1785 minutes
A tender and flavorful brisket prepared using sous vide cooking method with an optional smoky finish.
Coarsely Ground Black Peppercorns, ground
0 oz
0 oz
Brisket (Flat-Cut Or Point-Cut)
0 lb
Liquid Smoke (Wright's)
teaspoons
Dill Pickles, sliced
to taste
Yellow Onion, sliced
to taste
to taste
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.
Choose a high-quality brisket with good marbling to ensure a tender and flavorful result after the long sous vide process.
Cut the brisket against the grain for tenderness.
Cook at 135°F (57°C) for 48 to 72 hours for a tender, sliceable brisket.
Generously salt your brisket at least 24 hours before cooking, and add a spice rub for deeper flavors.
Allow the brisket to rest for at least 15 minutes before slicing to redistribute the juices.
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