Smoked Flat Brisket (3lb)

Easy way to smoke some very juicy brisket.

Author

Bill Stahlman

Prep Time: 00:10

Recipe Time: 50:00

Temperature : 135F / 57.2C

Ingredients

• 3-4lb trimmed flat beef brisket
• Salt
• Pepper
• Optional: Favorite flavored rub
• Optional: Pink curing salt
• Optional: Liquid smoke

Directions

1. Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
2. Mix ingredients for rub and coat entire brisket
3. Fold edges of bag over and place brisket into bag. Add liquid smoke if you desire a smoky flavor to your brisket. Seal bag. (If you add liquid smoke, it is recommended you double bag to ensure proper seal)
4. Place sealed brisket into cooker and start the cooking process. (Add extra water over time should water level lower during extended cook time; keep meat submerged entire time.)

Finishing Steps

1. When done cooking, place in ice bath and refrigerator for 30min.
2. Set oven to 225°F
3. Unpackaged brisket and carefully blot dry with paper towel. (Optional: save juice to add later)
4. Place brisket on cooking rack and sheet, place into oven on lower middle rack.
5. Cook for additional 3hr or until a nice brown bark forms.
6. Optional: baste brisket with mixture of favorite BBQ sauce and the saved cooking juice from the bags.