I don’t have a smoker, so I thought I’d try brisket in a sous vide. It turned out very well.
Notes…
5lbs of brisket is about the largest I can fit in my sous vide.
For the rub I used several almost-empty spice mixes. In total, the rub was about 40% salt, 40% pepper. Before sealing it up, I added a couple drops of liquid smoke to the bag.
I cooked it for about 30 hours at 155.5
After the sous vide, I browned the brisket on acast iron in a gas grill that was at 500f. One minute per side.
