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Sous Vide "Smoked" Brisket Sandwiches | Recipeish | Gustus Vitae

by Frankie Scanlon

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.

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

For the Homemade BBQ Sauce

    Directions
    • 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 Chop House Choice BBQ Seasoning, 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 Everything But The Sunday Roast 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.
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