Servings: 12
Ingredients
- 1.0 whole Brisket
- None Head Country BBQ Sauce
- None Head Country Dry Rub
Directions
- 1. Trim excess fat from brisket to leave about 1/4 inch of fat on the side will all fat. Remove any hard fat since that will not render down. You can remove the fat from the cap since there is a fatty layer that goes all the way through.
- 2. Cut into 2 sections so it fits in the smoker
- 3. Dry with paper towels
- 4. Cover with Head Country dry rub
- 5. Put in smoker for about 5 hours at 225.
- 6. Temp should be around 160 to 180
- 7. Pull brisket out and vac seal for later use. You can freeze at this stage
- 8. Sous Vide at 165 for 12 to 18 hours. If frozen then 18 hours.
- 9. Pull from Vac Seal and pat dry
- 10. Put in over at 300 for 20 to 30 minutes
- 11. Rest, then serve