Instructions for preparing smoked brisket using sous vide cooking and indoor smoking techniques, making it accessible for apartment dwellers or those preferring indoor cooking.
Ingredients
- Beef brisket
- Kosher salt
- Black peppercorns
- Smoked paprika
- Garlic powder
- Pink curing salt (optional)
- Wood chips
- Ketchup (1 cup)
- Tomato puree (28-oz can)
- Tomato paste (6-oz can)
- Distilled white vinegar (1/2 cup)
- Sugar (to taste)
- Cane syrup or molasses
- Soy sauce
Special Equipment Required
- Sous vide immersion circulator and large bags
- Hand-held electric smoker
- Vacuum sealer
Instructions
Prep Phase
Remove hard fat and silver skin from brisket. Separate the superficial pectoral muscle from the deep pectoral using the natural fat line between them. Season both sections with salt, ground black pepper, smoked paprika, and garlic powder. Vacuum seal in bags (or use heavy-duty zip-top bags if no sealer available).
Cooking
Set sous vide circulator to 150-155F and cook for at least 24 hours.
Sauce Preparation
After cooking, pour bag juices into a heavy-bottomed pot. Combine with ketchup, tomato puree, tomato paste, vinegar, and sugar to create sauce.
Finishing
Mix equal parts syrup/molasses, soy sauce, and vinegar for glaze. Baste both sides and reheat under broiler until syrup bubbles. Slice and serve with reheated sauce.