No Smoker…No Problem
We got you… Smokers are all the rage but sometimes people don’t have one or don’t want to use it SO here is a way to get a delicious brisket without a Traeger, PitBoss or Green Egg.
FYI you will need a Sous Vide and a traditional grille for this method
Smoker Free Sous Vide Brisket
Ingredients
• 1 brisket, about 3 pounds
• 1/4 cup black peppercorns pulsed in coffee grinder
• 1/8 cup kosher salt
• 1/8 ounce pink salt (Prague Powder Curing Salt)
• 3-4 drops liquid smoke (I like Apple or Pecan)
• 2 cups of wood chips
• Combine pepper, salt, and pink salt (if using) in a small bowl. Rub two-thirds of mixture evenly over surface of brisket. Reserve remaining one-third of mixture.
• Place brisket in a vacuum bag. Add 3-4 drops liquid smoke into bag. Seal bag with vacuum sealer and let rest in the fridge for at least 3-4 hours or overnight.
• Set your Sous Vide to 140°F and fill vessel with water. Add brisket to water bath and cover it with a lid. Foil works just great if you don’t have a lid for your vessel. Cook for 24 to 36 hours. Allow cooked brisket to cool at least to room temperature and can be stored in the fridge at this stage for up to 1 week before finishing.
• Turn half of your grill on to medium-high heat. Close the lid and preheat your grill for 10 mins.
• Remove brisket from bag and blot off excess liquid with paper towel. (Reserve the remaining liquid to cook down into a dipping sauce or make a BBQ sauce!) Rub the remaining salt and pepper mixture into surface of brisket.
• Place brisket on cooler side of grill, fat cap up, adding woodchips nearby. Cover and allow brisket to smoke, maintaining temperature between 275 and 300°F. Smoke until a deep, dark crust has formed, about 3 hours or at least 45 minutes.
• Transfer brisket to a cutting board and tent with foil. Allow to rest until the temperature drops to between 145 and 165°F, about 30 minutes. Slice against the grain into thin strips and serve with your favorite BBQ sides!
Modified from Serious Eats
