Sous Vide Brisket (Experiment #2)
Cook an edible brisket *without* having access to a smoker (because we live in an apartment). The first experiment was somewhat of a failure because I completely over-salted (and also over-cooked) the first brisket, but this is the result of my second attempt!
Brisket: 7.2lb Point Cut from WinCo Injected with 1/3 cup of Kosmos Q Original Brisket Injection mixed with 2 cups of beef broth.
Vacuum sealed in expandable food saver bag
Cooked via Sous Vide technique at 150F for 48 hours
Removed from bag, drained the juices, dried it off, and then rubbed it down with Paulie Spice : Sweet Hickory Smoke BBQ Seasoning and Rub
Placed it on top of a rack inside of an aluminum foil coated cookie sheet pan and roasted it in the oven at 300F until internal meat temperature reached 208F.