36-Hour Sous Vide Brisket

62.78°C (145° F)
Temperature
Sous vide time
6 People
Serves
Medium
Difficulty

Ingredients

Sauce

  • Bag juices
  • 1/4 C catsup
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 TBL vinegar
  • 1 TBL honey
  • 1 tsp chilly powder
  • Corn starch- as needed

Main ingredients

  • 3-4 lb trimmed beef brisket
  • Dry rub off your choice

Comments

DT
darby thomas
Nice looks good
6 months ago

Directions

Main directions

  1. Tim of the fat cap off not already removed
  2. Cover the brisket in the dry rub
  3. Smoke on low heat (250F) for 2-3 hours
  4. Place in sous vide bag of your choice
  5. Sous vide for for 36 hours, keep an eye on water level. Use cover, plastic wrap, or ping pong balls to limit evaporation.
  6. Remove from bag and keep juice for BBQ sauce. Pat dry

Sauce

  1. Strain juices, if you wish, into a small pot.
  2. Add the remaining ingredients to the pot.
  3. Whisk until well combined over low heat.

Comments

DT
darby thomas
Nice looks good
6 months ago