Austin Midnight Brisket

Perfectly denatured whole OG Texas Low and Slow Brisket every time. Depending on how you smoke yours, either a good red smoke ring or better yet red the whole way through.

Author

Rich Rich

Food

Prep Time: 02:00

Recipe Time: 61:30

Temperature : 140F / 60C

Ingredients

• One whole brisket trimmed close
• Kosher salt and pepper
• Mesquite chips
• Two vacuum bags

Directions

1. Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC
2. Using kosher salt and fresh mortar and pestle ground pepper cover a 1/4 pan completely, 1/4” deep
3. Press the brisket into the salt and pepper, roll and press, re-coat the pan and go again and again until the brisket is completely and utterly coated
4. Smoke the trimmed, salted and peppered brisket at a low temp <150’ for up to an hour
5. Turn vac bag 1 inside out and carefully roll over brisket taking care to not get any food or dry seasonings on the inside of the bag where it will seal
6. Seal bag 1 and clean the outside
7. Slide brisket sealed in bag 1 into bag 2 and seal again
8. Refrigerate overnight and clean your work station. If you aren’t going to clean then don’t cook, leave the cooking to those who will do the work
9. Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.
10. 62 hours before serving slide into 140’ water and set cooker to 61:30.00
11. When done preheat oven to 550’
12. After brisket sets in bag for 30 minutes remove from bags and put in 550’ oven for 22 minutes
13. Remove from oven, slice and serve with smoked baked beans

Searing In Oven

1. Pop into preheated 550’ oven for 22 minutes before slicing