We put "BBQ" in parentheses because we live in an apartment, so actual smoking/bbq'ing isn't an option; Let's see if sous vide works just as well!
Step 1 - Brine:
→ 1.6kg Beef Brisket (we could only find Australian grass-fed beef)
→ 90g Salt
→ 60g Brown Sugar
→ 45g Liquid Smoke
Mix all ingredients & refrigerate. Apparently if you have an injector/syringe, injecting the meat with the solution brings down the brine time to about 48 hours. We didn't inject and brined for 6 days instead.
Step 2 - Fake Smoke Ring:
→ 5g Curing Salt / Prague Powder #1
Dissolve in a small amount of brine before mixing back into the container. This step is purely for cosmetics (to make the brisket look like it was BBQ'ed) and is therefore optional.
Step 3 - Glaze & Sous Vide:
→ 80g Molasses
→ 40g Liquid Smoke
→ 20g Soy Sauce
Use a pastry brush to glaze the Brisket before Sous Vide'ing at 68°C for 24hours. Note: we had quite a bit of leftover glaze so you could probably halve the ingredients.
Step 4 - Rub:
→ 50g Salt
→ 67g Brown Sugar
→ 35g Black Pepper
→ 15g Smoked Paprika
→ 15g Mustard Powder
→ 10g Onion Powder
→ 5g Garlic powder
Use a pastry brush to glaze the Brisket before liberally sprinkling on the rub. Note: we had a significant amount of leftover rub so you could probably reduce the ingredients to a third.
Step 5 - Bake:
We finished the Brisket in a 125°C oven for almost 3 hours to bake on the bark (crust).
Finished Product & Verdict:
This Brisket was amazing! Savory and mega-juicy, with a superb bark; We dare say it's a lot better than the majority of commercial (i.e. sold in restaurants) Briskets that we've tried! The bark might perhaps do with less sugar and more black pepper though, but other than that we're absolutely delighted with the result & can't wait to try it again!
If you enjoyed the video, and/or you'd like to share more tips & tricks, we'd absolutely love to hear from you: Leave us your comments below!