How To Make Perfect Sous Vide BBQ Brisket Every Time!

This video demonstrates how to make a perfectly tender and flavorful sous vide BBQ brisket. Wiley, the host, walks you through the entire process, from trimming and seasoning the brisket to smoking it after the sous vide bath.

Here's a breakdown of the key steps:

1. Trimming: Wiley emphasizes the importance of removing excess fat, especially the fat cap, since the fat won't render out in the sous vide bag. He also shows how to separate the point and flat muscles and trim them for optimal cooking.
2. Seasoning: He seasons the brisket with Montreal steak seasoning, applying two coats for better adhesion.
3. Vacuum Sealing: Wiley demonstrates how to carefully place the brisket pieces in sous vide bags and vacuum seal them, ensuring there are no leaks.
4. Sous Vide Bath: The brisket is cooked in a sous vide bath at 137°F (58°C) for 24 hours.
5. Smoking: After the sous vide bath, the brisket is smoked at 225°F (107°C) for 3 hours to develop a bark and enhance the flavor.

The result is a brisket that's incredibly moist, tender, and flavorful, with a beautiful pink color throughout. Wiley demonstrates the tenderness with a "pull test," showing how easily the meat pulls apart.

This video is a great resource for anyone who wants to try sous vide BBQ brisket. It's a detailed and easy-to-follow guide that will help you achieve amazing results.