Recipe: Sous Vide Brisket
January 13, 2020
Brisket is traditionally the domain of those with the yard-space, not to mention the time, to spare. Although there's nothing we can do about the latter sous vide is a great option for cooking brisket for those short on space.
- Prep: 10 mins
- Cook: 20 hrs
5 lbs brisket, flat-cut or point-cut
1/3 cup coarsely ground black peppercorns
1/4 cup kosher salt
2 heaped teaspoons of pink curing salt
2 heaped teaspoons liquid smoke (for oven searing only)
1Combine black pepper, kosher salt, and curing salt in a bowl and mix until well-dispersed
2In a large bowl or on a platter rub the spice mixture into the brisket.
3Prepare your heavy-duty freezer bag or sous vide bag and add liquid smoke if desired.
1Heat water bath to 135F degrees
2Place vacuum sealed brisket in the water bath
3Cook for aproximately 50 hours, this is a big time commitment, but Brisket needs that low and slow
1When doing a long sous vide cook make sure to try and minimize mositure loss. This can be done using ping pong balls, a dedicated cover for your water bath or cling wrap.
1Pre-heat oven, or smoker, to 225F degrees
2While still in the bag, cool for 30 minutes in an ice bath
3Remove from bag, pay completly dry
4Season with dry rub as desired
5Return to oven or smoker at 225 for an additional 3 hours to develope a crust from the dry rub