The Perfect Smoked Brisket Recipe
The results you get from using a Sous Vide cooker plus a Smoker are truly top-notch. The Sous Vide cooker uses a water bath cooking method allowing the brisket to be cooked at low temperatures. When cooking this low of temperature the Sous Vide keeps the temperature-controlled to exactly 135F for 44hrs. The Bradley Smoker compliments this cooking method nicely by allowing perfectly controlled smoke for 3 hours. The brisket is literally melted in your mouth with a nice smoke flavor.
Ingredients
1 Brisket
Brisket Seasoning
¼ Tsp liquid smoke (optional)
¼ Cup white wine vinegar
¼ Cup olive oil
Equipment Used:
Sous Vide Anova
Vacuum Sealer Anova
P10 Bradley Smoker
Bradley Smoker foldable table
Bradley Smoker non-stick silicone mats
Bradley Smoker tools
Thermoworks timestick trio
Thermoworks thermapen one
Bradley Smoker Settings:
Bisquettes: Hunters Blend
Temperature: 226ºF
Smoke Timer: 3 hours
Timer: 3 hours
Preparation
Set Anova Sous Vide cooker to 135ºF (57.2ºC) for 44 hrs.
Season the brisket heavily on all sides and place it into a vacuum-sealed bag.
Add the white wine vinegar, olive oil, and liquid smoke if you want to. Place the brisket into the water bath.
Preheat Bradley Smoker to 226ºF (107.8ºC).
While the smoker is heating up remove the brisket from the water bath and place it into a bucket of ice to allow it to cool down for 30 minutes.
Remove the brisket from the vacuumed bag, pat dry, and add additional seasoning if you want.
Place into the smoker for 3 hours or until the exterior had a nice color.
Slice the brisket against the grain and Enjoy!
Recipe by: Bryan Edwards - Moodie Foodie Tulsa
Hunter's
Blend
Infused rosemary, thyme, and black pepper with our maple wood bisquette pair with game meat, poultry, fish, lamb, beef, and vegetables.
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