Brisket

Brisket is the breast of beef. You'll often find it on the menu in American BBQ. However, it's not easy to tenderize this cut quickly. Because of the meat's tendons and fat, slow cooking is the only way to create a perfectly tender piece, ideal for sous vide. In this recipe, we'll 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 of black pepper
• 60 grams of sea salt
• 1 tbsp smoke flavoring (liquid smoke)
• 10 grams of sugar
• sourdough bread
• jalapeño peppers
• red onion

Preparation

Preparation

Remove the brisket from the refrigerator. Make a spice rub with the black pepper, sea salt, and sugar. Grind everything until no grains are visible. Once the meat is at room temperature, you can apply the spice rub to the meat. Make sure there's a thick layer of spices. If you still have too much spice left, you can season the other side as well. Tip: The brisket can be divided into two parts: the point and the flat. Tell your butcher if you want to use the point. It contains more fat, which will melt beautifully.

Packaging

Add 1 tablespoon of smoke flavoring to the bag. If the brisket doesn't fit in a vacuum bag, cut it in half into equal pieces. Then wrap the meat and vacuum-seal the bag(s).

Yarn

Preheat the water bath to 68°C (155°F). Make sure you have a large pot or water container, well-filled with water. Since we'll be cooking the brisket for 48 hours, we also recommend using thermal insulation balls . Cook for 48 hours, checking every now and then to make sure everything is working properly.

Cool down

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 method. Cut open the bag and reserve the liquid. You can later reduce it into a sauce.

Option 1: BBQ

Light the coals and let the barbecue get really hot. We're going to cook the brisket indirectly, meaning we'll move all the coals to the side. Cook for about 3 hours at 140°C (284°F). During the final stage of cooking (about 10 minutes before the end), you can also slice some sourdough bread, brush it with a little olive oil, and place it on the barbecue along with the jalapeño peppers and red onion.

Option 2: Oven

Preheat the oven to 140 degrees Celsius (275 degrees Fahrenheit) and cook for about 2 hours. Since some moisture may escape from the meat, place a drip tray under the rack. During the last part of the cooking time (about 10 minutes before the end), you can also slice some sourdough bread, brush it with a little olive oil, and place it in the oven along with the jalapeño peppers and red onion.

Rest & serve

Whether you finish the brisket on the BBQ or in the oven, resting the meat is crucial. Therefore, wrap the meat in aluminum foil and let it rest for 15 minutes before carving.

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

Use these products

[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]