Get the Recipe:
Sous Vide Smoked Pork Brisket
Pork brisket is a butcher's cut we should all be taking advantage of. This cut is on the tougher side and full of flavor, making it perfect for a low and slow treatment. I like to combine sous vide and smoke to make the best pork brisket you'll ever have.
Ingredients
- 1 1.5-3 lb pork brisket
- Barbecue seasoning
- Liquid smoke, optional
Instructions
- Preheat water bath using an immersion circulator to 145 degrees F.
- Thoroughly season the pork brisket with your barbecue seasoning of choice. Get in to all the nooks and crannies!
- Vacuum seal the pork brisket or use another air removal method.
- Add to the preheated water bath and cook for 12 hours. Make sure to keep the bag submerged using sous vide magnets, weights, or just a ceramic plate or bowl.
- After the pork brisket is done sous viding, you can refrigerate for up to 3 days or finish right away.
- To finish on the smoker, smoke at 175 degrees F for 3 hours, or until a good bark has formed. To finish in the oven, brush with liquid smoke and cook at 250 degrees F for 2-3 hours, until bark has formed.
- Slice and serve with your favorite bbq sauce.
Notes
Pork brisket can be refrigerated for up to 3 days after sous viding, before smoking.
If you don't have a smoker, you can finish in the oven. Liquid smoke is recommended.
Calories: 551kcal, Protein: 49g, Fat: 38g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 18g, Cholesterol: 141mg, Sodium: 2692mg, Potassium: 649mg, Calcium: 16mg, Iron: 2mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.