4 pounds beef brisket
6 slices thick cut bacon, chopped
3 tablespoons butter (for searing)
1 tablespoon olive oil (for searing)
2 teaspoons smoked paprika
½ teaspoon cinnamon
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon of coarse ground pepper
2 teaspoons of course kosher salt
Bourbon Peach Glaze
Cooked, rendered bacon
1 large shallot, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup peach preserve
1 tablespoon brown sugar
2 tablespoons fresh thyme, chopped
¾ cup bourbon
Salt and pepper to taste
- Fill your sous vide water bath with water and preheat to 134°F (56.5°C).
- In a skillet over medium heat, cook the bacon until crisp. Drain the fat and set aside to cool.
- In a medium bowl, mix together the dry rub ingredients. Coat the brisket with the rub before placing into a 1-gallon vacuum pouch and vacuum sealing.
- Submerge the pouch completely in the water bath and cook for 24 hours.
- To create the glaze, add the butter, olive oil and shallot to a saucepan, over low heat, sautéing for 5 minutes. Add all remaining ingredients excluding the bourbon and allow to thicken for 10 minutes. Add the bourbon and simmer for a further 5 minutes. Season with salt and pepper before reducing the heat to serve.
- Once cooked, remove the brisket from the vacuum pouch and pat dry with a paper towel.
- In a skillet over high heat, melt butter and add olive oil. Sear the brisket for 30 seconds on each side.
- Slice the brisket and top with the bourbon glaze. Serve with roasted root vegetables.