Last Thursday my mother in-law invited us over to her house for a happy hour. At the end of the happy hour she handed me a fourteen pound beef brisket, ‘Ronald, can you cook this for us?’ She asked. There are times in life when it’s better to not ask that many questions.
I’ve got some brisket experience. Usually, when cooking in a professional setting, I’d cook it low and slow in a hotel pan in the oven, I’m talking all day. But, I’m not working in a professional kitchen anymore, just my home kitchen. And, because of the Rona, I’ve now discovered sous vide cooking. I knew about it before but I’d never used it. I can thank the Rona for bringing sous vide and air fryer cooking into my life.
While I’ve had the sous vide for four or five months now, I have never cooked with it over night. Listen, I have some anxiety issues, and if you’ve ever watched the crockpot episode on This is Us you’d be nervous to. I looked up a recipe and it said to cook the brisket for up to 50 hours, that was too much of a commitment. I decided that I’d commit to 36 hours of cooking in the sous vide.
I knew there was no way that this brisket was going to fit in the sous vide in one bag, so I cut it in three pieces. I also chopped off some of the fat. Jean Valjean shouted from the living room, “Fat equals flavor, are you sure you want to cut some off?”
“Trust me, I got this.” I shouted back to him. As you can see I still left a lot of the fat on.
After cutting the brisket, I seasoned it with the Kinders Seasonings. Then I double bagged them in ziplock bags and put them in the sous vide.
Once they came out of the sous vide after 36 hours I patted them down with paper towels and added more seasoning to them.
I put the liquid from the bags that were in the sous vide in a pot and then reduced it down to half. Once they were reduced down to half I put a bottle of bbq sauce in, stirring to make sure it all got incorporated.
Once it comes out of the oven, let it rest for 20 minutes or so before slicing against the grain. Finish it by putting the bbq sauce on it.
Work week sous vide beef brisket
A fall off the bone brisket, if there was a bone.
- Depending on the size of your brisket, you may need to cut it into pieces. If needed cut into pieces big enough to fit in gallon size ziploc bags.
- If needed trim excess fat from brisket.
- Season brisket generously with both of the Kinders seasonings. Make sure you season all sides of the brisket.
- Put individual brisket pieces into gallon size ziploc bags or vacuum seal your brisket if you have access to a sealer. I double bagged my brisket pieces because it was going into the sous vide for so long.
- Put your brisket in your sous vide, which you have set for 36 hours at 150 degrees.
- After the 36 hours, take your brisket out of the sous vide. Put the juice from each bag into a sauce pan, you’ll be using that for bbq sauce. Put your brisket pieces on a wire rack that is on a sheet pan, and pat dry with paper towels.
- Pre-heat an oven to 300 degrees.
- Season all sides of the brisket again with each of the Kinders seasonings.
- Place in the pre-heated oven for three hours.
- While your brisket is in the oven reduce your beef liquid by half, skim out as much of the grease from the top of the liquid as possible.
- Once the liquid is reduced by half add the jar of Sweet Baby Ray’s and stir well to incorporate the bbq sauce into the liquid.
- Once it comes out of the oven, let it rest for 20 minutes before slicing.
- Make sure when slicing you slice your brisket against the grain. Serve with the sauce you made on the side.