Sous Vide Smoked Brisket
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...
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Edge-to-edge perfection. No skill required.
Ingredients for 8
1 brisket, 6-8 pounds.
Salt
Pepper
1/2 cup gochujang (optional)
1/2 cup white miso paste (optional)
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
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Step 2
Heat smoker to 200°F / 93°C. Smoke brisket for 5-6 hours, until internal temperature reaches 145°F / 62.7°C.
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Step 3
While the brisket is hanging in the smoker, heat your Anova Sous Vide Precision Cooker to 155°F / 68.3°C.
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Step 4
Remove brisket from smoker, and place in vacuum bag or resealable ziplock bags. Cut brisket into large pieces to fit if necessary.
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Step 5
Sous Vide for 36 hours.
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Finishing Steps
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Step 0
Heat smoker or oven to 350°F / 176°C.
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Step 1
Remove brisket from water bath, and place in a bowl of ice water for 30 minutes to chill the core a bit.
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Step 2
Remove from bag, and place on smoker (or in oven) and smoke for 1-2 hours until nice bark has formed, and internal temperature reaches 155°F / 68.3°C.
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Step 3
Slice against the grain and serve!