Sous Vide Smoked Brisket

Bring smoke and sous vide together with the king of 'cue, the brisket. The smoky start imparts that unmistakable aroma while the long cook with the Anova Sous Vide Precision Cooker turns that tough cut totally tender!

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: 00:30

Recipe Time: 36:00

Temperature : 155F / 68.3C

Ingredients

• 1 brisket, 6-8 pounds.
• Salt
• Pepper
• 1/2 cup gochujang (optional)
• 1/2 cup white miso paste (optional)

Directions

1. Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
2. Heat smoker to 200°F / 93°C. Smoke brisket for 5-6 hours, until internal temperature reaches 145°F / 62.7°C.
3. While the brisket is hanging in the smoker, heat your Anova Sous Vide Precision Cooker to 155°F / 68.3°C.
4. Remove brisket from smoker, and place in vacuum bag or resealable ziplock bags. Cut brisket into large pieces to fit if necessary.
5. Sous Vide for 36 hours.

Finishing Steps

1. Heat smoker or oven to 350°F / 176°C.
2. Remove brisket from water bath, and place in a bowl of ice water for 30 minutes to chill the core a bit.
3. Remove from bag, and place on smoker (or in oven) and smoke for 1-2 hours until nice bark has formed, and internal temperature reaches 155°F / 68.3°C.
4. Slice against the grain and serve!