Slow-Cooked Smoked Brisket

Emily Farris
Emily Farris
November 12, 2021
If you have a smoker, you need to make this brisket. Unless you’re headed to a barbecue competition, of course. Upon check in at a cook-off, judges often want to see a team’s raw meat. And it’s to make sure you’re not using a method like this one to show up with an almost-perfect brisket, drop it on the smoker for a few hours, and take home first place. Luckily, there are no rules in your kitchen — just the Anova Precision Oven, which makes cooking an expensive and often intimidating cut of a meat a breeze.  Because this brisket spends most of its time in sous vide mode, and not on the smoker, it’s best when served with a smoky barbecue sauce. 
Prep Time
Cook Time
Slow-Cooked Smoked Brisket
3 (2)
1 (5- to 7-lb)
brisket flat
2 Tbsp
1 Tbsp
kosher salt
1.5 tsp
freshly ground black pepper
¼ cup
barbecue rub, divided

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 148°F
Heat: Rear

2. Season Brisket

Rub the mustard all over the brisket and then add the salt, pepper, and 2 tablespoons of barbecue rub. Position it on a roasting pan or the sheet pan included with the Anova Precision Oven.
Season Brisket

3. Cook

Transfer to the oven and cook for 24 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 148°F
Heat: Rear
24:00 Timer

4. Prepare for Smoking

The next day, heat a smoker to 275ºF (135ºC) with oak wood. Remove the brisket from the oven and pat dry with paper towels. Season with the remaining 2 tablespoons barbecue rub. 
Prepare for Smoking

5. Smoke

Transfer to the smoker and cook for 3 hours.

6. Rest and Serve

Let rest for 20 minutes before slicing and serving.
Rest and Serve
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