Brisket

Ingredients for 8

• 4 tablespoons coarse kosher salt

• 3 tablespoons (packed) golden brown sugar

• 2 tablespoons ancho chile powder

• 2 tablespoons paprika

• 1 tablespoon ground cumin

• 1 tablespoon granulated garlic

• 1 tablespoon coarsely ground black pepper

• 1 5- to 5 1/2-pound flat-cut (also called first-cut) brisket with 1/4- to 1/2-inch layer of fat on 1 side

Directions

• Step 1

  • Set sous vide to 162-degrees.

• Step 2

  • Combine spices in a bowl. Cover all sides of brisket with mixture and rub to coat. Reserve the remaining spice mixture for finishing and for next time.

• Step 3

  • Add the brisket to a vacuum bag. If needed you can cut the brisket into 2-3 pieces so that it will fit into your bags. Seal.

• Step 4

  • Place the bag(s) in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for 24-36 hours.

• Step 5

  • (skip) Remove brisket from water bath and place in a bowl of ice water for 30-45 minutes, until it reaches room temperature. (At this point, the brisket can be stored in the fridge for up to 1 week.)

• Step 6

  • Remove brisket from bag and place on a paper towel-lined plate. Pat it very dry with paper towels then season with the remaining spice mixture.

• Finishing Steps

• Step 0

  To Finish in the Oven: • Preheat oven to 275-degrees convection (or 300-degrees standard). Add brisket and cook for 2 – 2 1/2 hours. • Allow to rest 30 minutes. Then slice against the grain and serve.

• Step 1

  To Finish on the Grill: • Grill over indirect heat at a temperature of about 225-degrees for 3 hours.

• Step 2

  To Finish on a Smoker: • Preheat smoker to 225-degrees. Add brisket and cook for 3 hours.

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