Brisket Barbacoa

Author

Brandon Walker

Prep Time: 00:20

Recipe Time: 24:00

Temperature : 185F / 85C

Ingredients

• Brisket
• Chipotle con Adobo
• Garlic Powder
• Salt
• Onion Powder
• Crushed Red Peppers
• Cumin

Directions

1. Blend ingredients and coat brisket
2. Vacuum seal
3. Set your Anova Sous Vide Precision Cooker to 185.0ºF / 85.0ºC.
4. Place Brisket in Sous Vide for 24 Hours
5. Pull from bag and place in Cast Iron
6. Shred Brisket (Should just absolutely fall apart)
7. Pour remaining juices from bag over pulled brisket
8. Turn on heat and bring to boil to slightly reduce juices
9. Once juices are reduced remove from heat and serve

Cast Iron Skillet Sear

1. Shred then Sear