Cooking a perfectly smoked and braised sous vide brisket can be intimidating. After all, this classic dish’s ideal texture and flavor take hours of careful preparation. But with the proper techniques and ingredients, you can create deliciously smoked and braised brisket in just about any kitchen. With the help of sous vide machine, you’ll be able to precisely control the temperature for even cooking throughout your entire brisket.
This recipe will take you through each step, from seasoning to finishing touches, so your finished product is juicy, tender, smoky, and full of flavor. So get ready to fire up your smoker or oven – it’s time to make some fantastic smoked and braised sous vide brisket!
Benefits of sous vide brisket
- Perfectly cooked and evenly distributed results.
- Easy to customize with seasonings and spices.
- Saves time compared to traditional smoking methods.
- Retains moisture and flavor, resulting in tender meat.
How to choose the excellent brisket:
- Look for brisket that is well-marbled with fat.
- Choose leaner cuts with minimal fat if you prefer a more healthful recipe.
- Opt for organic, grass-fed beef if possible.
- Select the right size of brisket based on how many people you plan to serve.
- One whole brisket.
- Your favorite BBQ rub or seasoning of choice.
- ¼ cup olive oil.
- Two tablespoons of paprika.
- One tablespoon of garlic powder.
- ½ teaspoon cayenne pepper (optional).
- Salt and pepper to taste.
- Sous vide machine
- Smoker or oven
- Large pot for the braising liquid
- Long-handled tongs.
How to trim the fat
- You can trim some fat before seasoning for a leaner, more healthful brisket.
- Using a sharp knife, cut away any large pieces of fat from the beef.
- If desired, you can also scrape away smaller pieces with a spoon or butter knife.
- Feel free to leave some fat for added flavor and moisture.
- After trimming, season the brisket as directed above.
Seasoning your brisket:
- Start by generously seasoning both sides of the beef with salt and pepper.
- Add some smoked paprika, garlic powder, onion powder, or cumin for added flavor.
- Rub in the seasonings thoroughly to ensure even distribution.
- Allow the seasoned brisket to sit for at least half an hour before moving on to the next step.
Preparing and cooking your sous vide brisket:
- Preheat the sous vide machine and set it to 145°F (62°C).
- Place the seasoned beef in a sealable bag, ensuring all the air is removed before sealing.
- Place the bag in the preheated sous vide machine and cook for 24 hours.
- After 24 hours, remove the beef from the sous vide machine and discard any excess liquid in the bag.
- Heat a smoker or oven (depending on your preference) to 300°F (148°C).
- Place the brisket on a roasting rack in the preheated smoker or oven for 3 hours.
- Once finished cooking, remove from heat and allow to rest for at least 15 minutes before serving.
- Slice the brisket against the grain and serve with your favorite sides, such as mashed potatoes or coleslaw.
- Drizzle some braising liquid over the cooked beef for added flavor and moisture.
- Top with a sprinkle of chopped parsley or cilantro just before serving.
#1 If the curing salt is not used, does this change the recipe’s success?
No, curing salt is an optional ingredient that helps to add flavor and preserve the meat. You can still achieve a successful brisket recipe if it is not used.
#2 How much time should I allow for resting after cooking?
It’s best to allow the brisket to rest for at least 15 minutes before slicing and serving. This allows the juices to be reabsorbed into the meat for a more tender texture.
#3 Can I keep cooked brisket in the refrigerator?
Yes, cooked brisket can be stored in an airtight container and kept in the refrigerator for up to five days. It can also be frozen for extended periods. Make sure to reheat it slowly in the oven or stovetop for the best results.
#4 Why would you use liquid smoke if you put it into a smoker or oven?
Liquid smoke helps to add additional flavor and depth to the brisket. If you are using a smoker, it’s best to add some liquid smoke for added flavor. It can also help keep the meat from drying if cooked in an oven. Ultimately, it’s up to personal preference whether or not you choose to use liquid smoke in your brisket recipe.
#5 How many pounds of the brisket should I use?
The amount of brisket you use will depend on how many people you serve. For each person, plan for at least 6 to 8 ounces (170 to 226 grams) of beef. This should give you enough leftover meat for sandwiches or meals throughout the week.
Sous Vide Brisket
- 1 Smoker or oven
- 1 Large pot for the braising liquid
- 1 Thermometer
- 1 Long-handled tongs.
- 1 brisket
- 1/4 cup olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1/2 tablespoon cayenne pepper
- 1 salt
- 1 pepper
- Preheat your sous vide machine to 145°F (62°C).
- Season the beef and place it in a sealable bag. Remove all air before sealing.
- Cook the beef in the preheated sous vide machine for 24 hours
- Remove the beef from the bag and discard any excess liquid.
- Preheat your smoker or oven to 300°F (148°C).
- Place the beef on a roasting rack and smoke or roast for 3 hours.
- Let the brisket rest for at least 15 minutes before serving.