Smoked Brisket

Two-way dry rubbed brisket. Utilizing two cooking methods we created a brisket reminiscent of a campfire, that falls apart in your hands and melts in your mouth.

Author

CZIBo7ik8j98Uy7eFsmE6L

Anything that goes well with beer.

Prep Time: 00:15

Recipe Time: 12:00

Temperature : 155F / 68.3C

Ingredients

• 5.5 Pounds of Brisket
• 2 Tablespoons of Salt
• 3 Tablespoons of Ground Black Pepper
• 1 Tablespoons of Granulated Garlic

Directions

1. Set your Anova Sous Vide Precision Cooker to 155.0ºF / 68.3ºC.
2. Trim fat and silver skin as needed.
3. Apply half of the dry rub seasoning to the brisket and place in the water bath for 12 hours.
4. Remove brisket from the water bath and place over ice for 30 minutes.
5. Preheat smoker to 225 degrees.
6. Remove the brisket from the sous vide bag and pat dry.
7. Apply the remaining dry rub to the brisket.
8. Place the brisket in the smoker for 7 hours.

Resting

1. Remove brisket and wrap in aluminum foil.
2. Let the Brisket rest for 1 hour.
3. Slice against the grain.