Brisket Sous Vide
The Stuff You Hate On A Stranger’s Food Blog
The manager special at the grocery strikes again and I can’t walk away from a deal. So I bought a brisket. Only thing is its about 20 degrees outside and I’m not braving that to make BBQ. I went online and Kenji Lopez-Alt had an article on serious eats about it.
In the future - I would put more effort into it - It needs to be brined because the salt on the outside didn’t penetrate all the way through the meat. Likewise - I went for close to 48 hours and I think that was too much. I would also add liquid smoke to the bag next time.
All-in-all this made some damn good brisket, especially with my smokey clove bbq sauce, but it could be way better.
Ingredients
2.25lb brisket flat
salt to cover
black pepper enough to cover
brown sugar, a sprinkling
Process
Pat brisket dry and coat with salt and pepper
Vacuum seal
Sous vide at 155 for 48 hours
drain the bag, place brisket on wire rack over baking sheet
sprinkle with brown sugar
bake at 450 until bark develops on top.
rest for 10 minutes
slice thinly, serve immediately.