Sous Vide Smoked Brisket

Name: Sous Vide Smoked Brisket
Prep time: 15 min
Cook time: 48 h
Total time: 51 h 15 min
Ingredients: 1 beef brisket flat ((up to 8 pounds)); 1/4 cup Diamond kosher salt (or 1/8 cup Morton brand kosher salt); 1/4 cup coarse ground black pepper (18 mesh) (See note); 1 1/2 tsp curing salt ((for a smoke ring)); 1/2 tsp liquid smoke ((If finishing in the oven))

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Prep Time: 15 minutes

Cook Time: 2880 minutes

Total: 3075 minutes

Servings: 8

brisket sous vide brisket

Ingredients

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1 beef brisket flat ((up to 8 pounds))1/4 cup Diamond kosher salt (or 1/8 cup Morton brand kosher salt)1/4 cup coarse ground black pepper (18 mesh) (See note)1 1/2 tsp curing salt ((for a smoke ring))1/2 tsp liquid smoke ((If finishing in the oven))

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Instructions

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Step 1

Trim the brisket (if needed). View the instructions for trimming brisket. Slice it in half crosswise so it will fit in vacuum seal bags. If it's a smaller brisket (less than 4 pounds), then you probably won't need to slice it in half to fit.

Step 2

Make the rub by combining equal parts of kosher salt and pepper. Add curing salt for a smoke ring (optional) if using.

Step 3

Apply 2/3 of the rub evenly on all sides of the trimmed brisket, reserving the rest to add before finishing the smoker.

Step 4

Vacuum seal each brisket half. If using liquid smoke, add 1/4 tsp to each bag before sealing.

Step 5

Choose your texture:Option 1: Firm yet Super Tender: 140 ℉ for 36 to 72 hoursOption 2: Traditional BBQ Brisket: 150° F for 36 hours

Step 6

Heat the water bath with your immersion circulator to the desired temperature (see above). Add the brisket and cook sous vide to the specified time (making sure it is completely submerged the entire time).

Step 7

Remove the brisket from the water and chill completely in an ice bath for 1 to 2 hours or refrigerator overnight (still vacuum sealed) to chill.

Step 8

Remove each brisket half from the bag and let any excess liquid drip off, but don't dry it completely. Season with the remaining rub just before finishing it in the smoker, grill or oven. Place a remote probe thermometer in the brisket to monitor the internal temperature.

Step 9

Preheat your smoker as low as it will go (180°F-225° F) with oak, pecan or apple wood for smoke.

Step 10

Place the brisket in the smoker until bark is formed and the internal temperature reaches 145° F (just below temp you sous vide it at), about 3 hours.

Step 11

Place in a pre-heated 225° F grill over indirect heat and warm until the internal temperature reaches 145° F, 2 to 3 hours.

Step 12

Place in a pre-heated 275° F oven (or lower if your oven can do it) and heat through until the internal temperature reaches 145° F, about 2 to 3 hours.

Step 13

Rest the brisket for 10 to 15 minutes before slicing against the grain into slices the width of a #2 pencil (about 1/4" thick). Serve and enjoy with your favorite side dishes!