Grass Fed Sous Vide Beef Brisket

• 2.5lb grass fed beef brisket
• 1 /12 Tbsp Salt
• 2 tsp ground black pepper

OR

• 2 Tbsp Omnivore Salt or favorite steak seasoning salt

1. 1. Generously season brisket with salt and pepper, or in this case I used omnivore salt. Omnivore salt is a seasoning blend so if you want more than salt and pepper, add in some garlic and onion powder, a few chile flakes or your favorite steak seasoning blend if desired.
2. 2. Set up sous vide in a large pot or container of water and set to 60 degrees C. Once the water bath has reached temp you are ready to cook
3. 3. Seal seasoned brisket with 2 tablespoons of pork fat in either ziplock bag or vacuum seal with food saver
4. 4. Place prepared brisket in water bath for to 24 hours
5. 5. Water will evaporate from the water bath so be sure to check water level and replenish as necessary- the Nomiku has a max and min level- if the water gets too low the machine will turn off and your cooking can be affected.
6. 6. This extended cooking time will help the connective tissues of the brisket break down and add flavor and juiciness to the meat while transforming the tough piece of meat into a tender cut
7. 7. If you have timed your brisket to come out of the water bath when you will be eating have your grill pre heated to high and ready to sear.
8. 8. Remove the brisket form the bag, pat dry and season again for grilling, sear the brisket to give bbq flavor for just 2-3 minutes per side to avoid over cooking, let brisket rest for 5-10 minute before slicing.