Sous Vide Brisket

Perfectly tender and packed with smoky flavor, this sous vide brisket is slow-cooked for 48 hours to achieve melt-in-your-mouth texture. A bold blend of spices, liquid smoke, and Worcestershire sauce infuse every bite, while a final sear on the grill adds a caramelized bark. Slice it thin and serve with your favorite BBQ sauce for a crowd-pleasing main that’s worth the wait.

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Ingredients

• 4 lbs. beef brisket
• 1 tbsp liquid smoke
• 1 tbsp Worcestershire sauce
• 3 tsp smoked paprika
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp mustard powder
• 2 tsp salt
• 1 tsp pepper

Directions

1. Start by rubbing the brisket down with a mixture of liquid smoke and Worcestershire sauce.
2. In a small dish, mix the smoked paprika, garlic, onion, and mustard powders with the salt and pepper. Rub the spice mixture all over the brisket.
3. Seal everything up in a bag and drop the brisket into a 133-degree water bath for 48 hours.
4. Finish the brisket on a medium-high grill for 8 to 10 minutes, turning the brisket regularly. The goal is to develop a nice bark on the outside without overcooking the meat.
5. To serve the brisket, thinly slice it and serve it with a good BBQ sauce on the side.