Brisket Smoked

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Steak & brisket

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Ingredients for 15

  • Prime Beef Brisket

  • Dry rub Dances with Smoke Brisket Rub 5.75 oz

  • Soy sauce dark brown sugar make a slurry enough to cover all sides of brisket

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.

  • Step 2

    Put Heller’s modern cure #47688 on all surfaces of the clean trimmed Brisket let Brisket set out at room temp for 30-45 minutes. Then rinse of the curing solution and pat dry Brisket

  • Step 3

    Make sure Brisket is trimmed and patted dry put slurry on all sides of Brisket let rest at room temp for 45 minutes

  • Step 4

    Put Brisket in 2 gallon zip lock bag use your poly science smoking gun zip bag up to corner inserting smoke tube in bag use mesquite and fill bag with smoke. Carefully remove tube and seal bag. Let smoke penetrate one side of brisket after 30 minutes turn bag over exposing the other side of the brisket to the smoke, put brisket in refrigerator overnight. Remove the next day repeat smoking procedures being sure to turn over the bag. Note bag will blow up like a balloon.

  • Step 5

    Put Brisket in water 135F removing all air with the water displacement method.

  • Step 6

    Cook 72 hours Remove from water remove brisket . Save juices in bag to make reduction to use as gravy or baste with.

    • Step 0

      After removing from bag pat dry all surface’s after dry put on very hot grill about 3 minutes then rotate 90 degrees for another 3 minutes repeat on other side

    • Step 1

      Remove from grill let rest 15 minutes slice across the grain and serve.

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135 F / 57.2 C Recipe Temp
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