24-Hour Sous Vide Beef Brisket or how to turn a tough cut meat into a smoky, tender, mouthwatering masterpiece just in time for grilling season!
Course Main
Cuisine Sous Vide
Keyword brisket, sous vide
Prep Time 45 minutesminutes
Cook Time 1 dayday
Smoking 30 minutesminutes
Total Time 1 dayday45 minutesminutes
Servings 10
Author i sugar coat it!
Ingredients
For the rub:
2teaspoonsgarlic powder
2teaspoonsonion powder
1tablespoonsmustard powder
2tablespoonssmoked paprika
2tablespoonschipotle
2tablespoonseach black and pink peppercornfreshly ground
2-3teaspoonscoarse sea saltor to your taste
For the meat:
2.4kilosbrisketpoint or flat
1-2tablespoonsWorcestershire sauce
fresh thymeto taste
smoking chipsif using a smoker
1tablespoonliquid smokeoptional, if not using a smoker
Instructions
Make the rub:
Whisk all the ingredients together in a bowl or shake in a lidded jar.
Season the meat:
Wash the meat and pat dry with clean paper towels. Drizzle on the Worcestershire sauce and massage into the meat on all sides, then apply the dry rub liberally and massage into the meat.ORHeat a skillet with a little oil and pre-sear the brisket on all sides for about 2-3 minutes. Remove from the heat and season, as above.
Smoke the meat (optional):
Place the seasoned meat in a stainless steel bowl or ziplock bag. Cover the bowl with plastic wrap, or close the bag - in either case leave an opening big enough to accommodate the smoker nozzle. Insert the nozzle, add some wood chips to the smoker (I like hickory or mesquite for this application) and light the smoker. Infuse for about 5 minutes, remove nozzle and cover/close and allow to infuse for about 30 minutes.OROr skip this step and add a few dashes of liquid smoke to the meat after bagging (below).
Heat the water bath:
While the meat is infusing, fill a heavy-duty pot or heat-proof container with warm tap water. Attach the immersion cooker and set the temperature accordingly:68.3ºC/155ºF for 24 hours57.2ºC/135ºF for 36 hours Cover the container with plastic wrap or foil to help speed up the heating.
Cook the meat:
If already in a ziplock bag, add to the heated water and remove the air using the water displacement method. I suggest you double up this type of bag if doing the longer cook.If the meat is in a bowl, add to a vacuum bag and seal with a vacuum sealer along with the thyme.Submerge in the heated water, cover to retain heat an water level and cook per above times.
Finish:
Place a cooling rack over a rimmed pan. Remove the cooked meat from the water (be sure to check the internal temperature for doneness). Remove from the bag and place on the rack to drip dry, or you can place on a paper towel-lined plate. Reserve the bag juices for sauce, gravy or stock.
Heat the grill or skillet over high heat and sear for 1-2 minutes on each side, or use a torch. Slice to your preferred thickness and serve.