Sous Vide Smoked Brisket

A super easy way to get all that smoked brisket flavor we know and love, with the ultimate tenderness of a long sous vide cook.

Author

Joe Thomas

#anovafoodnerd and NFL legend, Joe Thomas holds the NFL record for most consecutive snaps (10,363) played over his 10 year hall of fame career.

Prep Time: 00:00

Recipe Time: 24:00

Temperature : 155F / 68.3C

Ingredients

• 1 whole brisket
• Salt
• Pepper
• 1/4 oz Pink curing salt, Prague Powder #1

Directions

1. Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
2. Rub brisket with a heavy coating of salt and pepper and half of the pink curing salt.
3. Place brisket (cutting up into 2-3 pieces if necessary) into vacuum bags or resealable ziplock style bags.
4. Place in bath and sous vide for 24 hours.

Finishing Steps

1. Remove brisket from water bath.
2. Prepare a large bowl of ice water. Submerge the bags containing the brisket into the ice water for 30 min.
3. Remove from water, remove brisket from bags, and pat surface of meat dry. Add remaining pink curing salt, and salt and pepper as needed.
4. Heat smoker to 275°F / 135°C. Place brisket on smoker and smoke for 3 hours.
5. Slice, serve, and enjoy!