Ingredients
- 1 brisket 4-6 pounds
- 1/4 cup coarse, ground black pepper
- 1/4 cup kosher salt
Instructions
- Preheat the sous vide machine to 155 degrees Fahrenheit.
- Mix the black pepper and kosher salt in a bowl, then rub two-thirds of the mixture evenly over the brisket.
- Place the seasoned brisket into a vacuum-seal bag and seal it securely.
- 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.
- After cooking, chill the brisket in an ice water bath until it reaches room temperature, about 30 to 45 minutes.
- Dry the brisket with paper towels and season with the remaining spice mixture.
