Succulent Sous Vide Brisket with Optional Smoky Finish

1. Prepare the Rub

Mix together the coarsely ground black peppercorns, kosher salt, and pink salt (if using) in a small bowl.

2. Rub the Brisket

Rub two-thirds of the mixture all over the brisket. Cut the brisket in half so it fits into vacuum bags, then place the pieces into the bags. Add a few drops of liquid smoke to each bag if desired. Seal the bags and refrigerate for 2-3 hours.

3. Sous Vide Cooking

Set your precision cooker to 155°F (68°C) for 24-36 hours, or 135°F (57°C) for 36-72 hours. Submerge the sealed bags in the water bath and cover to minimize evaporation.

4. Dry and Season the Brisket

Remove the brisket from the bags and pat dry with paper towels. Rub the remaining one-third of the seasoning mixture over the brisket.

5. Optional Grill Finish

Preheat the grill and clean/oil the grates. Place the brisket on the grill, add wood chunks to create smoke, cover, and adjust vents to maintain 275-300°F (135-149°C). Smoke for about 3 hours until a deep bark forms.

6. Optional Oven Finish

Preheat the oven to 300°F (150°C) or 275°F (135°C) if using convection. Place the brisket on a wire rack over a rimmed baking sheet and roast for about 2 hours.

7. Rest the Brisket

Tent the brisket loosely with aluminum foil and let it rest for about 30 minutes to allow the juices to redistribute.

8. Serve

Slice the brisket against the grain into thin slices. Serve with white bread, dill pickles, and sliced yellow onion.