Ingredients:

  • 1 (12-14 pound) whole beef brisket, packer cut (5.4-6.4 kg)
  • 2 tablespoons coarse sea salt (30 ml)
  • 2 tablespoons freshly ground black pepper (30 ml)
  • 1 tablespoon granulated garlic (15 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 teaspoon cayenne pepper (5 ml) (optional)
  • 2 tablespoons beef tallow or rendered bacon fat (30 ml)
  • Wood chips (hickory, oak, or a blend), for smoking

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch of fat cap.
  2. Combine salt, pepper, garlic powder, onion powder, and cayenne pepper (if using). Generously rub the seasoning all over the brisket.
  3. Vacuum seal the brisket in a bag, optionally, add the beef tallow or bacon fat into the bag. Ensure all air is removed. If using a freezer bag, use the water displacement method to remove air.
  4. If smoking, preheat your smoker to 225°F (107°C). Smoke the brisket for 1-2 hours, monitoring the internal temperature.
  5. Preheat your sous vide water bath to 155°F (68°C). Submerge the sealed brisket in the water bath and cook for 24-36 hours, depending on the desired tenderness.
  6. Remove the brisket from the water bath and chill in an ice bath for at least 1 hour. (This helps prevent the brisket from falling apart during searing.)
  7. Remove the brisket from the bag and pat dry with paper towels. Heat beef tallow or bacon fat in a cast iron skillet over high heat until smoking hot. Sear the brisket on all sides until a dark, crispy bark forms. Alternatively, sear it on a hot grill.
  8. Let the brisket rest for at least 30 minutes before slicing against the grain and serving.