Hi, I cooked a Thick Brisket the other day 1.2kg ( in 2 bags) 57.5C for 36 hours. I then seared it in a very hot Weber Q 250C for around 15 mins. It got a nice slightly charred crust. This is good but the Texture of the meat had quit an odd mouth feel. I can’t describe it, not slimy but odd. Any thoughts? Thanks Peter.
The Brisket was a Point Cut but too big for the bags, and following the instruction on Anova Site, I cut it in Half, the Temperature and timing was as advised in the Anova Recipe. The flavour was fine, as was tenderness, my only concern was the mouth feel. I have experienced a similar texture in Food Court take away beef in black bean, etc. Lets call it slimy for want of a better description.