Sous Vide Brisket

I’ve decided to finally put my sous vide to use and make brisket at home this weekend! While I thought that the brisket tasted too salty and the texture was a bit dry, my family claimed that it was perfect and demolished the entire brisket within a day. Based on the reception and the fact that I still have half a container of rub left, I’ll probably be making this many more times in the future. Next time, I’ll reduce the rub and sous vide for 24 hours instead of 36.

Ingredients

• Brisket rub (around 3 tbs)
• 2.5 pounds brisket
• 1/4 tbs liquid smoke

Procedure

Pat the brisket dry and rub it with a layer of your brisket rub of choice. Place in a gallon zip lock bag and add the liquid smoke. Place in the sous vide set at 155 F for 24 hours.

Once 24 hours is up, place the bag into the fridge and chill at least 4 hours or until the liquid in the bag gels up (that would make it easier to pat dry and form a crust in the oven.) Pat the brisket dry and cover with another layer of rub. Place in an oven set at 300 F for 2 hours or until the brisket’s exterior becomes a deeply burnished color.

Let cool for 30 mins and enjoy!