Brisket, sous vide - ecnivo/Recipes GitHub Wiki

By Kenji, with mods by me https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe

Serves 6.

Ingredients

  • 2 ounces coarsely ground black peppercorns (about 1/3 cup; 55 g); see notes
  • 1 1/4 ounces kosher salt (about 1/8 cup; 35 g)
  • 1/4 ounce (10 g) pink salt, such as Prague Powder Curing Salt (optional; see note)
  • 1 flat-cut or point-cut brisket, about 5 pounds (2.25 kg) (brisket with the fat cap intact and plenty of intramuscular marbling. A fully trimmed flat-cut brisket will come out relatively dry compared with an untrimmed cut.)
  • 1/2 teaspoon liquid smoke, such as Wright's Liquid Smoke (optional; see note)
  • Dill pickles, sliced yellow onion, and white bread, for serving

Steps

  1. Rub brisket with S+P
  2. Add brisket and liquid smoke into the vacuum bag, and marinate for minimum 2-3 hours in the refrigerator
  3. Sous vide for 24 to 36 hours at 155°F or 36 to 72 hours at 135°F.
  4. Let it cool to room temperature, and store in the refrigerator for up to 1 week.
  5. Preheat oven to 300F, or 275F w/ convection.
  6. Remove from bag, reserving juices to be boiled down with BBQ sauce for flavour. Blot dry the brisket.
  7. Place on a wire rack. Roast until a deep, dark bark has formed, about 2 hours.
  8. Rest 30 minutes. Slice against the grain.

Notes

If you'd like a pink smoke ring for a more traditional look, use pink curing salt, available from spice stores or Amazon.

Liquid smoke can be used to add smoke flavor to the beef if you're not planning on smoking it outdoors.