# Whole Beef Sirloin **URL:** https://community.anovaculinary.com/t/whole-beef-sirloin/8469 **Category:** Anova Precision® Cooker **Created:** [July 25, 2017, 1:26pm UTC](https://community.anovaculinary.com/t/whole-beef-sirloin/8469 "2017-07-25T13:26:22Z") **Posts on this page:** 1 **Showing post:** 4
### Author: ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs) #### Post date: [July 26, 2017, 4:40am UTC](https://community.anovaculinary.com/t/whole-beef-sirloin/8469/4 "2017-07-26T04:40:35Z")
You might be able to do less time, maybe 12 hours, but the neat thing with SV is that things like beef don’t get over cooked if you overshoot the time by a few hours. Never tried SV brisket. I typically either smoke them (BBQ) or turn them into pastrami. Sometimes grind them into hamburger. I did see someone recently posted a brisket method that seemed to be successful > [@Beef Brisket @ 57 deg Celsius, 12 hours](https://community.anovaculinary.com/t/beef-brisket-57-deg-celsius-12-hours/8483/1): > > First foray into beef brisket. Instead of sous vide it fro 24 hours, I have no patient to wait that long :-0) so instead I do it for 12 hours. It turns out great, nicely pink in color, tender and delicious. I finished it off with oven at 185 degree Celsius, 15 minutes. brined with salt and sugar for 1 day. pat dry and seasoned with salt, pepper, onion and garlic powder. sous vide at 57 degree Celcius for 12 hours. pat dry, put a cube of unsalted butter on top of the cap and a sprig of thyme. o… --- _[View the full topic](https://community.anovaculinary.com/t/whole-beef-sirloin/8469)._