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Sous Vide Smoked Beef Brisket
This delicious sous vide smoked beef brisket recipe takes time, but you’ll be rewarded with an absolutely delicious feast. This recipe cooks in a sous vide bath and is finished off in a smoker (or an oven). The texture is perfect and the flavor is out of this world.
Ingredients
- 1 Half Brisket, about 7 pounds
- 65 grams kosher salt, 1/4 cup
- 30 grams black pepper, 5 tsp
- 7 grams pink curing salt, 1 1/4 tsp
Instructions
- Preheat a sous vide water bath to 155 degrees Fahrenheit using an immersion circulator.
- 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. If the brisket is too big for your bags, cut it into smaller pieces and seal in multiple bags.
- Add the bag(s) to the preheated water bath and cook for 36 hours. Weigh the bag down with sous vide magnets and a ceramic plate or bowl.
- When finished, remove from the water bath and vacuum seal bags. Pat dry thoroughly with paper towels.
- Preheat a smoker to 250 degrees F or your oven to 300 degrees F. Add the brisket and cook for 2-3 hours on the smoker or 1 hours in the oven. It's finished when there's a deep bark all over the brisket.
- Slice into 1/2 inch slices and serve with barbecue sauce.
Calories: 123kcal, Carbohydrates: 2g, Protein: 16g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 47mg, Sodium: 2386mg, Potassium: 283mg, Fiber: 1g, Sugar: 1g, Vitamin A: 14IU, Calcium: 16mg, Iron: 2mg
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