Brisket is one of the cuts that can be intimidating. It can be tough and chewy if it is not cooked long and slow. Using a sous vide and smoke technique developed at AmazingRibs.com, we don’t have to be a pitmaster to get fantastic results.

Brisket has a “point” and a “flat”. The point is fattier with more juice and the flat is dryer with a different flavor. I like to smoke the point and make corned beef with the flat.

 

 

 

Vacuum seal the brisket and set the Sous Vide to 145 deg F. (63 C). Relax for the next 30 hours. Yes you read that correct, this is a thirty hour cook time. Those tough fibers are not going to break down easy.

 

 

 

 

 

 

 

After the long sous vide, take it out of the bag and place on a wire rack for a “Dry Brine” overnight in the refrigerator. Give it a generous sprinkle of coarse salt and black pepper on both sides. It is important to be on a wire rack for air circulation on all sides.

 

The next day, power up your smoker. I have the Ninja Outdoor Woodfire smoker, grill, airfry combo. It’s not large enough for a big family but perfect for one to three people. I set it to 325 deg F and smoke for 30 minutes. We’re not cooking it, just reheating and adding texture and flavor. It’s already perfectly cooked in the Sous Vide.

 

 

 

 

 

 

 

 

 

 

 

 

 

And the big reveal… real BBQ flavor at home.