Brisket

This is hands-down the tender list, juicy, and delicious brisket I have ever eaten.Rave reviews from everyone attending our large block party.

Author

Joan Thompson

Prep Time: 00:00

Recipe Time: 50:00

Temperature : 135F / 57.2C

Ingredients

• 13 pound brisket per bag if the brisket is larger cut it into two pieces.
• Coarse ground kosher salt and pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
2. Generously season at the brisket with salt and pepper. Add liquid smoke if you’re not going to finish the brisket on the smoker
3. Seal the brisket in plastic bags and sous vide for 50 hours.

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1. after drying the brisket well with paper towels,Smoke the brisket brisket for three hours.
2. Let it rest for 5 to 10 minutes.
3. Slice and serve with your favorite barbecue sauce.