Sous Vide and Smoked Brisket

Bring perfect brisket to the table by combining the best of both worlds, sous vide and smoke.

Author

Michael Audo

#anovafoodnerd to the core

Prep Time: 00:15

Recipe Time: 50:00

Temperature : 132F / 55.6C

Ingredients

• 1 packer brisket, trimmed
• Oklahoma Joe's Brisket Rub (or your favorite beef rub!)

Directions

1. Set your Anova Sous Vide Precision Cooker to 132ºF / 55.6ºC
2. Rub brisket liberally with seasoning. Place in vacuum bag (we recommend 11" wide rolls cut to length)
3. Place in water bath and sous vide for 50 hours.

Finishing Steps

1. Place brisket in ice bath for 30 minutes, still in bag. From here, refrigerate until 2 hours before service, or proceed to smoking step
2. Remove brisket from bag, and add more seasoning rub as necessary.
3. Heat smoker to 225°F / 107°C. Place chilled brisket on smoker and smoke for 4 hours, or until internal temperature reaches 132°F / 55.5°C