Pulled Brisket

A quick and simple pulled brisket that provides absolutely amazing results.

Experience next-level sous vide cooking.

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Step 1

Season 3lb brisket joint generously with either bbq dry rub or salt & pepper (your choice).
Step 2

Place in a sous vide bag and add 3 Tbsp liquid smoke.
Step 3

Vacuum seal the bag and place into water bath for 24 hours at 175 °F.
Step 4

After time remove from the bag and retain approx half a cup of juices Pat with paper towels until dry Once dry sear to add char and more flavour

Finishing Steps
Step 0

Pull until at desired texture Add some of the retained juices for extra wow. Serve with anything & everything!