Brisket 101

Carlene Thomas RDN
Carlene Thomas RDN
September 29, 2021
With a 24-hour cook using the Anova Precision Oven’s sous vide mode, this brisket is tender, moist, and totally worth the wait. Topped with a coffee wet mop and spice rub, each bite is tender and flavorful. You can make your own variation by changing up the spices in the brine, rub, and wet mop. Leave the amounts of sugar and salt the same. Note: This recipe works best when the there’s some airflow underneath the brisket. The photos in this recipe show a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.
Prep Time
Cook Time
Brisket 101
5 (2)
star anise pods
cinnamon sticks
2 tsp
fennel seeds
1 tsp
mixed peppercorns
8 cups
1 cup plus 2 Tbsp
light brown sugar, divided
½ cup plus 2 Tbsp
Diamond Crystal kosher salt, divided
6 cups
ice cubes
1 (7-pound)
trimmed brisket flat
¼ cup
brewed coffee
¼ cup
1 Tbsp
liquid smoke
1 Tbsp
coconut aminos
4 tsp
2 tsp
freshly ground coriander
2 tsp
onion powder
1 tsp
garlic powder
1 tsp
freshly ground black pepper
1 tsp
ground mustard

1. Prepare Brine

Heat the star anise pods, cinnamon sticks, fennel seeds, and peppercorns in a large pot over medium heat. Let toast until aromatic, 3 to 5 minutes. Add the water and bring to a simmer. Stir in 1 cup of the sugar and 1/2 cup of the salt until dissolved and remove from the heat. Stir in the ice cubes.

2. Inject Brisket

Use an injector to inject the brisket with brine in about 5 different locations. This will speed up the brining process.
Inject Brisket

3. Brine Brisket

Transfer the brisket to a large container. Add the remainder of the brine. Place a plate over the brisket to keep it submerged. Cover the container and refrigerate for 48 hours.
Brine Brisket

4. Preheat the Oven

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

5. Prepare Brisket for Cooking

Remove the brisket from the brine and place on a perforated pan. If you’d like, you can insert the probe to keep tabs on the brisket’s temperature, but it isn’t necessary during this step. Ensure your water tank has sufficient water for a 24 hour period.
Prepare Brisket for Cooking

6. First Cook

Transfer the brisket to the oven, attach the probe (if using), and place a rimmed sheet in the lowest position. Cook until very tender, 24 hours. Check on the sheet pan a few times during the cook to discard liquid if needed.
Sous Vide Mode: On
Steam: 100%
Temp: 155°F
Heat: Rear
24:00 Timer

7. Remove from Oven

Remove the brisket from the oven. Discard liquid collected in the sheet pan and return the pan to the lowest position in the oven.
Remove from Oven

8. Adjust Oven for Second Cook

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

9. Prepare Wet Mop and Spice Rub

Whisk together the coffee, molasses, liquid smoke, and coconut aminos in a small bowl. In a second small bowl, stir together the paprika, coriander, onion powder, garlic powder, pepper, ground mustard, and remaining 2 tablespoons salt and sugar.
Prepare Wet Mop and Spice Rub

10. Apply Wet Mop

Brush the wet mop on both sides of the brisket. Discard any pieces of whole spices you may find on the brisket.
Apply Wet Mop

11. Add Spices

Coat the brisket on all sides with the ground spice mixture. Return to the perforated pan with the fat cap up. If you haven’t already, insert the food probe into the center of the brisket.
Add Spices

12. Second Cook

Return to the oven, attach the probe, and cook until it reaches its target temperature, about 1 hour.
Sous Vide Mode: Off
Steam: Off
Temp: 245°F
Heat: Rear
190°F Probe Target

13. Broil

Let the oven adjust to broil and continue to cook until the brisket has developed a dark brown crust, about 7 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top
00:07 Timer

14. Rest, Slice, and Serve

Let rest for 20 to 30 minutes. If you feel the brisket has not formed a sufficient crust, you can use a torch to brown the top. Thinly slice and serve with white bread, pickles, sliced onion, and watermelon. If you want to serve with a sauce, use the drippings from the second cook.
Rest, Slice, and Serve
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