Sous vide or air fryer?

[jobot]

Love smoking corned beef!

[gabe]

Do you pan sear it after SV? If so, for how long? Straight to a piping hot cast iron pan I presume?

[LeCheffre]

Depends on the goal. For Brisket steak, yes… shock in icewater for ten minutes, sear a minute a side… on the sear burner of the grill, with a griddle… so brown…

For texas style MR, smoking on the grill.

[LeCheffre]

I suspect that, at 170, you don’t really need 48… but more power to you.
As temp increases, time to tenderness decreases, and not in a linear manner. 165 generally finishes braise like dishes in 12-24, if not 8-12.

[JustPeachy]

Thanks! That’s handy to know.

[LeCheffre]

Yeah, with a long cook like that, I’d pull the bag out of the water and pinch the meat (while still sealed in the bag) to see how you feel about the tenderness.

[JustPeachy]

I’m not above squeezin a few cheeks!