This clever method uses no smoke at all and can be done in your kitchen.
The key is the ingredients you use to brine and glaze your brisket before you even start cooking it.
Some liquid smoke will add the right amount of smoky flavor, while some Prague Powder No.
The toughest part is probably the sous-vide cooking method,but its worth learning it in the long run.
Your brisket might even end up tasting better than the real version.
it’s possible for you to find thelist of ingredients here.
