Brisket 101

Carlene Thomas RDN
Carlene Thomas RDN
July 20, 2020
With a 24 hour sous vide mode, 100% steam cook in your Anova Precision Oven, this brisket is tender and perfectly cooked (and worth the wait!). Topped with a coffee wet mop and spice rub, each bite is tender and flavorful. While the entire process takes several days, we promise it’s worth it! Make your own brisket variation by changing up the brine and spice flavors.
Serves
10
Prep Time
48:00
Cook Time
25:00
Brisket 101
5 (1)
3
Ingredients
8 cups
Water
6 cups
Ice cubes
1 cup
Light brown sugar
½ cup
Diamond Crystal Kosher salt
4
Star anise
2
Cinnamon sticks
2 tsp
Fennel seeds
1 tsp
Mixed peppercorns
7 lb
Trimmed flat brisket
¼ cup
Molasses
1 Tbsp
Liquid smoke
1 Tbsp
Coconut aminos
¼ cup
Brewed coffee
2 T
Kosher salt
2 Tbsp
Light brown sugar
4 tsp
Paprika
1 tsp
Garlic powder
2 tsp
Onion powder
2 tsp
Freshly ground coriander
1 tsp
Black pepper, freshly ground
1 tsp
Ground mustard
Steps

1. Prepare brine

Heat spices in a large dry pan over medium heat and toast for several minutes. Add water and bring to a simmer. Add brown sugar and salt, stir to dissolve and remove from heat.
Prepare brine

2. Prepare brine vessel

In a very large container that can hold the brisket and cover with brine quantity, add the 8 cups of brine liquid with the ice and stir. Adding ice creates the correct liquid amount without raising the temperature of the brisket. Add brisket once syringed (see next step) use a plate to keep submerged. Cover and refrigerate 48 hours.
Prepare brine vessel

3. Inject brisket before refrigerating

Using the brine liquid from the previous step, inject the brisket with the brine in roughly 5 different locations to speed brining process by several days.
Inject brisket before refrigerating

4. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 155°F
Heat: Rear

5. Prepare brisket for cooking

Remove from brine and place on perforated pan. Insert probe to keep tabs on temperature (although not completely necessary during this step). Place solid pan several racks under perforated pan once in Oven. Ensure your water tank has sufficient water for a 24 hour period.
Prepare brisket for cooking

6. Cook 24 hours

Sous Vide Mode: On
Steam: 100%
Temp: 155°F
Heat: Rear
24:00 Timer

7. Remove from Oven

After 24 hours, remove from oven and discard liquid caught in solid pan (you may have to do this with once during the sous vide mode process already). Return solid pan to oven in a lower position.
Remove from Oven

8. Prepare wet mop liquid

Combine coffee, aminos, liquid smoke, and molasses and stir together in a small vessel.
Prepare wet mop liquid

9. Preheat Oven

Sous Vide Mode: Off
Steam: Off
Temp: 245°F
Heat: Rear

10. Apply wet mop

Apply the coffee mixture to both sides of the brisket, removing any whole spices from the brine that may remain.
Apply wet mop

11. Add spice mixture

Coat brisket in spice mixture. Make sure you add to the edges and sides! Place brisket fat cap up back on the perforated pan.
Add spice mixture

12. Cook

Cook about an hour but do not let internal temperature exceed 190 F. Place 1-2 rows above the solid pan in the Oven.
Sous Vide Mode: Off
Steam: Off
Temp: 245°F
Heat: Rear
245°F Probe Target

13. Broil until crust darkens and hardens

Broil until crust darkens and hardens
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top
00:07 Timer

14. Rest, slice, and serve

Rest 20-30 minutes. If you feel the crust is not sufficiently “barked” torch the top if desired. Slice thinly and serve with white bread, pickles, sliced onion and watermelon. If you want to make a sauce, use the drippings from the dry oven section caught in the solid tray and serve alongside.
Rest, slice, and serve
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