Smoked Brisket Recipe, The Sous-Vide-Que Way | Recipe Cart
Export 2 ingredients for grocery delivery Method1) Prep. Trim off most of the fat cap but leave about 1/4-inch. Season the brisket with kosher salt.
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Cooking tools:
- Sous vide immersion circulator
- Smoker
- Grill
- Chimney starter
- Instant-read thermometer
- Zip-top bag
- Airtight container
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 brisket flat, approximately 6 pounds
- 1/2 teaspoon Morton’s coarse kosher salt per pound of meat after trimming
- Coarse ground black pepper for a traditional Texas-style brisket or
- Big Bad Beef Rub
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