Smokeless Smoked Brisket
8kg Water, cold 240g Smoked salt 160g Brown sugar 240g Liquid smoke, hickory or mesquite, divided 6kg Brisket 20g Prague Powder no. 1, optional 240g Molasses 60g Liquid aminos, or soy sauce
Rub 300g Smoked salt 200g Brown sugar 120g Chipotle powder, or smoked paprika 100g Black pepper 45g Mustard powder 30g Onion powder 15g Garlic powder
1 Pour water into a container and add 240g smoked salt, 160g brown sugar and 120g liquid smoke. Whisk until all ingredients are dissolved.
2 Trim brisket to desired fattiness.
3 Inject the meat with some of the brine. Leave the brisket in the bucket of brine for 24–72 hours. As we are not using traditional smoking methods we will be unable to create a smoke ring on the meat. It is possible to create a fake smoke ring with Prague Powder no. 1 (ppn1). Mix the ppn1 into the brine and let the brisket soak for another 2–3 hours.
4 In a bowl mix the remaining Liquid smoke, molasses and liquid aminos.
5 Preheat a sous vide bath to 68°c. While it heats brush half the glaze onto the brined brisket.
6 Transfer the brisket to a sous vide bag and cook for 24 hours.
7 Combine rub ingredients and grind to a medium coarseness.
8 Once the brisket has finished cooking glaze it with the remaining glaze.
9 Preheat an oven to 125°c. Apply a liberal coating of rub to the surface of the meat, and transfer to a baking rack. Allow meat to cook for until a nice crusty bark develops, about 3–4 hours. Let the meat cool for a few minutes before you slice into it.