Sous Vide Smoked Brisket

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

2 ounces coarsely ground black peppercorns (about ⅓ cup; 55 g); see notes

2 ¼ ounces kosher salt (about ¼ cup; 65 g)

¼ ounce (10g) pink salt, such as Prague Powder Curing Salt (optional; see note)

1 flat-cut or point-cut brisket, about 5 pounds (2.25kg); see note

¼ teaspoon liquid smoke, such as Wright's Liquid Smoke (optional; see note)

Dill pickles, sliced yellow onion, and white bread, for serving

Directions at seriouseats.com

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