Sous Vide Smoked Brisket

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#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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Recipe Temp 155 F / 68.3 C
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A super easy way to get all that smoked brisket flavor we know and love, with the ultimate tenderness of a long sous vide cook.

Ingredients for 1

  • 1 whole brisket

  • Salt

  • Pepper

  • 1/4 oz Pink curing salt, Prague Powder #1

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC

  • Step 2

    Rub brisket with a heavy coating of salt and pepper and half of the pink curing salt.

  • Step 3

    Place brisket (cutting up into 2-3 pieces if necessary) into vacuum bags or resealable ziplock style bags.

  • Step 4

    Place in bath and sous vide for 24 hours.

    • Finishing Steps

    • Step 0

      Remove brisket from water bath.

    • Step 1

      Prepare a large bowl of ice water. Submerge the bags containing the brisket into the ice water for 30 min.

    • 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.

    • Step 3

      Heat smoker to 275°F / 135°C. Place brisket on smoker and smoke for 3 hours.

    • Step 4

      Slice, serve, and enjoy!

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155 F / 68.3 C Recipe Temp
Recipe Time
Prep Time