Timothy Cunningham

Make Pefect Smoked Brisket Indoors


Not everyone can be a pit master, but everyone can have a perfectly smokey brisket even if they live in a small apartment or just hate being outdoors.

Here is the basics you need:
Special Equipment:

Prep the brisket(s)
Trim any hard fat and silver skin off the brisket. Separate the superficial pectoral muscle from the deep pectoral muscle, by following the natural line of fat separating the two muscles.

Sprinkle both sides of both deep and superficial pectoral muscles (also called the point and the flat) with salt, course ground black peppercorns, smoked paprika and garlic powder.  I used an old hand crank burr coffee grinder to quickly get a large amount of ground pepper, but a pepper grinder works also.

Put briskets in sous vide bags and vacuum seal. If you don't have a vacuum sealer you can use a very large heavy duty zip top bag, and you may want to "double bag" to ensure water doesn't seap in.

Cook the Briskets
Set Sous vide immersion circulator to 150 or 155 F and let cook for at least 24 hours.

Make the Brisket Sauce
After 24 hours, remove bags, snip a corner of the bag and pour out all the bag juices into a large heavy bottom pot.  We are making a vinegary thin brisket sauce to go with our brisket, for this you will need:

  • 1 cup of Ketchup
  • 1 28-oz can of tomato puree
  • 1 6-oz can of tomato paste
  • 1/2 cup of distilled white vinger
  • Sugar (to taste)

Finalize the brisket

You can refrigerate the brisket for several days, when it comes time to serve mix up a glaze of equal parts:
  • Cane Syrup or Molasses
  • Soy Sauce
  • Vinegar
Baste on both sides and re-heat brisket under broiler till the syrup starts to bubble.

Slice and serve with re-heated brisket sauce.


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