Serves 10
3360 min
Sous Vide Smoked Brisket
Recipe GLPR95b75b5d039284
A tender, perfectly cooked brisket prepared using precision sous vide cooking and finished with a bold pepper crust. This beef brisket is cured with kosher salt and cracked black peppercorns, then vacuum-sealed and cooked low and slow in a water bath for ultimate tenderness. Served with pickles, onions, and bread for a classic smoked meat experience without traditional smoking equipment.
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Ingredients
2 ounces Coarsely ground black peppercorns
2¼ ounces Kosher salt
¼ ounce Pink salt (optional)
5 pounds Beef brisket, flat-cut or point-cut
¼ teaspoon Liquid smoke (optional)
Dill pickle slices, for serving
Sliced yellow onion, for serving
White bread, for serving
Directions
In a small bowl, combine the coarsely ground black peppercorns and kosher salt. If using pink salt, add it to the mixture and stir until evenly distributed. This creates your curing rub.
Pat the brisket dry with paper towels. Generously coat all sides of the brisket with the pepper-salt rub, pressing gently to ensure the seasoning adheres well to the meat.
If using liquid smoke, rub it lightly over all sides of the seasoned brisket to enhance the smoked flavor profile.
Place the seasoned brisket in a vacuum-seal bag, seal using a vacuum sealer, or use the water displacement method to remove as much air as possible before sealing.
Set a precision cooker or immersion circulator to 165°F (74°C). Fill a large water bath container with water and allow it to reach the target temperature.
Submerge the sealed brisket bag completely in the 165°F water bath. Cook for 54 hours for maximum tenderness and flavor development.
Carefully remove the brisket bag from the water bath. Open the bag and remove the brisket, reserving any accumulated juices for serving if desired.
Pat the brisket dry with paper towels to remove excess surface moisture before serving or finishing.
Slice the brisket against the grain into your preferred thickness. Arrange on a serving platter and serve warm alongside dill pickle slices, sliced yellow onion, and white bread.
