Sous vide smoked brisket from Serious Eats by J. Kenji López-Alt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 2-3 hours. Can finish on the grill or in the oven.

  • FromScratch on April 07, 2024

    The nice thing about this recipe is that you can do the sous vide days ahead and then smoke it days later. However, the salt and pepper were way too much, and next time I will be cutting that in half. Otherwise, best brisket so far.

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