Brisket Especial
Shop Anova
Anova
Pro-level cooking techniques made simple.
Ingredients for 5
2 kilo of brisket
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 67ºC / 152.6ºF
-
Step 2
Rest and let temp drop to 30-40
-
Step 3
Dry, preferably with heat gun
-
Step 4
Apply dry rub - Mustard as binder BBQ rub Dried onion powder 1 teaspoon brown sugar
-
Step 5
Smoke for 2-4 hrs. End temp shouls be between 60c and 90c.
-
Finishing Steps
-
Step 0
Apply dry rub - Mustard as binder BBQ rub Dried onion powder 1 teaspoon brown sugar .
-
Step 1
Smoke for 2-4 hrs. End temp shouls be between 60c and 90c
-
Step 2
Can wait a few minutes, carve and serve