• Erik

Double Smoked Sous Vide Beef Brisket


Here is a foolproof way to make a delicious Smoked Sous Vide Beef Brisket.


Ingredients:

Beef Brisket (Whole Packer, Point of Flat)

Kosher Salt

Ground Pepper


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.