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BBQ brisket is traditionally smoked for several hours over low heat until the meat is fall-apart tender. I usually don't have the time to tend a brisket for that long so I turn to sous vide. I smoke the brisket for 30 to 60 minutes ahead of time, then seal it in a sous vide bag and cook it for 18 to 36 hours.
I'm looking for a more traditional brisket so I opted for 150°F (65.6°C) for 18 to 36 hours. The longer the brisket cooks, the more tender it will become so an 18 hour cook will be firmer than a 36 hour cook at the same temperature.
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Prepare a smoker over the lowest heat it works at. Preheat a water bath to 150°F (65.6°C).
Mix together the spices in a bowl. Lightly salt and pepper the brisket then coat with the spices. Place the brisket in the smoker and smoke for 30 to 60 minutes, ensuring the temperature of the meat stays below the temperature you will be sous viding it at.
Once the smoking is done place the brisket in a sous vide bag and seal. Cook the brisket for 18 to 36 hours, until it is tender.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Whisk together all of the ingredients in a pot over medium-high heat and bring to a simmer. Gently simmer for at least 5 to 10 minutes, and as long as it takes to get to the consistency you prefer. The bourbon BBQ sauce will keep in the refrigerator for at least a week.
Remove the cooked meat from the sous vide bag and pat dry. Lightly salt the outside then quickly sear it until the meat is just browned. Cut the brisket across the grain into thin slices.
Place some arugula on a plate and top with several brisket slices. Drizzle the bourbon BBQ sauce over the top then sprinkle with the salt and parsley. Add the coleslaw then serve.
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