RECIPE: Sous Vide - Smoked -then BBQ Brisket

( AKA "The Engineer")

Here's a recipe for sous vide brisket that you can then smoke for a few hours then finish off on the BBQ

This was named after a dear friend, whose love of cooking to perfection has inspired this recipe.

Ingredients:

• 4-5 lb beef brisket
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon liquid smoke
• 2 cups beef broth

Instructions:

1. Preheat your sous vide cooker to 155°F.
2. In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar.
3. Rub the seasoning mixture all over the brisket.
4. Place the brisket in a large vacuum-sealed bag or a Ziploc bag with the Worcestershire sauce, liquid smoke, and beef broth. Make sure the brisket is completely submerged in the liquid.
5. Seal the bag using a vacuum sealer or the water displacement method if using a Ziploc bag.
6. Place the bag in the preheated sous vide cooker and cook for 24-36 hours, depending on the thickness of the brisket.
7. After the brisket is done cooking, remove it from the bag and pat it dry with paper towels.
8. Preheat your smoker to 225°F.
9. Smoke the brisket for 2-3 hours, or until the bark is dark and crispy and the internal temperature reaches 203°F.
10. Heat your bbq grill for 10 minutes
11. Finish off for 7 minutes on your bbq.
12. Let the brisket rest for at least 30 minutes before slicing against the grain and serving.

Enjoy your delicious sous vide brisket