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Slow-Cooked Smoked Brisket

Name: Slow-Cooked Smoked Brisket
Prep time: 30 min
Cook time: 1620 min
Total time: 1650 min
Ingredients: 1 (5- to 7-lb) of brisket flat; 2 Tbsp of mustard; 1 Tbsp of kosher salt; 1.5 tsp of freshly ground black pepper; 0.25 cup of barbecue rub, divided

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.

Serves

Prep Time

00:30

Cook Time

27:00

3 (2)

1187

Ingredients

1 (5- to 7-lb)

brisket flat

2 Tbsp

mustard

1 Tbsp

kosher salt

1.5 tsp

freshly ground black pepper

¼ cup

barbecue rub, divided

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Steps

1. Preheat the Oven

Rack

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.

3. Cook

Rack

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.

5. Smoke

Transfer to the smoker and cook for 3 hours.

6. Rest and Serve

Let rest for 20 minutes before slicing and serving.

20 Comments

Candy Chau

I t

11mo

Eran Basis

one of the best recipes I have done here. Absolutely F A N T A S T I C !!

Gérard Cherpion

Anova Food Nerd

This recipe seems backwards … surely you should smoke first then use Anova to finish and/or hold temp?

Esteban Celis

I agree with Adam. Supposedly, smoke penetrates cold meat better than cooked meat. So I would first smoke the brisket in a smoker for about 1 to 2 hrs at 200 F and then transfer to the Anova to finish it. I did this with baby back ribs and they turned out great! My only concern is that the oven maintained a smoke smell for a week. Next time I will put the meat in a Sous Vide bag or wrap it in plastic wrap for the Sous Vide step. Will give an update on how this works for brisket.

Brian Buckley

I have been smoking ribs for 2-3 hours at 170 degrees (Traeger pellet grill) and then cooking on the APO for 6 hours at 158. I like the smoke first. Would that work here as well (lower temp in APO)?

Anova Culinary

yes that should work fine!

Anova Food Nerd

Any alternative if I don’t have a smoker?

Anova Culinary

you can finish the brisket in a couple of different ways without a smoker. If you don’t have a grill, you can add some liquid smoke to the rub for flavor, then finish using the browning steps in our Pulled Pork 101 recipe. If you have a grill, you can mimic the smoker with soaked wood chips. Depending on the grill and its ability to hold a consistent low temp, you may need to cut the smoking time down.

Steve

This is how it looks after Stage 1 of sous vide (I went with 27 hours just because I wasn’t going to be home at the 24 hour mark). I figured, before messing with a Stage 2, let me try it. And, my 16 year old son also wanted to be a taste tester. His words, “I don’t think you should mess with it any more, that’s great!” Then he asked, “how much of that is bone?” To which I responded, “None.” He smiled and said, “Niiice!”

Steve

Is it ok to put soaked wood chips in the Anova oven (and, if so, what stage would be best)?

6mo

Alex Brown

This was a huge success! Thanks so much. It was moist and flavorsome and had a lovely texture. People are already talking about the best time for me to make it again. I cooked my 6lb roast from frozen; when I checked in after 2 hours it was completely defrosted and warm and I added the first bbq rub

Alex Brown

i smoked it in cuisinant pellet smoker.

Sharon Skelton

I'm so sorry for those who didn't like this. We just pigged out on this brisket and it was awesome! Smoked in our MBE with the water bath. Juicy, falk apart tender, and tasty.

Dan Robinson

If you want to ruin a brisket and turn it into a brown roast then this is perfect for you. If u want a good brisket the way it should be, stick to the smoker.

Anova Culinary

So sorry this didn’t work for you!

Slab Daddy

At a friend’s restaurant they smoke brisket in a commercial combi oven. Is it possible to do that on a small scale in the Anova? What would the risks be?

Alex

This comment was deleted.

Alex

May want to double check the timer on step 3.

Emily Farris

good catch! Thank you. Updating now.