Best Way to Sous Vide Brisket
Sous Vide is a rising trend in cooking that involves sealing the food and submerging it in a low-temperature bath to cook. It is a slow process, but the results are mouth-watering. If you give the time for it, sous vide makes a mean brisket.
Take Your Time for a Fine Brisket
With large pieces of brisket, you'll want to allow for plenty of time to sous vide your brisket. Give yourself 12 to 36 hours to allow your brisket to reach temperature and give you that tender, juicy texture. The longer the brisket is left in the low-temperature bath, the softer the meat comes out.
The trick to the sous vide is the time, so prepare your meat well-ahead of time and you'll create a brisket worth bragging about.
Choosing the Right Cut
There are two cuts of brisket that you can find, flat cut and point cut. The flat cut is a thin muscle with marbling meaning the fat is woven through the muscle. The pointcut is the cut of meat that resides just above the flat cut, is larger, and has a higher content of marbling.
For the best results, it is recommended to use the pointcut, but these tend to be more expensive cuts and a little harder to find in your local grocery store.
How to Season Your Brisket
Barbecue brisket is a classic, and although this may not be the true sense of barbecue, you can still give it that great taste with the right seasonings. Add your favorite sauce or go for the original style of seasoning, a simple rub of black pepper and salt. If you're looking to give it that smoky taste of barbecue, then you can finish the brisket in the oven, on the grill, or with real smoke.
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Posted in: Cooking Tips & Recipes