Pulled Brisket

A quick and simple pulled brisket that provides absolutely amazing results.

Author

Craig Hunt

Prep Time: 00:10

Recipe Time: 24:00

Temperature : 175F / 79.4C

Ingredients

• 3lb brisket joint
• BBQ dry rub or salt & pepper
• Liquid smoke

Directions

1. Season 3lb brisket joint generously with either bbq dry rub or salt & pepper (your choice).
2. Place in a sous vide bag and add 3 Tbsp liquid smoke.
3. Vacuum seal the bag and place into water bath for 24 hours at 175 °F.
4. After time remove from the bag and retain approx half a cup of juices Pat with paper towels until dry Once dry sear to add char and more flavour

Finishing Steps

1. Pull until at desired texture Add some of the retained juices for extra wow. Serve with anything & everything!