Yields: 0


5-15-16 very good, tender and moist, i got a late start so only cooked for 24 hours
Mark Hinds
Getting the brisket ready
Try and pick a piece of brisket that has a good balance between fat and lean
Sous Vide is a great way to cook beef brisket because it creates a tender medium-rare brisket full of rich interesting flavors that fall apart in your mouth.
What makes this sous vide brisket recipe so delicious is how the long cooking time makes everything incredibly tender while the low temperature keeps everything medium rare. This is the type of recipe where sous vide really stands out and gives you a dish you couldn't get with other cooking methods.
A big advantage to cooking brisket sous vide is how it locks in the brisket's juices and flavors. The liquid smoke, Worcestershire sauce, and smoked paprika team up in this recipe to give the brisket a deep smokey flavor, while the sous vide creates a supple texture without having the brisket fall apart.
This Sous Vide Brisket recipe is a great way to feed big groups of people something interesting and unique. If you need more information about how to cook sous vide read our article on Getting Started with Sous Vide.
4 lbs beef brisket
1 tbsp liquid smoke
1 tbsp Worcestershire sauce
3 tsp smoked paprika
1-1/2 tsp garlic powder
1 tsp onion powder
2 tsp salt
1 tsp pepper
Prep Time: 15 minutes
Cooking Time: 48 hours
Servings: 6 to 10 servings
Start by rubbing the brisket down with a mixture of liquid smoke and Worcestershire sauce.
In a small dish mix the smoked paprika, garlic powder, onion powder, mustard, salt, and pepper together. Rub the spice mixture all over the brisket.
Seal everything up in a bag and drop the brisket into a 133? bath for 48 hours.
Finish the brisket on a medium-high grill for 8 to 10 minutes, turning the brisket regularly. The goal is to get a nice char on the brisket without overcooking the meat and not letting the drippings light up like a roman candle.
To serve thinly slice the brisket. This sous vide brisket is particularly excellent with a nice BBQ sauce.
On the rare occasion when there are leftovers, we like to make Big Bad Brisket Sandwiches.
The brisket can be finished on the grill or in the oven, our preference is to finish it on the grill because it crisps up the outside and it's fun to play with fire. If you finish it in the oven use a 400? oven for 8 to 10 minutes, flipping it once in the middle.
We recommend looking for a brisket with a nice mix of lean meat and fat. If you're breaking down a whole brisket, say from the type popular at Costco, you can mix and match the leaner parts of the brisket with those that have lots of fat. If needed, any extra fat can be trimmed after cooking.
In our testing the 133? and 48 hours was the right combination of time and temperature. We cooked several briskets, at 131? the brisket was too rare for a number of testers, any more than 135? and it lost some of what makes using sous vide special.
We also tried a number of different times, at 24 hours the brisket was good, but wasn't as soft and supple as it gets at 48 hours and there wasn't enough difference between the 72 hour and 48 hour brisket to make it worth cooking it that long.

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