The Perfect Smoked Brisket Recipe

The results you get from using a Sous Vide cooker plus a Smoker are truly top-notch. The Sous Vide cooker uses a water bath cooking method allowing the brisket to be cooked at low temperatures. When cooking this low of temperature the Sous Vide keeps the temperature-controlled to exactly 135ºF for 44hrs. The Bradley Smoker compliments this cooking method nicely by allowing perfectly controlled smoke for 3 hours. The brisket is literally melted in your mouth with a nice smoke flavour.

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Ingredients

1 Brisket

Brisket Seasoning

¼ Tsp liquid smoke (optional)

¼ Cup white wine vinegar

¼ Cup olive oil

Equipment Used:

Sous Vide Anova

Vacuum Sealer Anova

P10 Bradley Smoker

Bradley Smoker foldable table

Bradley Smoker non-stick silicone mats

Bradley Smoker tools

Thermoworks timestick trio

Thermoworks thermapen one

Bradley Smoker Settings:

Bisquettes: Hunters Blend

Temperature: 226ºF

Smoke Timer: 3 hours

Timer: 3 hours

Preparation

Set Anova Sous Vide cooker to 135ºF (57.2ºC) for 44 hrs.

Season the brisket heavily on all sides and place it into a vacuum-sealed bag.

Add the white wine vinegar, olive oil, and liquid smoke if you want to. Place the brisket into the water bath.

Preheat Bradley Smoker to 226ºF (107.8ºC).

While the smoker is heating up remove the brisket from the water bath and place it into a bucket of ice to allow it to cool down for 30 minutes.

Remove the brisket from the vacuumed bag, pat dry, and add additional seasoning if you want.

Place into the smoker for 3 hours or until the exterior had a nice color.

Slice the brisket against the grain and Enjoy!

Recipe by: Bryan Edwards - Moodie Foodie Tulsa

Hunter's
Blend

Infused rosemary, thyme, and black pepper with our maple wood bisquette pair with game meat, poultry, fish, lamb, beef, and vegetables.

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