Seungwoo Dad's Texas Brisket

Name: Seungwoo Dad's Texas Brisket
Cook time: 4440 min
Total time: 4440 min
Yield: 6 servings
Cuisine: Korean
Ingredients: Beef Brisket (Chado-yangji) approx. 6kg; Water (for brining); Salt (appropriate amount for brining); Sugar (appropriate amount for brining); Molasses; Soy Sauce; Liquid Smoke (purified product using natural wood); Rub ingredients (spice blend including paprika powder, garlic powder, onion powder, coarse black pepper, etc.)

A tender and heartfelt homemade Texas-style brisket dish, slowly cooked for 48 hours using the sous vide method and then seasoned and baked in the oven.

3 days 2 hr Difficulty Hard Meat & mains

Main ingredients

Beef Molasses Soy Sauce Liquid Smoke Paprika Powder Garlic Powder Onion Powder Black Pepper

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Beef Molasses Soy Sauce Liquid Smoke Paprika Powder Garlic Powder Onion Powder Black Pepper

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Quick recipe

Cooking tips

Injecting the brining solution directly into the meat using a syringe can shorten the brining time from the usual 4-5 days to 24 hours.
When vacuum sealing, ensure all air is removed. Any remaining air can cause parts of the meat to not be submerged in the water during sous vide, leading to uneven cooking times.
The dark color that develops on the surface in the oven is not burnt; it's the result of Maillard and polymerization reactions where proteins, sugars, and spices combine at a low temperature (120°C).
When choosing liquid smoke, opt for natural versions made from purified 'charcoal' rather than sawdust to avoid tar components, ensuring it's healthier.

Recommended for

Those who want to recreate authentic, tender Texas-style barbecue at home.
Cooking enthusiasts who want to maximize the juiciness and tenderness of meat using sous vide equipment.
Those preparing a special main dish for guests on a special occasion, investing time and effort.

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Seungwoo Dad's Texas Brisket

Main ingredients

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