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We all wish we had a big, powerful smoker so that we could slowly cook meat for hours, and have it permeated with our choice of wood. But unfortunately for many, this is totally impossible. And for those who yearn for something like a tender, flavorful Texas-style brisket, they might be out of luck.

Enter the immersion circulator and sous vide cooking. Sous vide is one the most ideal methods for breaking down muscle fibers due to the constant, precise cooking temperature, making cooking something like a brisket a no brainer. All you need are a few spices and some time, and you will have melt in your mouth, meaty goodness that rivals anything a fancy smoker can make. To replicate the flavor from a smoker, we use smoked paprika. And if you can get your hands on some pink curing salt you can also mimic that “smoke ring” all the best pitmasters aim for.

Serve with mac and cheese or some slow-cooked greens and you have a full BBQ meal. And if you made this recipe, let us know how it came out in the comments below!

Bread and butter pickles, for serving

Thinly sliced white onion, for serving