Oven-Finished Sous Vide Brisket
Ingredients
The dry rub
-
¼
cup
salt
-
2
tablespoons
brown sugar
-
1
tablespoon
paprika
-
½
tablespoon
garlic powder
-
½
tablespoon
onion powder
-
1
teaspoon
dry mustard
-
1
tablespoon
dried thyme
-
½
teaspoon
cayenne pepper
The brisket
-
1
piece
brisket (approximately 5 pounds, flat or point-cut)
Instructions
- Fill a large pot with water and insert the sous vide immersion circulator, setting it to 155°F.
- In a small bowl, whisk together salt, brown sugar, paprika, garlic powder, onion powder, dry mustard, thyme, and cayenne pepper.
- Rub two-thirds of the spice mixture all over the brisket and reserve the remaining mixture.
- Seal the brisket in a food-safe bag, removing as much air as possible.
- Once the water bath is preheated, submerge the sealed bag and cook for 24 to 36 hours.
- Preheat the oven to 300°F towards the end of the cooking time.
- After cooking, remove the brisket from the bag and pat it dry, then rub the remaining spice mixture over it.
- Place the brisket in a baking pan and roast uncovered for 2 hours until a dark bark forms.
- Let the brisket rest for 30 minutes before slicing against the grain and serving.
Nutrition Facts (estimated)
Servings
10
Calories
628
Total fat
52g
Total carbohydrates
2g
Total protein
34g
Sodium
3111mg
Cholesterol
180mg
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