Brisket

Brisket is the breast of the beef. In the American BBQ world you will often find this on the menu. However, it is not easy to quickly tenderize this part. Due to the tendons and fat of the meat, slow cooking is the only way to make a perfectly tender piece of meat, ideal for sous vide. In this recipe we make the ultimate sous vide brisket!

Author	Givan
People	8
Temperature	64
Cooking time	48 hours
Prep time	15 minutes

Ingredients:

• 2 kg brisket
• 50 grams black pepper
• 60 grams of sea salt
• 1 tbsp smoke aroma (liquid smoke)
• 10 grams of sugar
• sourdough bread
• jalapeño peppers
• Red onion

Preparation:

1. Preparation: Remove the brisket from the refrigerator. Make a spice mixture of the black pepper, sea salt and sugar. Grind everything until no grains are visible. When the meat is at room temperature, you can apply the spice rub to the meat. Make sure there is a thick layer of spices. If you still have too many spices left, you can also spice the other side. Tip: The brisket can be divided into 2 parts. The point and the flat. Indicate to the butcher that you want to use the point. This contains more fat, which will melt deliciously.
2. Packing: Add 1 tablespoon of smoke flavoring to the bag. If the brisket does not fit in a vacuum bag in its entirety, cut it in half into equal pieces. Then pack the meat and vacuum seal the bag(s).
3. Cooking: Preheat the water bath to 68 degrees. Make sure you have a large pot or water container and it is well filled with water. Since we are going to cook the brisket for 48 hours, we also recommend the thermal insulation balls . Cook for 48 hours and check in between if everything is working properly.
4. Cooling: After 48 hours, remove the brisket from the water and let it cool. To speed up the process, you can use an ice bath. This is the fastest and most hygienic way. Cut open the bag and collect the liquid. You can later reduce this to a sauce.
5. Option 1: BBQ - Light the coals and let the BBQ get really hot. We are going to cook the brisket indirectly, which means that we move all the coals to the side. Let it cook for about 3 hours at 140 degrees. You can also cut some sourdough bread into slices during the last part of the cooking (about 10 minutes before the end), grease it with some olive oil and place it on the BBQ together with the Jalapeño peppers and red onion.
6. Option 2: Oven - Preheat the oven to 140 degrees and then cook for about 2 hours. Since moisture can still come out of the meat, you can place a drip tray under the rack. You can also cut some sourdough bread into slices during the last part of the cooking (about 10 minutes before the end), grease it with some olive oil and put it in the oven together with the Jalapeño peppers and red onion.
7. Resting & Serving: Whether you finish your brisket on the BBQ or in the oven, resting the meat is very important. Therefore, wrap the meat in aluminum foil and let it rest for 15 minutes before cutting the meat.

Optional: reduce the meat liquid, add some BBQ sauce and make a nice sauce with some pepper, salt and pressed garlic.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]