Brisket Heaven (Smoked & Sous Vide)

Prime Beef Brisket cooked to perfection

Author

David Ballif

Brisket

Prep Time: 00:30

Recipe Time: 44:00

Temperature : 144F / 62.2C

Ingredients

• Prime Brisket (Costco)
• Salt & Pepper
• Oakridge Black Ops Brisket Rub
• Hardcore Carnivore Black Seasoning

Directions

1. Trim Brisket. Trim to 1/4” thickness on the flat. Cut, trim the excess fat near the point.
2. Equal parts kosher Salt and coarsely ground Pepper applied to the brisket. Optionally add rub of your choice. See above.
3. Place in Smoker (optional) on smoke for 3-4 hours. At the lowest temp smoke around 180
4. Take smoke brisket and seal it. I like to double-bag for safety.
5. Fill your appropriate-sized container with water (put the sealed brisket in first so you don’t overflow.) You want the water level to be at the top. With a lid as over 44 hours there will be some evaporation without a lid. Set your Sous Vide device to the correct temp and time. Cover and walk away for 44 hours. The time is forgiving, if you need to leave it longer or run short of time by a couple of hours either way - no worries.
6. Remove brisket after 44 hrs. Optional- Torch or flame throw (my preferred way). Apply beef tallow or leftover pulled-pork fat drippings. Torch to restore bark.
7. Slice and enjoy. Use a some of your removed juices to reintroduce moisture to the sliced meat. Use just enough to wet not soak. Cover with foil and let rest for a couple of minutes.

Finishing Steps

1. Here a link to the video that changed my brisket life 6 years ago. https://youtu.be/FMyHYDmToUA?si=RYL5sly9SnL08tub