Sous Vide Style Brisket

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Olga Nimeck

Ontario, Canada

I love to cook beef and pork. Especially steaks, Prime rib roasts and ribs. I have been experimenting with my own recipes and incorporating them into the eSous vide Style of cooking. This method of cooking has changed my cooking methods a great deal and I find the out ...

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I purchased a 4 lb /3.95 kg prepackaged brisket marinating in its own brine. I removed the brisket and patted it down discarding the brine. It has already been trimmed with a small layer of fat on the top. Once you put your rub on it you can cook it with the rub or if you have a marinade you wish to try pour it in to the bag before sealing it. This recipe does not use the marinade . Instead the reserved juices will be added to BBQ to enhance the flavors.
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Ingredients for 6

  • Smoked Paprika

  • Sea Salt

  • Cracked Pepper

  • Garlic Powder

  • Onion Powder

  • 1 Tbsp Liquid Smoke

  • 1 Tbsp Worcestershire Sauce

  • Your favoriteBBQ Sauce.

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.

  • Step 2

    Take all the seasonings and sprinkle over entire brisket . This is your rub. If you are using a marinade you can pour it into the bag or cook it with just the spices.

  • Step 3

    Seal the bag using a the zip lock water bath method or a food sealer to get all the air out. Cooke for 48hrs.

    • Step 0

      Remove the brisket from the bag and pat dry. Reserve the juices. Place the brisket on a wire rack on a cookie sheet with raised sides.

    • Step 1

      Add some of the juices to the BBQ sauce and mix well. Pour or baste over the brisket. Both sides.

    • Step 2

      Place under oven Grill 425 F for 4-8 minutes or until you have the right crusty effect you desire. Take out of oven . Baste the opposite Side and repeat the broil process.

    • Step 3

      Take out the brisket . I used an electric carving knife to slice thin for sandwiches . Use your BBQ sauce to top the brisket meat in the sandwich for ultimate flavors. Each bite should be a chalk full of flavors and tender juices meat.

    • Step 4

      Make a sandwich plate with coleslaw and pickles to go compliment the meal.

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131 F / 55 C Recipe Temp
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