Beef Brisket with Bourbon and Bacon Peach Glaze

Preparation info

  • Serves:


    • Difficulty


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

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For the Dry Rub

  • 2 teaspoons smoked paprika
  • ½ teaspoon cinnamon
  • 1


For the Dry Rub

In a medium bowl, mix together the dry rub ingredients.

For the Brisket

Fill your sous vide water bath with water and preheat to 150°F (65.5°C).

Coat the brisket with the dry rub before placing into a