Precision Pit Brisket
A perfectly tender sous vide brisket, slow-cooked for 48 hours then finished with a smoky bark for the ultimate backyard barbecue.
Equipment
- Sous vide circulator
- Vacuum sealer
- Vacuum bags (2 mil or thicker)
- 12 qt container with lid
- Smoker or Grill
- Probe thermometer
- Cutting Board
- Carving Knife
Ingredients
Main Ingredients
- 10 lb whole packer brisket trimmed to 1/4-inch fat cap
- 135 g kosher salt 1.5% of meat weight
- 60 g coarse black pepper toasted and cooled
- 7 g pink curing salt #1 optional, for enhanced color
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp beef tallow for brushing before smoking
Instructions
- Dry-brine the brisket with kosher salt and optional curing salt. Refrigerate uncovered for 24 hours.
- Mix pepper, smoked paprika, and cumin. Season brisket and seal in vacuum bag.
- Sous vide at 155°F for 6 hours, then reduce temperature to 140°F and cook for an additional 42 hours.
- Remove from bath and chill in an ice bath for 30 minutes. Refrigerate until ready to smoke.
- Preheat smoker to 225°F. Pat brisket dry, brush with beef tallow, and re-season lightly.
- Smoke for 3–5 hours, or until internal temperature reaches 145–150°F and bark is well-developed.
- Rest for 30 minutes, then slice flat into 1/4-inch slices and chop point for sandwiches.
Notes
Be sure to fully chill the brisket if not smoking right away. Save the bag juices for sauces or beans. Adjust smoker time based on brisket size—20 lbs may need up to 5.5 hours.
Nutrition
Calories: 575kcalProtein: 49gFat: 38gSaturated Fat: 15gCholesterol: 145mgSodium: 820mgPotassium: 700mgVitamin A: 4IUCalcium: 20mgIron: 4mg
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