Sous Vide "Smoked" Brisket Sandwiches | Recipeish | Gustus Vitae
Yield: 15-20 Generous brisket sandwiches.
Time Estimate: 27 Hours, including 26 unattended.
Storage Notes: Can be kept, covered and refrigerated, for up to 2 days.
Difficulty: Easy.
Video Recipe: https://www.instagram.com/p/COi-d6yBXcR/
Properly made smoked brisket is an art unto itself - we have leveraged the power of technology to make, in our humble opinion, something that's not only simple and reliably repeatable, but more than that: Better.
Come at us. Or even better - try it for yourself. This is perfect brisket, every time, with no stress and no smoke.
Ingredients
- 1 10-12 LB Brisket
- 1 Full 8oz Tin Spicy Black Truffle BBQ (coming soon!)
- 20 Pretzel buns
- 1 Jar pickles
- 3-4 White onions
- 1 Jar pickled jalapeño slices
For the Homemade BBQ Sauce
- All the reserved liquor from the sous vide
- 1/2 Cup creme fraise
- 8 Tbs tomato paste concentrate
- 3 Tbs Blackberry and French herbs
- 2-3 Tbs cornstarch
- Bring a large sous vide bath up to 140F.
- Trim your brisket to your liking, leaving the majority of the fat on. The long, slow sous vide bath will render it away.
- Cut brisket in half at the widest point so both pieces will fit into sous vide bags. Generously rub all over with 3/4ths of the Spicy Black Truffle BBQ Rub, getting into every nook and cranny.
- Vacuum seal, and pop in the bath for 24 hours.
- At the 24 hour mark, preheat oven to 280F.
- Remove bags sous vide, and strain off liquor into a medium sauce pot, getting every last bit you can.
- Arrange both brisket pieces on a wire rack above a tray. Use the remaining 1/4th of the Spicy Black Truffle BBQ to rub generously onto the top sides of both brisket pieces.
- Pop in the oven for 1:45 - you're looking for a nice, rich bark crust to form, but don't want to over-do it.
- While the brisket is in the oven, add tomato paste, creme fraise, and Blackberry & French Herbs seasoning into your sauce pot with the liquor.
- Increase heat to high and bring to boil, whisking as you do. Add in cornstarch, whisking briskly, then reduce to a low simmer. Test for consistency, adding cornstarch as required to get that thick BBQ sauce consistency.
- Remove brisket from oven, and tent with foil.
- Toast buns, slice onions into small rings, and get out the pickles and jalapeños.
- Thinly slice brisket against the grain, and steal a bite or two for yourself.
- Thickly layer your homemade BBQ sauce on top and bottom buns, top with an over-generous amount of brisket, followed by pickles and jalapeños, and crown.
- Serve and devour - for us, these may just be the ultimate sandwich.