ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

Brisket is a pitmaster’s mainstay. But let’s face it, even at the best places, it’s often the least interesting option on the menu—dry, bland, blah. Tired of the ho-hum stuff (and never willing to shy away from a challenge), our kitchen crew set out to make a better brisket, with juicy, smoky meat and a sticky, satisfying bark. Just to up the ante, they decided to develop it without the aid of a smoker, instead testing recipes indoors, with our good buddy Joule.The upshot for you, hungry meat fiends: the best dang barbecue brisket you’ll ever make. What’s more, you can make it in the climate-controlled comfort of your own kitchen. You don’t need a smoker, and you don’t need a lot of space. Heck, you don’t even have to have any prior barbecuing experience to make this thing happen. What you do need: a couple of trash bags for brining, a yuuuge cooler (or something else to cook it in), and <a href="/joule">Joule</a>, our very own sous vide tool. Grab some carnivorous buddies—you’re gonna want to show this one off.WHAT YOU’LL NEED:

1 Big Ole Brisket

1 Brine Mixture Packet

24 cups Water, (1.5 gallons), cold

1 Brisket Glaze Packet

1 ChefSteps Rub Packet