Sous Vide "Smoked" Brisket

This recipe was created by Max Spight age 6; he has always had a love for cooking and baking, watching his parents cook at home. He has attended Hicce Junior chefs in London 3 time, where he started to become more hands one with his cooking.

Author

5e8cdf45-7364-4283-8bd2-5a9bac1f216f

Meet Max, a Junior #anovafoodnerd from the UK who along with his family loves to use the Anova Precision Cooker to serve up the tastiest meals around!

Prep Time: 00:00

Recipe Time: 24:00

Temperature : 155F / 68.3C

Ingredients

• One piece of trimmed brisket
• Liquid Smoke
• 1tbsp Garlic Powder
• 1tbsp Onion Powder
• 1tbsp Paprika (hot or mild
• 1tbsp Kosher Salt
• 1tsp Black Peppe
• Two springs of fresh thyme
• Four cloves of garlic
• Large Knob of butter

Directions

1. Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
2. Make your spice rub, combine the salt, pepper, paprika, garlic and onion powder.
3. Dry your brisket with a paper kitchen towel, then brush it with liquid smoke, making sure to cover it all so the spice rub sticks
4. Place your coated brisket in a vacuum bag, with two cloves of garlic and one spring of thyme then seal
5. Place in the water bath for 24 hrs. You can go to 36 hrs if you want

Finishing Steps

1. Once done, remove from the bag and pat dry with a paper towel. Cover with more salt and pepper
2. Heat a heavy-based frying pan and add the butter remaining garlic cloves and thyme to flavour the butter. Sear your brisket on each side for one minute, not forgetting the end
3. Slice and enjoy.