No Gril Sous Vide Brisket
Learn how to perfectly cook a mouthwatering No Grill Sous Vide Brisket at home. This easy recipe will elevate your cooking game and impress your guests!
- Prep Time: 20 minutes
- Cook Time: 36 hours
- Total Time: 36 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sous Vide and Roasting
- Cuisine: American
Ingredients
- – 1/4 cup (60 ml) coarse black peppercorns
- – scant 1/4 cup (60 ml) kosher salt
- – 1 brisket, 2.25 kg (5 lb)
- – Buns, pickles, barbeque sauce for serving
Instructions
- Mix the black peppercorns and kosher salt together in a small container. Apply two-thirds of this mixture evenly over the surface of the brisket, saving the remaining third for later use.
- Place the brisket into a vacuum-seal bag. If needed, cut the brisket in half and use two bags. We made it fit into a single large bag. Use a vacuum sealer to close the bags and let them sit in the refrigerator for two hours.
- Prepare your precision cooker to 135°F (57°C) if you prefer a brisket with a tender, steak-like texture that can be sliced, or set it to 155°F (68°C) if you want a brisket that can be shredded.
- Put the brisket into a large container filled with water (we used a plastic storage box) and cover it with aluminum foil, a lid, or weigh it down with something heavy like a wire rack or stainless steel steaming baskets. Refer to the post for more details.
- Cook the brisket for 24 to 36 hours at 155°F or for 36 to 72 hours at 135°F. It may sound like a long time, but you can leave it unattended on the kitchen counter until it’s ready. It’s completely hands-off.
- Once cooked, allow the brisket to cool to room temperature before moving on to the next step (using an ice-cold water bath can speed up the process). At this point, you can store the brisket in the fridge for 5-7 days before finishing.
- Move the oven rack to the lower-middle position and preheat the oven to 150°C (300°F), or use the convection setting to heat it to 135°C (275°F).
- Take the brisket out of the bag and pat it dry with paper towels. Keep some of the liquid from the bag to enhance your barbecue sauce if you wish (refer to the post for more details).
- Rub the rest of the salt-and-pepper mixture onto the surface of the brisket. Set the brisket on a wire rack placed in a rimmed baking sheet, with the fatty side facing up, and roast in the oven until a deep, dark crust forms, which should take about 1.5 to 2 hours.
- Move the brisket to a cutting board and cover it loosely with foil. Let it rest until the temperature falls to between 63 and 74°C (145 and 165°F), which should take about 30 minutes. Cut the brisket against the grain into thin slices and serve with buns, dill pickles, and any other preferred condiments.
Notes
- Save some of the cooking liquid to enhance your barbecue sauce for added flavor.
- Place the brisket on a wire rack in a rimmed baking sheet for even cooking.
- Allow the brisket to rest before slicing to maintain juiciness and ease of serving.
Nutrition
- Calories: 400
- Fat: Varies
- Protein: Varies
Find it online: https://sousviderecipe.com/no-gril-sous-vide-brisket/