Work Week Sous Vide Brisket – Healing Ron

Depending on the size of your brisket, you may need to cut it into pieces. If needed cut into pieces big enough to fit in gallon size ziploc bags.If needed trim excess fat from brisket.Season brisket generously with both of the Kinders seasonings. Make sure you season all sides of the brisket.Put individual brisket pieces into gallon size ziploc bags or vacuum seal your brisket if you have access to a sealer. I double bagged my brisket pieces because it was going into the sous vide for so long.Put your brisket in your sous vide, which you have set for 36 hours at 150 degrees.After the 36 hours, take your brisket out of the sous vide. Put the juice from each bag into a sauce pan, you’ll be using that for bbq sauce. Put your brisket pieces on a wire rack that is on a sheet pan, and pat dry with paper towels.Pre-heat an oven to 300 degrees.Season all sides of the brisket again with each of the Kinders seasonings.Place in the pre-heated oven for three hours.While your brisket is in the oven reduce your beef liquid by half, skim out as much of the grease from the top of the liquid as possible.Once the liquid is reduced by half add the jar of Sweet Baby Ray’s and stir well to incorporate the bbq sauce into the liquid.Once it comes out of the oven, let it rest for 20 minutes before slicing.Make sure when slicing you slice your brisket against the grain. Serve with the sauce you made on the side.