Sous vide smoked Brisket

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Sous vide smoked Brisket

Name: Sous vide smoked Brisket
Prep time: 2 d
Total time: 2 d
Yield: 10 Servings
Ingredients: 10 pound Brisket; 2 l Water; 150 g Salt; 50 g Sugar; 2 tablespoon Liquid smoke; 3 tablespoon Shoyu; 4 tablespoon Dijon mustard; 20 g Black pepper

🇺🇸United States of America

2 day(s)

10 servings

Henry Canfield

@henrycanfield

Ingredients
Recipe

Brisket10 pound
Water2 l
Salt150 g
Sugar50 g
Liquid smoke2 tablespoon
Shoyu3 tablespoon
Dijon mustard4 tablespoon
Black pepper20 g

Brine the brisket overnight on water, salt, sugar and 1tbs of liquid smoke.
Remove brisket from brine and dry it. Mix shoyu and liquid smoke and brush all over the brisket. Place in a sous vide vacuum bag. Sous vide for 24h at 145F.
Remove from sous vide bag and dry it. Rub mustard all over and cover with black pepper on both sides. Place on a grid and take to oven for 2h at 300F.

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Sous vide smoked Brisket

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