Smoked Beef Brisket
Prep Time: 20 minutes
Cooking Time: 48 hours
1 whole beef brisket (approximately 5-6 pounds)
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon liquid smoke (optional)
Preheat your sous vide machine to 155°F (68°C).
Season the beef brisket generously with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
Place the seasoned brisket into a large vacuum-sealed bag, along with the fresh rosemary and thyme. If desired, add 1 tablespoon of liquid smoke to the bag.
Seal the bag using a vacuum sealer, making sure there is a tight seal. Cook for 48 hours after placing the sealed bag in the hot water bath.
Remove the bag from the water bath after 48 hours, then carefully remove the brisket.
Set a grill or smoker to 225°F (107°C). Smoke the brisket for two to three hours, or until the exterior of the meat develops a good bark.
After removing the brisket from the grill or smoker, give it 15 to 20 minutes to rest.
Serve the brisket by slicing it against the grain. Enjoy your sous vide-cooked, smoked beef brisket that is tasty and tender!