h 130F/54C but it was not tender enough. I left the other piece in for another 24h, and that did the trick. There is a lot of connective tissue between the strands.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/5/572fa48b3ccd032c9530952f9307e335952ca384.JPG)

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**Author:** ![Vision](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/vision/32/2804_2.png) [@Vision](https://community.anovaculinary.com/u/Vision)\
**Post date:** [February 18, 2018, 4:41pm UTC](https://community.anovaculinary.com/t/big-beef-brisket/13177/2 "2018-02-18T16:41:57Z")

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So how did it come out?

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**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\
**Post date:** [February 18, 2018, 5:12pm UTC](https://community.anovaculinary.com/t/big-beef-brisket/13177/3 "2018-02-18T17:12:11Z")

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Wow! You rarely (pun intended) 😉 see people cooking brisket at such a cool temperature (but, not entirely surprised as how much everyone enjoys having that much colour in their meat!) 🙂

I’m guessing it’s that cool temperature that’s responsible for the meat not being broken down as much as you wanted at the 48 hour mark.

You see a lot more people cooking at 155F to have a more traditional, well done brisket.

Glad it turned out so well!!! 🙂

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**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\
**Post date:** [February 18, 2018, 7:00pm UTC](https://community.anovaculinary.com/t/big-beef-brisket/13177/4 "2018-02-18T19:00:18Z")

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I am cooking at this temperature extending the idea of cooking short ribs like that. I like a nice braised short rib but have also enjoyed cooking them rare. Here is a short rib I did that came out lovely.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/4/491e734c862d3cad2340403f52da48509cc09b8a.JPG)

The part that cooked 72 hours held together to slice nicely yet was tender to eat. I will do this again, maybe a smaller piece.

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**Author:** ![Dr\_Rok](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/dr_rok/32/199_2.png) [@Dr\_Rok](https://community.anovaculinary.com/u/Dr_Rok)\
**Post date:** [February 19, 2018, 7:44pm UTC](https://community.anovaculinary.com/t/big-beef-brisket/13177/5 "2018-02-19T19:44:42Z")

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You may find this article of interest: [The Three Brisketeers: Sous Vide+Hot Smoke=The Sous-B-Q™ Solution – LIPAVI](http://lipavi.com/recipe/a-tale-of-two-briskets-sous-vide-hot-smoke-the-sous-b-q-solution/)