Sous Vide Brisket
Whipping up delicious food in a small apartment in the city is no easy task. Zach takes the low and slow of Anova, and turns cheap cuts that are usually cooked on a grill or smoker into something wonderful. Chow down on Zach's take on beef brisket which he uses a small handheld smoker to infuse some smoke into the meat. Don't have access to a smoker? No worries at all! Drop a teaspoon of liquid smoke into the bag prior to cooking and you'll notice a nice smoky flavor throughout the perfectly cooked meat!
A self-described traveler, drinker, eater, writer, photographer, and adventurer, Zach knows when good food is on the horizon he'll turn to his Anova Sous Vide Precision Cooker to ensure it's perfectly done time after time.
Prep Time: 01:00
Recipe Time: 24:00
155F / 68.3C
- 2-3 pound beef brisket
- 2 teaspoon black peppercorns, ground
- 2 teaspoons coarse sea or kosher salt
- 2 teaspoons saltpeter or prague powder
- 1 teaspoon liquid smoke (optional)
- Set Anova Sous Vide Precision Cooker to 155°F / 68.3°C
- Rub brisket with salt, pepper, and prague powder/saltpeter.
- If using handheld smoker, place brisket in large resealable ziplock bag and fill the bag with smoke. Quickly seal the bag and let rest 45 minutes to an hour to let smoke infuse. If not smoking, add liquid smoke to bag, seal, and proceed to next step.
- Place brisket in water bath and cook for 24 hours.
- Preheat oven to 450°F / 232°C.
- Place brisket in oven, fat side up and roast for 30 minutes to caramelize the exterior and get it nice and crispy.
- Remove brisket from oven and wrap in foil. Rest for 30 minutes.
- Slice the brisket across the grain, and enjoy smoky, impeccably cooked brisket!