Take all the guess work out of the perfect brisket by using a sous vide and finishing under a broiler for maximum flavor..
Chairman’s Reserve® brisket (about 4 pounds)
¼ cup horseradish
¼ cup ketchup
¼ cup Worcestershire
¼ cup Sriracha
3 tablespoons salt
2 tablespoons pink curing salt
2 tablespoons coarse black pepper
- Seal ingredients together and sous vide at 155°F for 24 hours.
- Finish under the broiler and top with braising liquid.