Sous Vide and Modernist Cooking Blog: What Happened? My Brisket Turned Out Dry - Ask Jason

See how Jason answered Heather's question: I just filmed my sous vide brisket video and looked at many recipes before I cooked it. Most suggested between 140-155F (60-68.3C) for 48 hours then finish in a 275F convection oven for 2 hours for a nice crust. I did 150F (65.5C) for 48 hours and 275F convection for 2 hours. The brisket was quite dry and I was surprised. Do you have any recommendations for that? (Or is that just the way it is? This was my first brisket... lol!) Any thoughts?

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