Sous Vide Brisket

1

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Full recipe & nutritional value on foodfaithfitness.com

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Sous Vide Brisket

1

Mix the black pepper and kosher salt in a bowl, then rub two-thirds of the mixture onto the brisket evenly.

2

Place the seasoned brisket into a vacuum-seal bag and seal it securely.

3

Submerge the sealed bag in the sous vide water bath, ensuring it does not obstruct the machine’s intake or output, and cook for 24 to 36 hours.

4

After cooking, chill the brisket in an ice water bath until it reaches room temperature, about 30 to 45 minutes.

Full recipe & nutritional value on foodfaithfitness.com