Sous Vide Beef Brisket

68.33°C (155° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty
G

Ingredients

  • 2-3 lb beef brisket
  • 2 Tbs each kosher salt and coarse ground black pepper

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Directions

  1. Trim a 2-3 lb beef brisket of excess fat - leave @1/4" fat cap
  2. Rub salt and pepper into both sides of the brisket
  3. Place brisket in vacuum bag or double seal Ziploc bag
  4. Sous vide brisket at 155 degrees for 28 hours. Cover top of pot with foil to lessen evaporation, check water level every 8 hours
  5. Remove Brisket and save juices from the bag. Pat dry and place brisket in smoker or grill at 290 degrees for 2 hours to develop crust
  6. Remove Brisket from smoker and cover with foil
  7. Place juices from bag in saucepan. Add the following ingredients to taste: catsup, molasses, spicy mustard, brown sugar, garlic powder, chili powder - use small amounts and adjust to your taste. For 2.5 cups of juice I used 1/4 cup of catsup, 1 Tbs each mustard, brown sugar, molasses plus 1/4 tsp each garlic and chili powders. Wisk ingredients together on medium heat until well blended.
  8. Slice Brisket across the grain and serve with sauce - delicious!

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