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
- • Set sous vide to 162-degrees.
- • 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.
- • 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.
- • 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.
- • (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.)
- • 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
- 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.
- To Finish on the Grill:
• Grill over indirect heat at a temperature of about 225-degrees for 3 hours.
- To Finish on a Smoker:
• Preheat smoker to 225-degrees. Add brisket and cook for 3 hours.