# Smoked brisket: Ridiculously long cook. Ridiculously excellent results
**URL:** https://community.anovaculinary.com/t/smoked-brisket-ridiculously-long-cook-ridiculously-excellent-results/30829
**Category:** Anova Precision® Oven
**Tags:** brisket
**Created:** [July 4, 2022, 7:18pm UTC](https://community.anovaculinary.com/t/smoked-brisket-ridiculously-long-cook-ridiculously-excellent-results/30829 "2022-07-04T19:18:56Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@JoeInOttawa](https://community.anovaculinary.com/u/JoeInOttawa)
#### Post date: [July 4, 2022, 7:18pm UTC](https://community.anovaculinary.com/t/smoked-brisket-ridiculously-long-cook-ridiculously-excellent-results/30829/1 "2022-07-04T19:18:56Z")
There aren’t a ton of brisket recipes for the APO, so I decided to try SV mode to appropriate an immersion recipe. I used my own rub and smoking techniques, so I basically looked at cooking times and temperatures and mostly ignored the rest.
Specifically, this SV recipe ([Sous Vide Brisket](https://recipes.anovaculinary.com/recipe/sous-vide-brisket-1)) calls for 50 hours at 135 degrees. Sounded completely ridiculous. So, of course, I tried it.
- Started with a brisket that was 5-6 inches thick at the thick end
- Rubbed the brisket with Montreal Steak Spice and left it tightly-wrapped in the fridge for a couple of days
- Did the 50 hours at 135 in SV mode (100% steam)
- Popped it onto the smoker over a 2:1 mix of hickory and mesquite for five hours. It coulda gone longer, but I was hungry.
I did let the heat in the smoker get too high at the beginning (+/- 250) and struggled to get it back down below 225, but the results were still absolutely spectacular. When I cut into the brisket, it just ran with juice – it looked like I had sprayed it with cooking oil. The meat had just the right bit of chew to it – it did not completely fall apart on my fork – and was tender, juicy, and no sign of gristle or unrendered fibres.
Worth noting:
- At that temperature in SV mode, the water level barely moved, and there was zero moisture in the drip tray.
- A cook this long makes it absolutely worthwhile, and, given the low temperature, probably absolutely necessary, to use the app to turn off the light.
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### Author:  [@Valdier](https://community.anovaculinary.com/u/Valdier)
#### Post date: [November 22, 2022, 6:41pm UTC](https://community.anovaculinary.com/t/smoked-brisket-ridiculously-long-cook-ridiculously-excellent-results/30829/2 "2022-11-22T18:41:37Z")
In the future, as a suggestion, smoke before you sous vide the brisket. Cold meat takes on the flavor of smoke far better than warm/cooked for several reasons. ([AmazingRibs.com](http://AmazingRibs.com) has a lot of data on this).
I suggest get your smoker running at the lowest possible heat you can for the richest smoke. Set your bark/crust on the brisket and then, once that is done, remove it and transfer to SV.
You will get a noticeable difference in the amount of smokiness on the meat.
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### Author:  [@JoeInOttawa](https://community.anovaculinary.com/u/JoeInOttawa)
#### Post date: [November 22, 2022, 10:33pm UTC](https://community.anovaculinary.com/t/smoked-brisket-ridiculously-long-cook-ridiculously-excellent-results/30829/3 "2022-11-22T22:33:03Z")
Thanks for the tip!
Do you not find that steam cooking erodes the crispness of the bark? Remember that I’m using the oven, not the sous-vide wands.
Of course, I suppose I could doble-smoke it!