24 Hour Brisket Recipes

SOUS VIDE BRISKET

Steps:

• Vac and seal the brisket in a sous vide bag.
• Heat the water in your sous vide machine to 155.
• Cook the brisket for 24-36 hours.
• After the cook, remove the meat from the water bath and plunge in ice water bath to cool if not smoking the meat right away.
• To finish the brisket, drain the liquid away from the bag, saving it to add to a sauce or use it to help reheat the meat.
• Sprinkle salt and pepper over the surface of the meat and smoke the meat on a grill or smoker at 300 for 2-3 hours or until the internal temperature is 170.
• To serve, slice the meat in thin slices.

SLOW-COOKED, TEXAS-STYLE BEEF BRISKET

Steps:

• Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
• Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
• After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.

24 HOUR BRISKET

Steps:

• Preheat oven to 200.
• Place brisket in baking dish, fat side up.
• Pour coffee over brisket, seal or cover and bake for 24 hours.
• Remove from oven, scrape off fat and throw away. Throw away all liquids and fat products from pan. Mix sauce and pour over top of brisket and bake for one more hour.
• Let cool, and enjoy :].
• To freeze: Place in a rigid container and freeze.
• To heat: Reheat in a microwave on high until heated through for a quick meal!