Sous Vide Brisket
Fall-apart tender, juicy sous vide brisket, finished with a proper bark on the grill, smoker or in the oven.
Source
Recipe Info
Servings: 10
Prep: 10m
Cook: 36h
Total: 39h 10m
Ingredients
- 1 beef brisket (1.8-2.7kg)
- 60g coarse ground black pepper
- 70g kosher salt
- 2 tsp pink curing salt (optional)
- 1/4 tsp liquid smoke (optional — if finishing in the oven)
Instructions
- Set the sous vide to 68°C.
- Combine the pepper, salt and pink salt (if using) in a small bowl. Sprinkle the brisket with two-thirds of the mixture and rub to coat. Reserve the remaining spice mixture for finishing.
- Add the brisket to a vacuum bag with the liquid smoke, if finishing in the oven (not needed if finishing on the smoker or grill). Cut the brisket into 2-3 pieces if needed to fit the bag. Seal.
- Place the bag(s) in the water bath, making sure not to block the intake or output of the sous vide, and cook for 24-36 hours.
- Remove the brisket from the water bath and place in a bowl of ice water for 30-45 minutes until it reaches room temperature. (At this point it can be stored in the fridge for up to a week.)
- Remove the brisket from the bag and pat very dry with paper towels, then season with the remaining spice mixture.
- To finish on the grill: cook fat cap up over indirect heat at about 107°C for 3 hours. Rest for 30 minutes, then slice against the grain and serve.
- To finish on a smoker: preheat to 107°C, add the brisket fat cap up and cook for 3 hours. Rest for 30 minutes, then slice against the grain and serve.
- To finish in the oven: preheat to 135°C fan (150°C conventional), add the brisket fat cap up and cook for 2-2.5 hours. Rest for 30 minutes, then slice against the grain and serve.