Smoker or Oven Beef Brisket

(30)

Brad Robinson

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This recipe has made better beef brisket than 90% of restaurants I’ve had. If you’ve given up on brisket at home, give this a try.
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Ingredients for 4

  • Beef Brisket

  • Cracked Black Pepper

  • Salt

  • Bbq Rub

  • Liquid Smoke (optional)

  • Gallon Freezer Bags

Directions

  • Step 1

    Cut your brisket into pieces that can fit into a gallon freezer bag. Season evenly with salt, pepper and bbq rub. You basically can’t overdo seasoning on brisket, so be generous.

  • Step 2

    Optional: Smoke in smoker at 200 degrees for 4 hours to imbibe flavor and a bit of smoke ring. If this step is skipped, add 1/2tsp of liquid smoke to each bag holding a brisket.

  • Step 3

    Put the brisket pieces into gallon freezer bags. Add liquid smoke if you skipped the smoker step. Submerge the bags to remove all air possible.

  • Step 4

    Move to the Sous Vide for 24 hours at 155 degrees.

    • Finishing Steps

    • Step 0

      Barking: Reseason the brisket with a LOT of pepper and bbq rub and a touch of salt and move back to the grill or oven for a 40 minute bark at 325 degrees.

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155 F / 68.3 C Recipe Temp
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