Double Smoked Sous Vide Beef Brisket
Here is a foolproof way to make a delicious Smoked Sous Vide Beef Brisket.
Beef Brisket (Whole Packer, Point of Flat)
Trim Brisket. Apply even amounts of Salt and Pepper on Beef Brisket. Cold Smoke Brisket for 2-3 hours, or until it takes on a nice smokey color.
Vacuum Seal inside bag and cook Sous Vide for 24-36 Hours at 155 Degrees Fahrenheit.
Remove from bag, dry off and apply a light dose of Salt and Pepper. Heat slowly on Smoker, Grill or Oven at 225-275 Degrees Fahrenheit for 2 1/2 -3 Hours, or until nice Bark forms on Brisket. Slice and Enjoy!
To see my video showing you the whole process, step by step, just click the play button below.