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Sous Vide Smoked Brisket Recipe

Prep Time

15m

Cook Time

27h 30m

Total Time

27h 45m

This Sous Vide Smoked Brisket Recipe combines a mix of coarsely ground black peppercorns and pink salt to create a unique, flavorful rub for a 5-pound brisket. After being vacuum-sealed and slow-cooked in a water bath, the brisket is finished with a hint of liquid smoke, perfect for serving with pickles and onions.

Sous Vide Smoked Brisket Recipe Image

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Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 10)

Scale

Scale

2 ounces coarsely ground black peppercorns (about 1/3 cup; 55g)

2 1/4 ounces kosher salt (about 1/4 cup; 65g)

1/4 ounce (10g) pink salt, such as Prague Powder Curing Salt

1 flat-cut or point-cut brisket, about 5 pounds (2.25kg)

1/4 teaspoon liquid smoke, such as Wright's Liquid Smoke

Dill pickles, sliced yellow onion, and white bread, for serving

Steps

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Nutrition Facts

Calories

250kcal

12%
Fat

15g

0%
Saturated Fat

6g

0%
Carbohydrates

12g

0%
Fiber

0g

0%
Sugar

0g

0%
Protein

30g

1%
Cholesterol

75mg

3%
Sodium

1,200mg

60%

Percent Daily Values are based on a 2,000 calorie diet.

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