Indoor Smoked Brisket

Summary by Krater

Two chefs demonstrate how to make indoor smoked brisket using modern culinary techniques like sous-vide and injection brining to achieve traditional smoky flavor and bark without a smoker, receiving high praise from visiting barbecue experts.

From the video

Answers: How do you make smoked brisket indoors without a smoker?

• indoor smoked brisket
• sous vide brisket technique
• brisket brining and injection
• making barbecue bark in oven

Ingredients

• packer brisket
• smoky salt
• ground sugar
• liquid smoke
• pink salt
• nitrite
• molasses
• liquid aminos
• black pepper
• smoked paprika
• garlic powder
• onion powder
• mustard
• brown sugar

What it concludes

• Brining and injecting the brisket with a brine mixture helps bypass the need for a traditional smoker while delivering authentic flavor.
• Sous-vide cooking at 155 F for 24 hours yields a juicy, well-done, and braisy brisket texture.
• Finishing the brisket in a low-temperature oven after coating with a molasses glaze and spice rub creates a rich and crusty bark.