This is by far the easiest way to sous vide a whole brisket, right in the BPA free package that the brisket came in. Super tender beef! Sous Vide Whole Brisket 1 whole vacuum packed brisket 2TBSP worcestershire sauce Brisket Rub 1 TBSP onion powder 1 TBSP garlic powder 2 tsp. mustard powder 2 TBSP fresh ground pepper Mix rub ingredients well in a bowl Directions: Carefully pick the labels off the vacuum sealed brisket bag. Place the brisket in a large enough pot or converted/modified cooler. Fill with water. Attach sous vide stick and plug it in. Sous vide the brisket at 155 degrees for 24 hours. Remove brisket, cut the bag open and reserve the brisket sous vide juice for gravy. Preheat the oven or grill to 325 degrees. Lay the brisket on a large tray and pat dry with a paper towel. Paint Worcestershire sauce on the brisket with a silicone brush covering totally. Sprinkle brisket rub on both sides of the brisket getting it into all the nooks and crannies. Flip brisket fat side up on the tray. Place the brisket and tray in the oven or grill for about 2-3 hours until the fat cap has firmed up. Remove the brisket, cover with tin foil and rest for 30 minutes. Slice across the grain. Serve with caulimash: https://youtu.be/8P1DcJgGF8w Beef gravy Horseradish.
Steve Adams
BBQ Pitmaster