Smoked Sous Vide Brisket Recipe with Bourbon BBQ Sauce

For the Brisket

Prepare a smoker over the lowest heat it works at. Preheat a water bath to 150°F (65.6°C).

Mix together the spices in a bowl. Lightly salt and pepper the brisket then coat with the spices. Place the brisket in the smoker and smoke for 30 to 60 minutes, ensuring the temperature of the meat stays below the temperature you will be sous viding it at.

Once the smoking is done place the brisket in a sous vide bag and seal. Cook the brisket for 18 to 36 hours, until it is tender.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Bourbon BBQ Sauce

Whisk together all of the ingredients in a pot over medium-high heat and bring to a simmer. Gently simmer for at least 5 to 10 minutes, and as long as it takes to get to the consistency you prefer. The bourbon BBQ sauce will keep in the refrigerator for at least a week.

To Assemble

Remove the cooked meat from the sous vide bag and pat dry. Lightly salt the outside then quickly sear it until the meat is just browned. Cut the brisket across the grain into thin slices.

Place some arugula on a plate and top with several brisket slices. Drizzle the bourbon BBQ sauce over the top then sprinkle with the salt and parsley. Add the coleslaw then serve.