Sous Vide "Smoked" Brisket

(1)

Max

UK

Meet Max, a Junior #anovafoodnerd from the UK who along with his family loves to use the Anova Precision Cooker to serve up the tastiest meals around!

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This recipe was created by Max Spight age 6; he has always had a love for cooking and baking, watching his parents cook at home. He has attended Hicce Junior chefs in London 3 time, where he started to become more hands one with his cooking.
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Ingredients for 6

  • One piece of trimmed brisket

  • Liquid Smoke

  • 1tbsp Garlic Powder

  • 1tbsp Onion Powder

  • 1tbsp Paprika (hot or mild

  • 1tbsp Kosher Salt

  • 1tsp Black Peppe

  • Two springs of fresh thyme

  • Four cloves of garlic

  • Large Knob of butter

Directions

  • Step 1

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

  • Step 2

    Make your spice rub, combine the salt, pepper, paprika, garlic and onion powder.

  • Step 3

    Dry your brisket with a paper kitchen towel, then brush it with liquid smoke, making sure to cover it all so the spice rub sticks

  • Step 4

    Place your coated brisket in a vacuum bag, with two cloves of garlic and one spring of thyme then seal

  • Step 5

    Place in the water bath for 24 hrs. You can go to 36 hrs if you want

    • Finishing Steps

    • Step 0

      Once done, remove from the bag and pat dry with a paper towel. Cover with more salt and pepper

    • Step 1

      Heat a heavy-based frying pan and add the butter remaining garlic cloves and thyme to flavour the butter. Sear your brisket on each side for one minute, not forgetting the end

    • Step 2

      Slice and enjoy.

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155 F / 68.3 C Recipe Temp
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