I make a damned good brisket, not gonna lie. And because I’m super nice, I will share how.
5#brisket, trimmed
1/2c turbinado sugar
1tsp smoked paprika
2T season salt
1/2tsp reaper dust (or other hot pepper powder)
1/2tsp dry mustard
1T. Schwarma seasoning
Sprig of parsley
Sprig of culantro
Place brisket in a vaccuum bag. Add 1/2 tsp paprika, 1T. season salt, dry mustard, schwarma seasoning, and parsley and culantro to the bag and seal. Sous vide cook it at 135 degrees for 36 hours...just start it and forget it until the timer beeps!
If you do not have a sous vide, allow it to rest with the seasonings for several hours, then place in pressure cooker on high pressure with 1 cup of beef broth for 35 minutes (I like sous vide results better but...)
Once cooled, remove brisket from vacuum bag and reserve juice. Rub the brisket with the remaining seasonings and wrap in foil until ready to grill. Sear for 2 minutes per side on the grill to make your nice crust!
Jus: small saucepan. Reduce jus to 1/2, add 2T butter, a speck of smoked paprika.
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| prior to the jus! |
1/2c turbinado sugar
1tsp smoked paprika
2T season salt
1/2tsp reaper dust (or other hot pepper powder)
1/2tsp dry mustard
1T. Schwarma seasoning
Sprig of parsley
Sprig of culantro
Place brisket in a vaccuum bag. Add 1/2 tsp paprika, 1T. season salt, dry mustard, schwarma seasoning, and parsley and culantro to the bag and seal. Sous vide cook it at 135 degrees for 36 hours...just start it and forget it until the timer beeps!
If you do not have a sous vide, allow it to rest with the seasonings for several hours, then place in pressure cooker on high pressure with 1 cup of beef broth for 35 minutes (I like sous vide results better but...)
Once cooled, remove brisket from vacuum bag and reserve juice. Rub the brisket with the remaining seasonings and wrap in foil until ready to grill. Sear for 2 minutes per side on the grill to make your nice crust!
Jus: small saucepan. Reduce jus to 1/2, add 2T butter, a speck of smoked paprika.
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