Smoked Brisket

Smoked brisket sous vide.

Author

John Boulanger

Prep Time: 03:30

Recipe Time: 54:00

Temperature : 127.8F / 53.2C

Ingredients

• 12-16 lb beef brisket
• 1 cup kosher salt
• 1/2 cupBlack pepper
• 2 Tbs Cayenne pepper
• 2 Tbs cummin
• 1 cup sugar
• 1/2 cup spicy paprika
• 1/3 cup smoked paprika

Directions

1. Set your Anova Sous Vide Precision Cooker to 53.2ºC / 127.8ºF
2. Trim half the fat from the brisket.
3. Mix all dry spices together and generously coat the brisket until fully coated.
4. Place brisket in a smoker @240 degrees Fahrenheit for 2-3 hrs.
5. Remove brisket and allow it to rest to room temperature.
6. Seal the brisket as a whole in airtight bag.
7. Place in the water bath and cook for 52-56 hrs.

Grill

1. Finish on a chargrill, torch or oven until bark is formed.