Fail

It all started so wonderfully... saw this brisket flat at Whole Foods and loved the marbling:



Fired up the sous vide, cut the slab in half because I didn't have a big enough bag, and put two bags o' beef in the cooler. Then used the sous vide balls for the first time. Since this was to be a 24 hour cook at 68 degrees C, I anticipated a lot of evaporation:




I had to throw in 2 qts of water in the morning. By 3 p.m. it was time to take the boys out of the soup:




The white flecks are the ceiling lights, reflecting. But the color is true. They need some TLC! Hey Billy Bones, triage needed here!!




Well of course it rained. I was grilling, right?



Voila!



What, no mouth-watering cut-on-the-board reveal?

No. Problem was, I overcooked them. Notice my stupid ploy. In order to "rest", instead of pulling the meat off the grill, I piled the coals on the right to reduce the temp (and placed the grill grates over the coals). I thought I'd do a flourish of a finish on the grates.

Alas, distracted by wonderful conversation with Bruce and Trish, I let the temp get away from me. Notice the lack of a probe... two, actually. Grill and meat. I yanked them when I rearranged the grill. 

Presently, in a panic, I pulled the briskets, but it was too late. Dry, and tough.

Being who I am, however dismayed I was at the fail, hey. It's an excuse to go out and buy... MORE MEAT!!!

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