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
- Set your Anova Sous Vide Precision Cooker to 155.0ºF / 68.3ºC.
- Trim fat and silver skin as needed.
- Apply half of the dry rub seasoning to the brisket and place in the water bath for 12 hours.
- Remove brisket from the water bath and place over ice for 30 minutes.
- Preheat smoker to 225 degrees.
- Remove the brisket from the sous vide bag and pat dry.
- Apply the remaining dry rub to the brisket.
- Place the brisket in the smoker for 7 hours.
Resting
- Remove brisket and wrap in aluminum foil.
- Let the Brisket rest for 1 hour.
- Slice against the grain.