Sous Vide and Smoked Brisket

Smoked brisket is one of the finest foods known to mankind! The trouble? It’s easy to dry out, and nobody has the patience to hover over the smoker all day. With your Anova Sous Vide Precision Cooker, you’ll cook that brisket more tender and juicy than it could ever be!

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 04:00

Recipe Time: 36:00

Temperature : 155F / 68.3C

Ingredients

• 1 whole packer brisket. Smaller works too! No changes.
• Meat Church Holy Cow seasoning (or your favorite beef rub)

Directions

1. Trim brisket of unwanted fat. Rub brisket heavily with seasoning.
2. Heat smoker to 200°F / 93°C. Place brisket on smoker and smoke 4 hours.
3. Set your Anova Sous Vide Precision Cooker to 155°F / 68.3°C.
4. Place brisket in bag (split into multiple pieces if necessary) and Sous Vide for 36 hours.

Finishing Steps

1. Heat broiler or grill to high.
2. Remove brisket from bag. Pat dry. Place under broiler or grill for 10 minutes until a nice bark has formed.
3. Slice, and enjoy!