Ingredients
2 1/2 tbsp. coarsely ground black pepper
2 tbsp. kosher salt
1 tbsp. smoked paprika
1 1/2 tsp. pink curing salt (optional)
2 1/2 lb. brisket
Bread and butter pickles, for serving
Thinly sliced white onion, for serving
White bread, for serving
1 tbsp. unsalted butter
1/2 small onion, finely chopped
1 clove garlic, minced
1 c. ketchup
2 1/2 tbsp. molasses
2 1/2 tbsp. brown sugar
2 tbsp. apple cider vinegar
1 1/2 tbsp. mustard
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne
Kosher salt
Preparation
Step 1In a small bowl, combine pepper, salt, paprika, and pink salt, if using. Using approximately ¾ of the spice mixture, coat the the brisket on all sides.Step 2Transfer the brisket to a plastic bag and seal it using a vacuum sealer, or the water displacement method. Add brisket to a large water bath and attach an immersion circulator.Step 3Cook at 155º for a minimum of 30 hours, or up to 36 hours, checking to make sure your water level stays above the top of the bag. You can cover the water bath with plastic wrap to slow evaporation.Step 4Once cooked remove the brisket from the bag and reserve any liquid that has been released. Transfer the brisket to a cutting board and allow to come to room temperature, about 1 hour. This will prevent over cooking in the oven. Preheat oven to 300º.Step 5Coat the brisket with the remaining spice rub then transfer to a wire rack on a sheet tray. Roast the brisket until a dark crust has formed, about 1 hour 45 minutes.Step 6While brisket roasts make the sauce: In a medium saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent and starting to brown, 5 to 6 minutes.Step 7Toss in garlic and cook until fragrant, 1 minute. Add ¾ cup of reserved brisket juices (add water if there isn’t enough), ketchup, molasses, brown sugar, vinegar, mustard, paprika, cumin, onion powder, garlic powder, and cayenne. Whisk to combine.Step 8Bring sauce up to a simmer and cook for 10 to 15 minutes, or until the sauce has thickened slightly. Set aside. (At this point, you can blend sauce to get a smooth consistency.)Step 9Transfer brisket to a cutting board and let sit, loosely tented with tin foil until cooled slightly, about 30 minutes. Slice into thin slices and serve with pickles, white onion, white bread, and BBQ sauce
Enter the immersion circulator and sous vide cooking. Sous vide is one the most ideal methods for breaking down muscle fibers due to the constant, precise cooking temperature, making cooking something like a brisket a no brainer. All you need are a few spices and some time, and you will have melt in your mouth, meaty goodness that rivals anything a fancy smoker can make. To replicate the flavor from a smoker, we use smoked paprika. And if you can get your hands on some pink curing salt you can also mimic that “smoke ring” all the best pitmasters aim for. Serve with mac and cheese or some slow-cooked greens and you have a full BBQ meal. And if you made this recipe, let us know how it came out in the comments below!
