Smoker or Oven Beef Brisket

This recipe has made better beef brisket than 90% of restaurants I’ve had. If you’ve given up on brisket at home, give this a try.

Author

Brad Robinson

Prep Time: 00:20

Recipe Time: 24:00

Temperature : 155F / 68.3C

Ingredients

• Beef Brisket
• Cracked Black Pepper
• Salt
• Bbq Rub
• Liquid Smoke (optional)
• Gallon Freezer Bags

Directions

1. Cut your brisket into pieces that can fit into a gallon freezer bag. Season evenly with salt, pepper and bbq rub. You basically can’t overdo seasoning on brisket, so be generous.
2. Optional: Smoke in smoker at 200 degrees for 4 hours to imbibe flavor and a bit of smoke ring. If this step is skipped, add 1/2tsp of liquid smoke to each bag holding a brisket.
3. Put the brisket pieces into gallon freezer bags. Add liquid smoke if you skipped the smoker step. Submerge the bags to remove all air possible.
4. Move to the Sous Vide for 24 hours at 155 degrees.

Finishing Steps

1. Barking: Reseason the brisket with a LOT of pepper and bbq rub and a touch of salt and move back to the grill or oven for a 40 minute bark at 325 degrees.