Sous Vide Style Brisket

Anova Culinary

I purchased a 4 lb /3.95 kg prepackaged brisket marinating in its own brine. I removed the brisket and patted it down discarding the brine. It has already been trimmed with a small layer of fat on the top. Once you put your rub on it you can cook it with the rub or if you have a marinade you wish to try pour it in to the bag before sealing it. This recipe does not use the marinade . Instead the reserved juices will be added to BBQ to enhance the flavors.

Author

Olga Nimeck

I love to cook beef and pork. Especially steaks, Prime rib roasts and ribs. I have been experimenting with my own recipes and incorporating them into the eSous vide Style of cooking. This method of cooking has changed my cooking methods a great deal and I find the outcomes a step up for home cooking.

Prep Time: 00:20

Recipe Time: 48:15

Temperature : 131F / 55C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.
  2. Take all the seasonings and sprinkle over entire brisket . This is your rub. If you are using a marinade you can pour it into the bag or cook it with just the spices.
  3. Seal the bag using a the zip lock water bath method or a food sealer to get all the air out. Cooke for 48hrs.

  1. Remove the brisket from the bag and pat dry. Reserve the juices. Place the brisket on a wire rack on a cookie sheet with raised sides.
  2. Add some of the juices to the BBQ sauce and mix well. Pour or baste over the brisket. Both sides.
  3. Place under oven Grill 425 F for 4-8 minutes or until you have the right crusty effect you desire. Take out of oven . Baste the opposite Side and repeat the broil process.
  4. Take out the brisket . I used an electric carving knife to slice thin for sandwiches . Use your BBQ sauce to top the brisket meat in the sandwich for ultimate flavors. Each bite should be a chalk full of flavors and tender juices meat.
  5. Make a sandwich plate with coleslaw and pickles to go compliment the meal.