Brisket – Sous Vide (Faux Smoked)

This recipe is for a 15 lb brisket. Multiply accordingly.

INGREDIENTS (pre-cook):

  • 10 Tablespoons Randy’s Beefy Rub
  • 1 Tablespoon Liquid Smoke
  • Optional – 1/8 to 1/4 teaspoons Prague Powder #1 to create a fake smoke ring (a little goes a long way)

INSTRUCTIONS:

  1. Trim all but 1/4″ fat from the brisket.
  2. Combine rub and parague powder and sprinkle on brisket.
  3. Place in a vacuum bag and refrigerate overnight (if you have time).
  4. Sous vide at 155°F for 24 – 36 hours.
  5. If you don’t intend to finish the brisket right away, cool it in an ice bath and refrigerate for up to 4 days or freeze it.

FINISHING IN THE OVEN:

  1. Preheat the oven to 300°F.
  2. Remove the brisket from the bag and dry the surface with paper towels.
  3. Apply additional sea salt and course pepper.
  4. Lay the brisket out on a wire rack on a rimmed baking sheet.
  5. Cook for at least 2 hours until a dark bark forms.

NOTES FOR FINISHING ON THE GRILL OR IN A SMOKER:

Similar to oven but you could have omitted the liquid smoke in the first step.

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