Texas Dry Rub Liquid Smoked Brisket

Texture is almost fall apart, tender and wobbly.

Author

Larry Chu

Prep Time: 01:00

Recipe Time: 36:00

Temperature : 165F / 73.9C

Ingredients

• Texas Dry Rub
• American Mustard

Directions

1. Trim off fats to quarter inch. Rub brisket generously with a layer of American mustard Vacuum sealed and let it marinate in chiller (4deg C) for up to 60 hours Then sous vide for 36 hours at 165F After sous vide, soak packet in tap water for 15mins. Remove and drain liquid for making gravy. Add more rub to brisket and drizzle oil from sous vide gravy onto brisket. Add a few stalks oh thyme. Put brisket immediately into oven at 275 -285F and finish off till internal temperature hits 202F. Remove and rest for one hours before serving.