Sous Vide Smoked Brisket
#anovafoodnerd and NFL legend, Joe Thomas holds the NFL record for most consecutive snaps (10,363) played over his 10 year hall of fame career.
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Perfect results in a few simple steps.
Ingredients for 1
1 whole brisket
Salt
Pepper
1/4 oz Pink curing salt, Prague Powder #1
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
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Step 2
Rub brisket with a heavy coating of salt and pepper and half of the pink curing salt.
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Step 3
Place brisket (cutting up into 2-3 pieces if necessary) into vacuum bags or resealable ziplock style bags.
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Step 4
Place in bath and sous vide for 24 hours.
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Finishing Steps
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Step 0
Remove brisket from water bath.
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Step 1
Prepare a large bowl of ice water. Submerge the bags containing the brisket into the ice water for 30 min.
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Step 2
Remove from water, remove brisket from bags, and pat surface of meat dry. Add remaining pink curing salt, and salt and pepper as needed.
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Step 3
Heat smoker to 275°F / 135°C. Place brisket on smoker and smoke for 3 hours.
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Step 4
Slice, serve, and enjoy!