Servings: 8 people
Calories: 458kcal
Equipment
- Smoker
- Sous Vide Precision Smoker
Ingredients
- 5 lbs brisket flat or point cut
- ¼ cup coarse black pepper
- ¼ cup kosher salt
- 4 tablespoon pink salt
Instructions
- Slice the brisket in half crosswise. Pat each half dry with paper towels.
- Combine black pepper, kosher salt, and pink salt in a mixing bowl. Rub the each brisket half well using about half to ⅔s of the spice rub.
- Place each brisket half in a vacuum bag and seal. Refrigerate for 2-3 hours.
- Set-up Sous Vide cooker and pre-heat water bath to 155 degrees (F). Add the brisket and cook 24 hours. Allow brisket to cool to room temperature. Remove the brisket from the vacuum seal and pat dry again with paper towel. Add the remaining spice rub mix.
- Finish brisket in the smoker cooked over indirect heat between 250-275 degrees for about 3 hours. A dark bark should have formed by this point.
- Transfer brisket to a cutting board then lightly tint with foil for 30-45 minutes as the brisket rests. Cut against the grain and serve.
Notes
- Depending on size of your brisket, you’ll likely need to cut it for it to fit in vacuum seal bags. Slice brisket in half crosswise
- Be careful that none of the brisket rub touches the edges of the bags when sealing as it can compromise the seal.
- Add pink salt to your rub to give the brisket that pink smoke ring look during cooking
- Let the vacuum-sealed brisket rest a few hours refrigerated before cooking
- If making sauce reserve some of the liquid that renders during sous vide step. Add it to your sauce recipe and cook it down some
- Blot dry the brisket and add another round of the rub before smoking. This will help get that mighty essential crust
- Make sure to let the brisket rest 30-45 minutes before slicing.
- When slicing cut against the grain for maximum tenderness.
Nutrition
Calories: 458kcal | Carbohydrates: 5g | Protein: 60g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 176mg | Sodium: 7250mg | Potassium: 1035mg | Fiber: 2g | Sugar: 0.05g | Vitamin A: 40IU | Calcium: 51mg | Iron: 6mg
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