Brisket Especial

Anova Culinary

Author

Eldad Abramski

Prep Time: 00:00

Recipe Time: 36:00

Temperature : 152.6F / 67C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 67ºC / 152.6ºF
  2. Rest and let temp drop to 30-40
  3. Dry, preferably with heat gun
  4. Apply dry rub - Mustard as binder BBQ rub Dried onion powder 1 teaspoon brown sugar
  5. Smoke for 2-4 hrs. End temp shouls be between 60c and 90c.

Finishing Steps

  1. Apply dry rub - Mustard as binder BBQ rub Dried onion powder 1 teaspoon brown sugar .
  2. Smoke for 2-4 hrs. End temp shouls be between 60c and 90c
  3. Can wait a few minutes, carve and serve