Sometimes it's difficult cooking for two. I love brisket, and normally smoke a whole slab, sharing with friends and family. This time I wanted something smaller for dinner, and leftovers. I started with a 2.5 pound brisket flat. This is the normal piece you get from the meat department of your local store. It is a lean cut of meat that will dry out if not treated properly.
Begin by seasoning the brisket with your favorite seasoning. I use a light coating of salt, pepper, garlic powder, and onion powder. Next place the meat in sous vide bag and vacuum seal. Next set your sous vide cooker to 150 degrees. When the water has reached the set temperature, place brisket in water making sure to completely submerge the bag. Cover to help control water evaporation, and set time for 30 hours. Yes, you read correctly, 30 hours. when ready, remove the brisket from the water and carefully remove it from the bag. Use CAUTION, It will be hot.
Set your smoker to 225 degrees, add your favorite smoking chunks, (I like oak) and smoke the meat until an internal temperature of 190 degrees. This will take about two hours. Allow to rest about 10 minutes, then slice. Enjoy.
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