Sous Vide Brisket with Ancho Dippin’ Sauce
In today’s recipe, we are cooking a brisket using the Sous Vide method with the Anova Precision Cooker. We will complete this entire cook inside. That’s right no smoker and no grill. To go along with the brisket, we are also making an Ancho-Bourbon Dippin’ sauce.
Ingredients Brisket
- 1 brisket flat, 3.7 lb
- 1 teaspoon Prague Powder #1
- 4 Rivers Coffee Rub
- Oak Ridge BBQ Santa Maria Grill Seasoning
Ingredients Ancho Dippin’ Sauce
- 1 bag of gravy mix from a turkey
- ¼ cup bourbon
- 1 tablespoon minced garlic
- 2 teaspoons mustard
- 1 teaspoon coriander
- 1 teaspoon Ancho Chile powder
- Brisket juice from the vacuum seal bag
Recipe Instructions
- Trim the brisket to remove any excess fat.
- Add the Santa Maria Grill Seasoning and Prague Powder #1 to a bowl and mix well.
- Season both sides of the brisket with the Santa Maria Grill Seasoning and Prague Powder #1 mixture. Then season with the 4 Rivers Coffee Rub.
- Place the brisket in a vacuum sealer bag and add the liquid smoke.
- Seal the brisket bag using a vacuum sealer.
- Set the temperature on the Anova Precision Cooker to 155°F.
- Add brisket to the water bath and cover it with a lid or saran wrap (helps eliminate evaporation). Cook for 26 hours.
- When the brisket has finished cooking, cool to room temperature. You can use an ice bath to accelerate this process.
- Remove the brisket from the bag and pat dry. Save the brisket juice for the Ancho Dippin’ sauce.
- Preheat the oven to 350°F and Place the brisket on a raised wire rack on a baking pan and then cook in a preheated oven at 350°F for 2 to 3 hours. The total time will depend on the final color you want on the outside of the brisket.
- While the brisket is cooking, add all of the Ancho Dippin’ Sauce ingredients to a medium sauce pan and simmer for 10 to 20 minutes.
- Serve!
Watch our video for the detailed recipe instructions.
