Recipes

Sous Vide and Smoked Brisket

Posted on June 2, 2020 | Last updated on June 2, 2020 | By Chelsea | Leave a Comment

Sous vide brisket will be the best brisket you’ve ever tasted. This recipe combines sous vide and smoke for traditional flavor and perfect texture.

This post may contain affiliate links which won’t change your price but will share some commission.

My favorite combination of kitchen gadgets: my immersion circulator (for sous vide) and my smoker. Sous vide means I know that I’ll get the perfect texture, no question, and the juciest meat. My smoker gives my cooks that classic smoky bark I’m looking for when it comes to BBQ.

There is no question: this recipe takes effort and time. But it is WORTH IT. Believe me.

What You Need to Make Sous Vide and Smoked Brisket

The food:

Obviously, you’ll need a brisket. I highly recommend getting your brisket from Porter Road. They have half and whole briskets for you to choose from. A half brisket will feed PLENTY of people.
Kosher Salt
Black Pepper
Pink curing salt. You can easily get this on Amazon.

Supplies:

Immersion circulator for sous vide – I highly recommend purchasing from Vesta Precision. I have three, yes three, of theirs, and love them all!
A vacuum sealer. This isn’t technically required, but it makes things much easier. Again, I can’t recommend the vacuum sealers from Vesta Precision enough!
A large container for the water bath. You could use a cooler – I like to use Cambro containers.
A smoker. We have the Green Mountain Grill Davy Crockett – it’s the perfect size for our tiny balcony 🙂

How to Make a Rub for Brisket

I wanted to keep this rub really simple and traditional, so mine contains only three ingredients:

65 g kosher salt
30 g black pepper
7 g pink curing salt

If you cook or bake a lot, it’s worth getting a kitchen scale. It’s so much more accurate than measuring and frankly, easier!

Then really rub it into the brisket. I’m talkin’ all the nooks and crannies.

Time and Temperature for Sous Vide Brisket

Vacuum seal your brisket after you’ve seasoned it super, super well.

Then drop it into the water bath at 155 degrees Fahrenheit for 36 hours. Long cooks like this tend to create air pockets in the bags, so make sure to weigh down the bag/s of brisket. I usually just use a ceramic dinner plate or bowl – don’t overthink it.

How to Smoke Sous Vide Brisket

After the brisket is done cooking in the sous vide bath, the best way to finish it is on the smoker (although the oven will work, too, if you don’t have a smoker). To avoid the meat getting tough, I like to smoke it low and slow at 150 degrees Fahrenheit for 6 hours.

You’ll know it’s finished when it has a deep, even bark all over the surface! Then slice and serve.

What to Serve with Sous Vide and Smoked Brisket

Looking for side dish ideas? Look no further!

Sous Vide and Smoked Brisket How-To Video

Sous Vide and Smoked Brisket Recipe

If you make this recipe and like it, please leave a rating and review. It means the world to me, and it helps other people find this recipe!

Sous Vide and Smoked Brisket

Author: Chelsea
Prep Time: 10 mins
Cook Time: 42 hours
Total Time: 42 hours 10 minutes
Yield: 12 servings 1x
Category: Sous Vide
Method: Sous Vide
Cuisine: BBQ

Description

Sous vide brisket will be the best brisket you’ve ever tasted. This recipe combines sous vide and smoke for traditional flavor and perfect texture.

Scale

Ingredients

Half Brisket (about 7 pounds)
65 grams (1/4 cup) kosher salt
30 grams (5 tsp) black pepper
7 grams (1 1/4 tsp) pink curing salt

Instructions

Preheat sous vide water bath to 155 degrees Fahrenheit.
Combine salts and pepper in a small bowl. Rub thoroughly all over the brisket, getting into all the nooks and crannies.
Vacuum seal the brisket. Add to water bath and cook for 36 hours.
When finished, remove from water bath and vacuum seal bags. Pat dry thoroughly with paper towels.
Preheat a smoker to 150 degrees Fahrenheit. Add the brisket and cook for 6 hours. It’s finished when there’s a deep bark all over the brisket.
Slice into 1/2 inch slices and serve.

Notes

Long cooks tend to result in floating bags – weigh them down with a ceramic plate or bowl.

To finish in the oven, preheat oven to 425 degrees Fahrenheit and cook for 30-40 minutes, until outside is a deep brown.

Keywords: sous vide brisket

Air Fryer Hot Wings

Posted on May 12, 2020 | Last updated on May 28, 2020 | By Chelsea | Leave a Comment

Hot wings cooked in the air fryer are amazing! Get crispy wings without all the oil using this method. This is the best air fryer hot wing recipe around, you’re going to love it!

This post may contain affiliate links which won’t change your price but will share some commission.

We are big fans of hot wings around here, regardless of the time of year. I switched from frying to oven baking a while ago, which works well, but it’s time consuming and the clean up is a huge pain.

Enter: the air fryer! Air fryer hot wings are so much easier to make, and more importantly, clean up after, than traditional frying or oven-baking. All you have to clean out is the basket, which is designed to be easy! No oil to dispose of or attempting to clean clingy chicken skin off a baking rack.

Which air fryer should I get?

I did a lot of research when I was choosing my air fryer. There are a bunch on the market and several that are well reviewed, but I ended up going with Instant Pot’s model and I’ve been really happy with it! It preheats so fast, is lightweight (although it is large), and the basket is incredibly easy to clean.

What time and temperature for air fryer hot wings?

To get that crispy skin we all want for our hot wings, you want to cook on the hotter side of things! 400 degrees F is typically the hottest an air fryer will get, and that’s the temperature we want. Cook air fryer wings at 400 degrees F for 20-25 minutes, until crispy and golden brown. At the 12 minute mark, you’ll want to remove the basket and flip all the hot wings for even cooking.

What type of wings should I use?

To make the type of wings you’d get at a restaurant, you do not want to get whole wings. Instead, you want to get “party wings”, where the drumette is separated from the flat. This way, you’ll make smaller, more manageable wings. It’s very difficult to eat a full sized wing covered in buffalo sauce!

How to Make Air Fryer Hot Wings

Start out by removing the hot wings from the their packaging and patting completely dry with paper towels or clean dish towels. Then add the wings to a large bowl and add cornstarch, kosher salt, and pepper. Toss to coat. We use cornstarch to get extra crispy skin!

Preheat your air fryer to 400 degrees F. Once it’s preheated, add the wings to the basket and spray with cooking spray. Toss to make sure they’re coated.

Cook for 12 minutes, then flip all the wings, and cook for another 8-12 minutes. There will be a lot of liquid in the bottom of the basket, so be careful when removing it.

To make the buffalo sauce, I stick with the classic recipe: Frank’s Red Hot and butter. We like things really spicy, so I add a few dashes of Tabasco Sauce.

Add the cooked wings to a large bowl, add the sauce, and toss to coat.

What should I serve with the air fryer hot wings?

I like to serve a variety of veggies and LOTS of blue cheese dip. This time, we went with sliced radishes and steamed broccoli florets. To make blue cheese dip, I simply combine sour cream, blue cheese crumbles, salt, and Italian seasoning. Easy!

Air Fryer Hot Wings Recipe

Want more recipes like this?

Traditional Hot Wings
Chorizo and Pimento Cheese Stuffed Jalapeno Peppers
Queso Fundido
Instant Pot Ribs

If you make this recipe, I’d love for you to rate it and leave a review! This helps other people find it, too. And don’t forget to tag me on Instagram so I can give you a shout out: @aducksoven