Smoked Beef Brisket in the Oven

You won’t be disappointed. Best brisket ever. Sous vide for 50 hours and then another 3 hours in the oven. Enjoy.

Author

Lisa Fazari

Prep Time: 00:15

Recipe Time: 50:00

Temperature : 135F / 57.2C

Ingredients

• 12 Pound beef brisket
• Salt
• Pepper
• Beef BBQ seasoning or any other of your choice
• 7 dashes of liquid smoke (I used hickory)
• 5 pinches of curing salt
• Good BBQ sauce for a final basting
• Season/rub the entire brisket

Directions

1. Step 1: heavily season with beef bbq seasoning salt, and pepper and a few dashes of liquid smoke and a few pinches of curing salt for a nice smoke ring. Vacuum sealed.
2. Step 2: into a water bath at 135 degrees for 50 hours...it’s worth the wait.
3. Step 3: removed and placed into ice bath for 30 minutes. This can then be placed in the fridge till you’re ready for the final step if necessary.
4. Step 4: Patted dry and added additional seasoning- salt and pepper. Ready for the oven.
5. Step 5: into a oven at 225 degrees for 3 more hours. The last 45 minutes I basted the brisket with a good bbq sauce.
6. Final Product:
7. Too bad I couldn’t add a video but hopefully you can see the juices flowing. Thinly carved after it rested for about 45 minutes.