Courtesy of Quinn Rudee
Serves 6 to 8

INGREDIENTS

• 3 to 4 pounds (1.5 to 2 kg) Lone Mountain Wagyu (or other beef) brisket
• 1 recipe dry rub (follows)
• 1 to 2 tablespoons (14 to 28 g) butter, for finishing
• 1 sprig rosemary, optional, for finishing

For the dry rub

• 3 tablespoons (36 g) granulated sugar
• 2 tablespoons (25 g) brown sugar
• 2 teaspoons (10 ml) garlic powder
• 1 1/2 teaspoons (7.5 ml) chili powder
• 1 ½ teaspoons (7.5 ml) paprika
• 1 ½ teaspoons (7.5 ml) cumin
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) onion powder
• 2 teaspoons (5 ml) ground black pepper

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 132F/55.5C
2. In a small bowl, combine all rub ingredients and mix well. (Store any excess in an airtight container for future use.)
3. Depending on size of the brisket, you might need to cut it into pieces that will fit comfortably into the cooking pouch.
4. Season the brisket on both sides with the rub, put each piece (if cut) into a cooking pouch and vacuum seal.
5. Submerge the pouch(es) in the water oven to cook for 48 hours.
6. To finish, heat a skillet over high heat until very hot.
7. Remove the brisket from the pouches, pat dry, and sear in the skillet on one side for about 1 minute. Turn to sear the other side and add the butter (and the rosemary if using) to the skillet. Baste the meat in the foaming butter for a minute.
8. Slice and serve with your favorite sides.