Hi all, thanks for the great inspiration you ALL gave me over the past months! I did some experiments with sous vide cooking, and all went fine...until yesterday. I cooked brisket at 57°C for about 40 hours. The meat came out quite nice looking, but after cutting, it looked quite well-done and was very dry to eat. It had a strange consistency which was quite tender but on the other hand quite tough...the taste was good anyway. But overall it lacked the moisture I usually get from meat cooked SV. Some facts to the cut: Thickness between 0.5 and 2 inches, but the result was absolutely homogeneous. Things I can exclude: 1. Water temperature was constant @57°C, I use a lab waterbath with perfect ability to hold temperature. 2. Vacuum bag was intact for the whole cooking process. So here are my questions: 1. What went wrong? 2. I put some frozen beef stock in the bag for marinating - does this matter? 3. After opening the bag, I put the meat in the oven at 90°C for about 5-10 minutes to cook the sauce from the bag liquids - was this the reason for the meat drying out? 4. How come that the meat looked well-done at this temperature? Was the cooking too long (I suppose not). I would be very thankful if you guys could help me out - keep on writing your experience here, it helps GREATLY!!! Markus from Munich