sous vide brisket

Sous Vide Brisket comes out fall apart tender, juicy and delicious every time. Get the perfect “bark” by finishing it on your grill, smoker or even the oven! 

Sous Vide Brisket Recipe // No Grill or Smoker Required! 

brisket (4-6 pounds)

black pepper

salt

salt pink curing salt (optional)

liquid smoke (optional

Set sous vide to 155-degrees.

Combine pepper, salt, and pink salt (if using) in a small bowl. Sprinkle brisket with ⅔ of mixture and rub to coat. Reserve the remaining spice mixture for finishing.

Add the brisket to a vacuum bag and add liquid smoke (if finishing in the oven - not needed if finishing on the smoker or grill). If needed you can cut the brisket into 2-3 pieces so that it will fit into your bags. Seal.

Place the bag(s) in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for 24-36 hours.

Remove brisket from water bath and place in a bowl of ice water for 30-45 minutes, until it reaches room temperature. (At this point, the brisket can be stored in the fridge for up to 1 week.)

Remove brisket from bag and place on a paper towel-lined plate. Pat it very dry with paper towels then season with the remaining spice mixture.

Grill over indirect heat at a temperature of about 225-degrees for 3 hours.

To Finish on the Grill:

Preheat smoker to 225-degrees. Add brisket and cook for 3 hours.

To Finish on a Smoker:

Preheat oven to 275-degrees convection (or 300-degrees standard). Add brisket and cook for 2 - 2 1/2 hours.

Allow to rest 30 minutes. Then slice against the grain and serve.

To Finish in the Oven:

This sous-vide-que smoked brisket recipe is smoked briefly with your favorite smoking wood to add a true barbecue flavor.

Sous Vide And Smoked Texas-Style BBQ Brisket Recipe

beef brisket flat

Prep. Trim off most of the fat cap but leave about 1/4-inch. Season the brisket with kosher salt. If you can, refrigerate the brisket uncovered for 12 to 24 hours to give the salt time to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat.

Prepare a sous vide immersion circulator, such as Joule by ChefSteps or Anova Culinary Sous Vide Precision Cooker, according to the manufacturer&#039;s instructions and set the water temperature for 150°F.

Place the whole brisket in a jumbo (2 or 2.5-gallon) sealable storage bag. Alternatively you can divide the brisket into two halves and place each half in a separate gallon size sealable freezer bag. Carefully submerge the freezer bag in the water bath until most of the air has been removed and then seal the bag. Completely submerge the sealed bag, and cook the brisket for 30 hours.

Once the brisket has finishing cooking, remove the bag from the water and submerge in a large container filled with a 50/50 mix of ice and water until the meat’s core temperature reaches a safe range of 34-38°F, at least 30 minutes. At this point, the brisket can be refrigerated until you are ready to grill (up to two days ahead of time) or frozen for future use. Thaw before grilling.

Fire up. Prepare a smoker for indirect cooking, adjusting the vents to maintain a temperature of approximately 225°F. If you’re using a charcoal grill, prepare it for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the charcoal grate to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 225°F. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off (the indirect side) and the other half is heated enough to maintain a temperature of approximately 225°F on the indirect side, adding wood chunks or chips to the direct side.

Cook. Once the smoker or grill is ready, remove the brisket from the freezer bag and season liberally with either coarse ground black pepper for a traditional Texas-style brisket or Big Bad Beef Rub. Place it on the smoker. The liquid in the bag can be refrigerated for future use. If you’re using a grill, place it on the cooler side of the grill as far away from the heat source as possible. Set the lid on the grill with the top vent fully open and positioned directly above the brisket in order to force the smoke over and around the meat. Allow the brisket to smoke until it reaches an internal temperature of 125°F, about 1 hour. Note that the interior of the brisket will already be perfectly cooked from the sous vide step. The goal is to simply reheat and smoke the brisket without overcooking it.

Serve. Remove the brisket from the smoker or grill, slice it against the grain, and serve immediately.

Cook a big and tough beef brisket flat to tender perfection with low and slow sous vide cooking, then finish in the smoker for seriously delicious BBQ brisket flavor.

Sous Vide Smoked Brisket

beef brisket flat ((up to 8 pounds))

black pepper (18 mesh) (See note)

tsp curing salt ((for a smoke ring))

tsp liquid smoke ((If finishing in the oven))

Trim the brisket (if needed). View the instructions for trimming brisket. Slice it in half crosswise so it will fit in vacuum seal bags. If it&#39;s a smaller brisket (less than 4 pounds), then you probably won&#39;t need to slice it in half to fit.

Make the rub by combining equal parts of kosher salt and pepper. Add curing salt for a smoke ring (optional) if using.

Apply 2/3 of the rub evenly on all sides of the trimmed brisket, reserving the rest to add before finishing the smoker.

Vacuum seal each brisket half. If using liquid smoke, add 1/4 tsp to each bag before sealing.

Choose your texture:Option 1: Firm yet Super Tender: 140 ℉ for 36 to 72 hoursOption 2: Traditional BBQ Brisket: 150° F for 36 hours

Heat the water bath with your immersion circulator to the desired temperature (see above). Add the brisket and cook sous vide to the specified time (making sure it is completely submerged the entire time).

Remove the brisket from the water and chill completely in an ice bath for 1 to 2 hours or refrigerator overnight (still vacuum sealed) to chill.

Remove each brisket half from the bag and let any excess liquid drip off, but don&#39;t dry it completely. Season with the remaining rub just before finishing it in the smoker, grill or oven. Place a remote probe thermometer in the brisket to monitor the internal temperature.

Preheat your smoker as low as it will go (180°F-225° F) with oak, pecan or apple wood for smoke.

Place the brisket in the smoker until bark is formed and the internal temperature reaches 145° F (just below temp you sous vide it at), about 3 hours.

To Finish in the Smoker (recommended)

Place in a pre-heated 225° F grill over indirect heat and warm until the internal temperature reaches 145° F, 2 to 3 hours.

To Finish on the Grill

Place in a pre-heated 275° F oven (or lower if your oven can do it) and heat through until the internal temperature reaches 145° F, about 2 to 3 hours.

To Finish in the Oven

Rest the brisket for 10 to 15 minutes before slicing against the grain into slices the width of a #2 pencil (about 1/4&quot; thick). Serve and enjoy with your favorite side dishes!

Slice and Serve

This is quite an amazing blend of techniques. I have never had brisket that was cooked "medium" before, but was still incredibly tender.

I had been reluctant to attempt smoking a brisket as I feared I could not proper control my Brinkman Smoker.  After reading this recipe, I was off to Costco for a Choice Brisket.  (Next time, I'll pay extra to get one already trimed because the cost is about the same.)
I stuck with the basic salt and pepper rub for my first attempt.  After 48 hours at140 degrees in the Sous Vide and over night in the refrigerator, I smoked it for 2 and 1/2 hours using Cherry.  

The result was great!

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The most viewed sous vide brisket recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine