Sous Vide Brisket Smoked and Cooked Medium, Tender, and Juicy!
Channel: Fire & Water Cooking
Date: 2018-08-03

Did you ever think you could make a tender, juicy, beef brisket without having to cook it to death to over 200 degrees internal temperature? Or having to worry about the stall or tending and worrying about a fire for 10-12 hours? Check out what sous vide can do to help make beef brisket into a wonderful, stress free medium doneness, tender and flavorful! I used Runnin Wild Foods Gourmet Beef Rub for seasoning, check out the link below! Brisket was cooked at 134 for 48 hours sous vide, then smoked for 3 hours at 250 with hickory and pecan. 

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