Recipe - Sous Vide - Smoked - BBQ'd Brisket (We call this recipe, "The Engineer")
March 24, 2023
Donna M. Skolnick
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.
- 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
- Preheat your sous vide cooker to 155°F.
- In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar.
- Rub the seasoning mixture all over the brisket.
- 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.
- Seal the bag using a vacuum sealer or the water displacement method if using a Ziploc bag.
- Place the bag in the preheated sous vide cooker and cook for 24-36 hours, depending on the thickness of the brisket.
- After the brisket is done cooking, remove it from the bag and pat it dry with paper towels.
- Preheat your smoker to 225°F.
- Smoke the brisket for 2-3 hours, or until the bark is dark and crispy and the internal temperature reaches 203°F.
- Heat your bbq grill for 10 minutes
- Finish off for 7 minutes on your bbq.
- Let the brisket rest for at least 30 minutes before slicing against the grain and serving.
Enjoy your delicious sous vide brisket