In Season 1 Episode 3 of Barbecue Showdown on Netflix, Tina used Herbs de Provence on some beef ribs and I was immediately intrigued. It sounded like it would be perfect for a savory holidy protein, so I tried it on brisket and it did not disappoint.
Gather the ingredients.
- 3 lb. Brisket Point
- 4 tbsp. Hickory Smoked Salt
- 3 tbsp. Brown Sugar
- 4 tbsp. Hickory Liquid Smoke
- 1 tsp. Pink Curing Salt
- 4 tbsp. Molasses
- 1 tbsp. Liquid Aminos, or Soy Sauce
- Herbs de Provence
- Pistol Grip Injector
- The Briner Jr.
- Joule Sous Vide Cooker
- Sous Vide Container
Let’s go to work.
- Trim the brisket as necessary.
- Pour enough water in the briner bucket to cover the brisket and whisk in the smoked salt, brown sugar, and 2 tbsp of liquid smoke.
- Transfer some of the brine to a syringe and inject it directly into the meat.
- Place the brisket into the brine and leave it in the refrigerator for 24 hours.
- Spoon a little of the brine into a bowl and mix in the pink salt. Combine well, then pour the mixture back into the briner bucket. Stir things around and then let it sit for about an hour to develop a nice “smoke ring”.
- In a medium bowl, mix the molasses, liquid aminos, and remaining liquid smoke together.
- Brush half of the glaze evenly onto the surface of the meat, and then place the meat in a heavy-duty plastic freezer bag.
- Cook for 24 hours at 155 °F.
- Once the meat has finished cooking, remove it from the bag, pat dry, and then brush on the other half of the glaze.
- Preheat oven to 257 °F
- Apply a liberal coating of Herbs de Provence, and transfer to a baking rack.
- Allow meat to cook until a nice crusty bark develops, about 3–4 hours.
- ‘Nuff said! Pull your Herbs de Provence Brisket out of the oven, let it rest for 30–45 minutes, then slice it up and enjoy!