Austin Midnight Brisket
Food
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Anova
Pro-level cooking techniques made simple.
Ingredients for 25
One whole brisket trimmed close
Kosher salt and pepper
Mesquite chips
Two vacuum bags
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC
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Step 2
Using kosher salt and fresh mortar and pestle ground pepper cover a 1/4 pan completely, 1/4” deep
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Step 3
Press the brisket into the salt and pepper, roll and press, re-coat the pan and go again and again until the brisket is completely and utterly coated
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Step 4
Smoke the trimmed, salted and peppered brisket at a low temp <150’ for up to an hour
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Step 5
Turn vac bag 1 inside out and carefully roll over brisket taking care to not get any food or dry seasonings on the inside of the bag where it will seal
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Step 6
Seal bag 1 and clean the outside
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Step 7
Slide brisket sealed in bag 1 into bag 2 and seal again
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Step 8
Refrigerate overnight and clean your work station. If you aren’t going to clean then don’t cook, leave the cooking to those who will do the work
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Step 9
Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.
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Step 10
62 hours before serving slide into 140’ water and set cooker to 61:30.00
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Step 11
When done preheat oven to 550’
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Step 12
After brisket sets in bag for 30 minutes remove from bags and put in 550’ oven for 22 minutes
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Step 13
Remove from oven, slice and serve with smoked baked beans
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Searing In Oven
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Step 0
Pop into preheated 550’ oven for 22 minutes before slicing