Ingredients
5 lbs brisket, (1 brisket, 4 to 6 lbs) flat-cut or point cut
¼ cup kosher salt
⅓ cup black peppercorns, coarsely ground
¼ tsp pink curing salt
¼ tsp liquid smoke, optional, if using oven
Preparation
Fill a large pot with enough water to cover the brisket. Place the sous vide immersion cooker into the water and set it up according to the manufacturer’s instructions. Then, set the temperature at 155 degrees F.
In a small bowl, combine kosher salt, black peppercorns, and curing salt to make a rub.
Rub the brisket with ⅔ of the salt mixture to coat.
Place the brisket in a vacuum bag. If you will finish cooking your brisket in the oven, add the liquid smoke. No need to add liquid smoke if you’re finishing it on the smoker or grill. Seal the bag.
Place the bag in the water bath and cook for 24 to 36 hours.
Once cooked, remove the bag from the water bath. Let the brisket cool down to room temperature for at least 2 hours or up to 5 days in the fridge.
Remove the cooled brisket from the bag and pat dry.
Sprinkle the remaining rub mixture and coat the brisket.
Finish off the brisket in the oven by placing it on a foil-lined rimmed baking sheet with a wire rack placed in it. Cook your brisket for about 2 hours or until the brisket has turned into a deep, dark bark.
Remove the brisket from the oven, loosely cover it with foil, and let it rest for 15 minutes.
Thinly slice your brisket against the grain and enjoy perfectly cooked meat with the family!
