Sous Vide Smoked Brisket

Serves 6 to 8

A good brisket is a staple of good barbeque.  Unfortunately many restaurants serve a brisket that is bland and a big disappointment.  Using the Sous Vide method allows for the meat to be prepared tender and moist.  This recipe takes the guessing out of what usually is an intensive barbeque process.  This recipe calls for the brisket to be finished on a charcoal grill.  A gas grill can be used with a smoke pack if desired.

Ingredients

1 flat cut or point cut brisket, about 5lbs
1/3 cup ground black pepper
¼ cup kosher salt
¼ tsp liquid smoke

Directions

1. Combine the pepper and salt in a small bowl. 
2. Slice the brisket in half crosswise in order for it to fit easily in bags. 
3. Rub 2/3 of the mixture evenly all over the brisket pieces.
4. Place the briskets into two bags and add the liquid smoke split evenly between both bags. Vacuum seal the bags or use the water displacement method.
5. Let the brisket sit in a refrigerator for at least 3 hours.
6. Preheat the water bath to 155°F for a traditionally textured brisket or 135°F for a steak like texture. 
7. Insert the brisket into the water bath and cook for 24 to 36 hours. Remove from the water bath and let cool to room temperature.  The brisket can be stored removed from the cooking bag, in the refrigerator for up to a week before moving to the finishing cooking step.
8. Prepare a charcoal grill with one side of the gill containing charcoal. 
9. Dry off the briskets with a paper towel.  Rub the remaining salt and pepper mixture on the briskets.
10. Place the briskets on the cooler side of the grill and add a few chunks of hardwood to the charcoal.  Cover the grill and open the vents to allow smoke to flow over the brisket.  From time to time add more dry hardwood to the charcoal when the smoke runs out.
11. Smoke the brisket for approximately 2 hours until a dark bark crust has formed on the brisket.
12. Remove the brisket from the grill and let rest on a cutting board using a piece of foil to cover it.
13. Allow the meat to come to 150°F.  Slice against the grain into thin strips.  Serve on your favorite bun with a side of corn on the cob.

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