heavyhunter If you decide to hold it in the sous vide you can take advantage of the fact that the speed and efficiency that water heats the meat it also works in reverse
You could put the bagged brisket into the water at tap temperature for 15 minutes or so then turn on the heater but at this stage the brisket is already cooked and I would not hold it above 135F to keep it safe and ready to serve hot
Even at 135 there will be some increase in tenderness but not much more than it was after the cook
80 / 20 blend
My question is when you say a 80 / 20 blend meat to fat ratio are you just guessing what 80 / 20 looks like or are you trimming all fat and weighing and weighing the meat to do the math to weigh out 80 / 20 percent. I have always just looking at it to roughly guess 80 /20
Denny The answer is Yes. Thanks for smiling. The 80/20 blend magic is both that comes with experience, knowing your meat products and your source. For example: A whole non-trimmed pork butt or ribeye beef roast is usually close to 80/20. While a pork tenderloin or loins, beef tenderloins or eye of rounds need added fat content. In the beginning, review a number of “recipes” and adjust the fat content accordingly. You’ll get a feel for it after awhile.
Frankly, I just stick with certain cuts (beef chuck, pork butt, chicken thighs with skin, etc) and sort of eyeball it when choosing those cuts. I don’t trim and weigh those. I’m just making sausage or burgers to please myself and those around me, so close enough is good enough.
I know I need to trim a brisket to get to 80/20, and I save those trimmings in case I’m dealing with a lean cut. I might weigh for that.
I have been grinding meat for 52 years. I just seeing on here about the perfect 80 / 20 blend. I have just always guessed at it. with no complaints. Just was curious how every one does it.
Denny I bet that between your eyes and the people who eat your product you’re stuff is pretty much “spot on”. Keep on making people happy.