To get the perfect brisket, you generally need to cook it thoroughly, at least enough to render out all the fat and make it tender. The result is delicious, but well done. If you’re looking for a medium-rare solution with all the tenderness and silkiness of a regular brisket, sous vide is the answer. The best part is that it’s delightfully hands-off; the worst part is that from the moment you read this recipe, you’re at least 50 hours away from eating it. It’s worth the wait.
Medium Rare Brisket vs Traditional Smoked Brisket!
I've discussed before that briskets are quite large and come in two parts (the flathead and the point), both of which are also quite large. However, most markets sell crosscuts that have a little bit of both, plus a fair amount of fat that needs to be trimmed. This recipe uses a 5-pound piece, but can be adapted to any piece that will fit in the sous vide bag. No matter which piece you choose, be sure to trim all of the fat to a maximum of ¼ inch.
Briskets need seasoning, and they especially benefit from a little salt. The internet is full of complicated rubs and recipes for brisket, but I find za'atar to be a woefully underused choice. I generously rubbed the meat with this spice mix of marjoram, thyme, cumin, coriander, sumac, salt, and sesame seeds, using 6 or 7 tablespoons, and then sprinkled it with another 2 tablespoons of table salt.
In many cases, sous vide cooking meat requires a sear at the beginning (or a reverse sear at the end). We do neither. Simply place the meat in the sous vide bag once it’s seasoned, set the temperature to 131°F, and let it sit for 50 hours. Check every 12 hours or so to make sure the water level in the container you’re using is sufficient.
