South Mountain Brisket

Unbelievably flavorful and moist brisket!

Author

Michael Oot

Prep Time: 00:30

Recipe Time: 50:00

Temperature : 135F / 57.2C

Ingredients

• 1/3 C Whole peppercorns - Ground
• 1/4 C Kosher Salt
• 6lb Brisket
• 2 T Pomegranate Molases
• 2 T Apple Cider Vinnegar

Directions

1. Grind pepper and mix with salt.
2. Trim fat cap to no less than 1/2 inch
3. Cover brisket with salt and pepper mixture
4. Vacuum seal brisket
5. Sous Vide for 50 hours then pat dry and chill for an hour.
6. Set up smoker to 125 and cook for 3 hours.
7. Mix pomegranate molasses and apple cider vinegar and baste brisket during last hour of cooking.

Finishing Steps

1. Allow brisket to rest for 30 minutes before slicing