The Best Way to Cook Select-Grade Brisket with Sous Vide and Smoke

Transform a lean select-grade brisket into a tender, juicy masterpiece using a combination of smoking and sous-vide cooking.

Introduction:

Select-grade briskets are known for their leanness, often resulting in a dry and tough final product. However, by combining smoking with sous-vide cooking, you can create a brisket that rivals prime-grade quality. This technique locks in moisture, tenderizes the meat, and develops an outstanding bark. Inspired by the research of J. Kenji López-Alt, we optimize the process by smoking first, then sous-viding, ensuring maximum flavor and convenience.

Step 1: Trimming the Brisket

Start by trimming excess fat from the brisket, leaving about ¼ inch for flavor and moisture retention. Removing excessive hard fat ensures an even cook and prevents unpleasant textures.

Step 2: Seasoning the Brisket

Generously season with salt, black pepper, and any preferred dry rub. A classic Texas-style rub (50/50 salt and pepper) enhances the beef’s natural flavors.

Step 3: Smoking the Brisket

1. Preheat your smoker to 225°F using lump charcoal and cherry wood for a deeper bark.
2. Place the brisket fat side up and smoke until it reaches an internal temperature of 160°F. This process develops a rich bark and infuses the meat with smoky goodness.

Step 4: Vacuum-Sealing and Sous-Vide Cooking

1. Remove the smoked brisket and let it cool slightly.
2. Vacuum-seal the brisket in a heavy-duty plastic bag to prevent water leakage.
3. Set your sous-vide bath to 155°F and cook the brisket for 19-20 hours. This slow process ensures tenderness while maintaining the integrity of the meat.

Step 5: Final Slicing and Serving

1. Remove the brisket from the sous-vide bag and pat it dry with paper towels.
2. Slice against the grain to maximize tenderness.
3. Serve immediately, enjoying the moist, steak-like texture of your perfectly cooked brisket.