Sous Vide Smoked Brisket Recipe

Name: Sous Vide Smoked Brisket Recipe
Prep time: 15 min
Total time: 1785 min
Yield: 8
Ingredients: 2 ounces of coarsely ground black peppercorns (approximately 1/3 cup or 55g); 2 1/4 ounces of kosher salt (approximately 1/4 cup or 65g); 1/4 ounce of pink salt (like Prague Powder Curing Salt (optional)); 1 flat-cut or point-cut brisket (about 5 pounds (2.25kg)); 1/4 teaspoon of liquid smoke (like Wright's Liquid Smoke (optional)); Dill pickles; Sliced yellow onion; White bread

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Sous Vide Smoked Brisket: A Mouthwatering Delight

Are you ready to take your BBQ game to the next level? Look no further than sous vide smoked brisket. This tantalizing dish combines the precision of sous vide cooking with the irresistible flavors of smoked meat. Get ready to sink your teeth into a tender, juicy, and smoky slice of brisket that will leave you craving for more.

The Magic of Sous Vide Cooking

Imagine cooking your brisket to perfection, every single time. With sous vide, you can achieve just that. Sous vide is a cooking technique that involves sealing the meat in an airtight bag and immersing it in a water bath at a precisely controlled temperature. This gentle cooking method ensures that the meat cooks evenly, resulting in a tender and juicy texture.

But sous vide is just the beginning. To truly elevate the flavor of your brisket, it’s time to bring in the smoke.

Infusing Smoky Goodness

Smoking adds a depth of flavor that is simply irresistible. The combination of the smoky aroma and the succulent meat creates a symphony of taste that will leave your taste buds dancing with delight.

By smoking your sous vide cooked brisket, you get the best of both worlds. The sous vide process ensures that the meat is perfectly cooked and tender, while the smoke imparts that unmistakable smoky flavor that we all love.

Choosing the Right Wood

When it comes to smoking your brisket, the choice of wood is crucial. Different types of wood impart different flavors, so it’s important to choose the right one for your taste preferences. Hickory, mesquite, and oak are popular choices that lend a rich and robust smoky flavor to the meat.

Getting the Perfect Smoke Ring

One of the hallmarks of a well-smoked brisket is the beautiful smoke ring that forms on the surface of the meat. This pinkish-red ring is a sign of a well-executed smoke, and it adds visual appeal to your dish. To achieve a stunning smoke ring, make sure to smoke your brisket at a low temperature for a longer period of time.

Finishing Touches

Once your sous vide smoked brisket is ready, it’s time to add the finishing touches. A simple sprinkle of salt and pepper is often all you need to enhance the natural flavors of the meat. However, feel free to get creative with your seasonings. From homemade rubs to marinades, the possibilities are endless.

To serve, slice the brisket against the grain for maximum tenderness. Pair it with your favorite BBQ sauce or enjoy it as it is. Either way, you’re in for a treat.

So, what are you waiting for? Fire up your smoker, set up your sous vide machine, and get ready to embark on a culinary adventure that will leave your taste buds begging for more. Sous vide smoked brisket is the perfect dish to impress your friends and family at your next BBQ gathering. Trust us, they won’t be able to resist the mouthwatering flavors of this irresistible delicacy.

Frequently Asked Questions

Q: Can I smoke the brisket without sous vide cooking?

A: While it’s possible to smoke a brisket without sous vide cooking, the combination of both techniques ensures a perfectly cooked and tender result.

Q: Can I use any type of wood for smoking?

A: Different types of wood impart different flavors. Hickory, mesquite, and oak are popular choices for smoking brisket.

Q: How long should I smoke the brisket?

A: The smoking time depends on various factors such as the size of the brisket and the temperature of your smoker. As a general guideline, plan for around 1 hour of smoking per pound of brisket.

Q: Can I season the brisket before sous vide cooking?

A: Yes, you can season the brisket before sealing it in the bag for sous vide cooking. This allows the flavors to penetrate the meat during the cooking process.

Q: What temperature should I set my sous vide machine to?

A: For brisket, a temperature of 135째F to 155째F (57째C to 68째C) is recommended. This range ensures a perfectly tender result.

Q: How do I achieve a smoky flavor when using sous vide?

A: Sous vide cooking alone does not impart a smoky flavor. To achieve smokiness, you need to smoke the brisket after the sous vide cooking process.

Q: Can I sous vide smoke other meats as well?

A: Absolutely! Sous vide smoking works well with various cuts of meat, such as pork shoulder, ribs, and even chicken. The possibilities are endless.

Q: Can I sous vide smoke a brisket without a smoker?

A: If you don’t have a smoker, you can still achieve a smoky flavor by using liquid smoke or a smoking gun. These alternatives can be used in conjunction with sous vide cooking to infuse the meat with smoky goodness.

In Conclusion

Sous vide smoked brisket is a culinary masterpiece that combines the precision of sous vide cooking with the irresistible flavors of smoky goodness. By following the sous vide cooking method and infusing the meat with the magic of smoke, you can create a tender, juicy, and flavor-packed brisket that will have everyone coming back for seconds. So, fire up the smoker, set the sous vide machine, and get ready to indulge in a mouthwatering delight that will elevate your BBQ game to new heights.

Sous Vide Smoked Brisket Recipe

Prep15 min

Total29 hr 45 min

Servings8

2 ounces of coarsely ground black peppercorns (approximately 1/3 cup or 55g)
2 1/4 ounces of kosher salt (approximately 1/4 cup or 65g)
1/4 ounce of pink salt (, like Prague Powder Curing Salt (optional))
1 flat-cut or point-cut brisket (, about 5 pounds (2.25kg))
1/4 teaspoon of liquid smoke (, like Wright’s Liquid Smoke (optional))
Dill pickles
Sliced yellow onion
White bread

In a small bowl, combine pepper, salt, and pink salt (if using).
Evenly rub two-thirds of the mixture over the surface of the brisket.
Slice the brisket in half crosswise to fit into large vacuum bags.
Place each half of the brisket in a vacuum bag, folding over the top to prevent rub or juices from getting on the edges of the bags.
Add 4 drops (about 1/8 teaspoon) of liquid smoke to each bag, if desired.
Seal the bags using a vacuum sealer and refrigerate for 2 to 3 hours.
Set your precision cooker to 135°F (57°C) for a tender, steak-like texture or 155°F (68°C) for a more traditionally textured brisket.
Add the brisket to a water bath and cover it with a lid, aluminum foil, or another covering.
Cook the brisket for 24 to 36 hours at 155°F or 36 to 72 hours at 135°F.
Allow the cooked brisket to cool to room temperature or use an ice bath to speed up the process.
Store the brisket in the refrigerator for up to 1 week before finishing.
When ready to finish, preheat a charcoal or gas grill.
Remove the brisket from the bags and blot dry with paper towels.
Rub the reserved salt and