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- 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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