South Mountain Brisket

Ingredients for 8

• 1/3 C Whole peppercorns - Ground

• 1/4 C Kosher Salt

• 6lb Brisket

• 2 T Pomegranate Molases

• 2 T Apple Cider Vinnegar

Directions

• Step 1

  Grind pepper and mix with salt.

• Step 2

  Trim fat cap to no less than 1/2 inch

• 

  Step 3

  Cover brisket with salt and pepper mixture

• Step 4

  Vacuum seal brisket

• Step 5

  Sous Vide for 50 hours then pat dry and chill for an hour.

• Step 6

  Set up smoker to 125 and cook for 3 hours.

• Step 7

  Mix pomegranate molasses and apple cider vinegar and baste brisket during last hour of cooking.

• Finishing Steps

• Step 0

  Allow brisket to rest for 30 minutes before slicing

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