gilbertlevine

but at what temp ? Mine : 58 C ( 136.4 F ) for 6 hours then 61 C ( 141.8 F ) for 24 hours Douglas Baldwin doesn't specify I find this only happens with with large ( whole ) cuts of beef when using a food saver sealer ( chamber vacs give better vacuum ) also smaller cuts seal better

from Douglas Baldwin.com A practical guide to sous vide cooking BRISKET " since some of the liquid in the bag will change phase ( to gas ), the bag will puff and may float to the surface.... " Had a similar problem with a costco whole flat cut brisket today