Ultimate Sous Vide Smoked Brisket: Tender, Juicy Perfection

Unlock the secrets to mouthwatering, restaurant-quality smoked brisket right in your own kitchen with this foolproof sous vide method. Say goodbye to dry, disappointing brisket and hello to consistently tender, juicy perfection every single time.

Why Sous Vide is the Game-Changer for Brisket

Brisket has long been considered the holy grail of barbecue, but achieving that perfect balance of tenderness and moisture can be a challenge. Enter sous vide cooking – the revolutionary technique that’s about to change your brisket game forever.

With sous vide, even novice cooks can create brisket that rivals the best BBQ joints in Texas. Here’s why it works so well:

• Precise temperature control ensures optimal tenderness
• Long, gentle cooking breaks down tough fibers without drying out the meat
• Vacuum-sealed environment locks in moisture and flavor
• Hands-off method eliminates the need for constant monitoring

Choosing Your Brisket Cut

For the best results, opt for a brisket with the fat cap intact and plenty of intramuscular marbling. While the point cut is more forgiving due to its higher fat content, the more commonly available flat cut can still yield excellent results when cooked sous vide.

The Perfect Rub: Keeping it Simple

Embrace the classic Texas-style approach with a simple yet effective rub of coarsely ground black pepper and kosher salt. For the best texture, invest in a burr grinder to achieve that ideal coarse grind.

To Smoke or Not to Smoke?

While sous vide brisket isn’t technically “barbecue,” you can still infuse that coveted smoky flavor. Choose from two methods:

1. Liquid Smoke Magic

A touch of liquid smoke added to the sous vide bag imparts a delicious smoky essence without any actual smoking required. It’s perfect for those finishing their brisket in the oven.

2. The Real Deal: Live Smoke Finish

For purists, finishing your sous vide brisket on a smoker or grill with wood chunks delivers an authentic smoky flavor and that prized dark bark.

The Sous Vide Brisket Method

Step 1: Season Like a Pro

Combine your pepper and salt rub, massaging it evenly over every inch of the brisket. For that classic “smoke ring” appearance, consider adding pink curing salt to your rub.

Step 2: Bag It Up

Seal your seasoned brisket in vacuum bags, adding a few drops of liquid smoke if desired. Let it rest in the refrigerator for 2-3 hours to allow the flavors to penetrate.

Step 3: Sous Vide Magic

Choose your desired texture and cook accordingly:

Step 4: The Finishing Touch

After sous vide cooking, you have two delicious options to complete your brisket:

Grill Finish:

1. Prepare your grill for indirect heat cooking
2. Pat the brisket dry and apply remaining rub
3. Smoke over indirect heat for about 3 hours, adding wood chunks for flavor

Oven Finish:

1. Preheat oven to 300°F (275°F if using convection)
2. Pat brisket dry and apply remaining rub
3. Roast on a wire rack for about 2 hours until a dark bark forms

Step 5: Rest and Serve

Let your brisket rest for 30 minutes before slicing against the grain. Serve with classic sides like white bread, dill pickles, and sliced onion for the ultimate Texas BBQ experience.

Ingredients

• 2 ounces coarsely ground black peppercorns (about 1/3 cup; 55g)
• 2 1/4 ounces kosher salt (about 1/4 cup; 65g)
• 1/4 ounce (10g) pink salt, such as Prague Powder Curing Salt (optional)
• 1 flat-cut or point-cut brisket, about 5 pounds (2.25kg)
• 1/4 teaspoon liquid smoke, such as Wright’s Liquid Smoke (optional)
• Dill pickles, sliced yellow onion, and white bread, for serving

Nutrition Facts (per serving)