Double Smoked Sous Vide Beef Brisket

Here is a foolproof way to make a delicious Smoked Sous Vide Beef Brisket.

Recipe from Serious Eats : https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

How to Trim a Brisket, T-ROYS COOKS: https://www.youtube.com/watch?v=g3TsNaiFx_s

My Original Smoked Sous Vide Beef Brisket Video: https://youtu.be/u0xuqrlOsW4

Ingredients:
Beef Brisket (Whole Packer, Point of Flat)
Kosher Salt
Ground Pepper

Trim Brisket. Apply even amounts of Salt and Pepper on Beef Brisket. Cold Smoke Brisket for 2-3 hours, or until it takes on a nice smokey color.

Vacuum Seal inside bag and cook Sous Vide for 24-36 Hours at 155 Degrees Fahrenheit.

Remove from bag, dry off and apply a light dose of Salt and Pepper. Heat slowly on Smoker, Grill or Oven at 225-275 Degrees Fahrenheit for 2 1/2 -3 Hours, or until nice Bark forms on Brisket. Slice and Enjoy!

Sierra Nevada Hazy Little Thing IPA: https://sierranevada.com/beer/year-round/hazy-little-thing-ipa

My Website: https://www.erikssmokingbbq.com/

Видео Double Smoked Sous Vide Beef Brisket канала Smo'King BBQ Tips & Recipes