😳 This Sandwich took 12 days... Homemade Montreal Smoked Meat | Sous Vide Beef Brisket

smoked meat

🥗Healthier: turkey breast

💰Cheaper: corned beef

Turkey is leaner, while corned beef is more accessible.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber, while white bread is often less expensive.

Select a piece of beef brisket with good marbling and an even flat.

Trim the fat from the brisket, removing extra fat from the sides and any gray meat, leaving about a quarter of an inch on top.

Remove hard white fat and silver skin from the brisket.

Weigh the brisket using a body scale to determine the amount of curing salt needed.

Mix curing salt with kosher salt and spices (dill seeds, garlic powder, onion powder, coriander seeds, mustard seeds, white pepper, black pepper, and pepper flakes) in a spice grinder.

Apply the spice rub to the brisket, patting it down to ensure it sticks.

Place the brisket in a container and refrigerate, flipping it every day for 8 to 10 days to ensure an even cure.

Rinse off the seasoning from the brisket and soak it for 4 hours, changing the water 2-3 times to reduce saltiness.

Coarsely grind cracked black pepper and coriander seeds, then apply them to the brisket, pressing them in.

Dry the brisket in the fridge overnight before smoking.

Smoke the brisket at 225°F until it reaches an internal temperature of 150°F, spritzing with a mixture of apple cider vinegar and Worcestershire sauce.

Bag the smoked brisket in extra-large expandable bags, double-bagging for safety.

Sous vide the brisket at 150°F for 24 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens