I am cooking for a crowd of 26 people and this will be my first time attempting to sous vide. I’ve bought a ~16lb beef brisket. What I’m wondering is should I cut it into pieces (assuming yes, so I can flavour and vacuum seal the bags). I just want to make sure I’m doing the right thing there. Is there an issue if I say, cut it into 3 pieces and put them into the same water bath with one Anova sous vide cooker?
Also… from what I’ve read, seems that 72 hours at 135F is ideal. Would everyone concur? I would then plunge it into an ice bath and sear on the BBQ. Have I got that right?
Sorry for so many questions. I am planning to have this on Saturday night, and am starting to panic.
Thanks so much for any input - REALLY appreciate it!