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Ingredients
1 brisket, 4-6 pounds
1/3 cup coarsely ground black pepper
1/4 cup kosher salt
1/4 oz pink curing salt (optional)
1/4 teaspoon liquid smoke (optional, if using oven to finish!)
Directions
- Sous Vide
- Set Anova Sous Vide Precision Cooker to 135°F / 57.2°C
- Combine salt, pepper, and pink salt. Mix thoroughly. Rub brisket liberally with seasoning.
- Place in vacuum bag, add liquid smoke if desired, and drop into pre-heated water bath. Cook for 50 hours.
- Finishing Steps
- Pre-heat smoker or oven to 225°F / 107°C
- After 50 hours, remove brisket from water bath and place in a bowl of ice water for 30 minutes, changing ice once if necessary.
- Remove brisket from bag, pat dry, and add additional rub as necessary.
- Place in smoker or oven for 3 hours until exterior has nice color
- Slice against the grain, and enjoy!