How to Sous Vide Smoked Brisket

  1. Prepare Sous Vide Water Bath

    Fill the sous vide container with enough water to ensure the brisket will be fully submerged, meeting the minimum water level for your sous vide circulator. Set the target temperature to 135°F (57°C) and let the water heat up.

  2. Apply the Rub

    Combine salt, sugar, crushed black pepper, cajun powder, garlic powder, onion powder, cumin seeds, paprika powder, and crushed chili powder in a mixing bowl. Use a whisk to mix thoroughly. Evenly rub this mixture over every surface of the brisket, ensuring it’s well coated.

  3. Add Liquid Smoke (Optional)

    If you want a smoky flavor without using a smoker, add a half teaspoon (about 3 grams) of liquid smoke to each sous vide bag. The liquid smoke will disperse during cooking, so there’s no need to distribute it perfectly.

Smoked Pork Loin

Indulge in the tantalizing taste of our succulent pork ribs, meticulously smoked to enhance their rich flavor. Perfectly complemented by your preferred BBQ sauce, these ribs offer a mouthwatering experience that will leave you craving more.
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Prep Time 30 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 40 minutes
Servings 2 people

Equipment

  • Smoker
  • Tongs
  • Small Mixing Bowl
  • Brush
  • Chef Knife

Ingredients
  

Barbecue Rub

  • 1.3 oz Kosher salt
  • 1.4 oz Black Pepper, freshly cracked
  • 0.3 oz Garlic powder
  • 0.7 oz Paprika powder

For the pork loin

  • 5 pounds Pork loin (boneless)
  • Yellow mustard

Instructions
 

  • Prepare a smoker with wood or pellets (preferably hickory or apple wood) to 225℉/107℃.
  • Prepare a bowl, add salt, black pepper, garlic powder, onion powder, and paprika powder. Mix well.
  • Pat the pork loin roast dry with a paper towel. Remove excess fat with a knife.
  • Use a brush to evenly apply yellow mustard on the surface of the pork tenderloin, and then sprinkle the rub powder evenly on both sides. Alternatively, you can use your favorite rub powder.
  • The probe should be inserted into the center of the thickest portion of the meat, ensuring that safety notch is fully inserted into the meat.
  • Select pork→ roast→ loin in the parameters list. Set the target temperature to 145℉/63℃.
  • Transfer the pork loin into your preheated smoker, then securely close the lid.
  • To begin the process, simply press the start button on your phone. You will be promptly notified once your food is ready to be removed from the smoker.
  • Using tongs, carefully remove the pork loin and place it on a heat resistant surface. Wrap it with foil and let it rest for at least 3 minutes. (The internal temperature will continue to rise.)
  • Carefully remove the probe
  • Slice and serve!