Brisket

Author

mhornee

Prep Time: 00:20

Recipe Time: 36:00

Temperature : 162F / 72.2C

Ingredients

• 4 tablespoons coarse kosher salt
• 3 tablespoons (packed) golden brown sugar
• 2 tablespoons ancho chile powder
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon granulated garlic
• 1 tablespoon coarsely ground black pepper
• 1 5- to 5 1/2-pound flat-cut (also called first-cut) brisket with 1/4- to 1/2-inch layer of fat on 1 side

Directions

1. • Set sous vide to 162-degrees.
2. • Combine spices in a bowl. Cover all sides of brisket with mixture and rub to coat. Reserve the remaining spice mixture for finishing and for next time.
3. • Add the brisket to a vacuum bag. If needed you can cut the brisket into 2-3 pieces so that it will fit into your bags. Seal.
4. • Place the bag(s) in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for 24-36 hours.
5. • (skip) Remove brisket from water bath and place in a bowl of ice water for 30-45 minutes, until it reaches room temperature. (At this point, the brisket can be stored in the fridge for up to 1 week.)
6. • Remove brisket from bag and place on a paper towel-lined plate. Pat it very dry with paper towels then season with the remaining spice mixture.

Finishing Steps

1. To Finish in the Oven: • Preheat oven to 275-degrees convection (or 300-degrees standard). Add brisket and cook for 2 – 2 1/2 hours. • Allow to rest 30 minutes. Then slice against the grain and serve.
2. To Finish on the Grill: • Grill over indirect heat at a temperature of about 225-degrees for 3 hours.
3. To Finish on a Smoker: • Preheat smoker to 225-degrees. Add brisket and cook for 3 hours.