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Sous vide brisket takes the guesswork out of achieving the perfect brisket. Finish the brisket on your grill, smoker or in the oven for the flavorful, deep-colored bark that you love.
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- 🤩 Here is why this recipe is amazing:
- 🥩 Ingredients needed:
- ♨️ How to sous vide brisket
- 🔥 How to finish the meat
- 🍽️ More Sous Vide Beef Recipes
- 📖 Recipe
- Comments
🤩 Here is why this recipe is amazing:
- The extended cooking time makes this tough cut of meat super tender without having to heat your kitchen or babysit the meat.
- Finish this brisket on the smoker and get the classic smoked flavor and crust that is coveted by brisket lovers everywhere.
🥩 Ingredients needed:
- Brisket - available as a flat cut or point cut, this recipe will work with either cut.
- Salt and pepper
- BBQ Sauce - optional but many people love it.
♨️ How to sous vide brisket
- Bag up the meat - Vac and seal the brisket in a sous vide bag.
- Heat the water in your sous vide machine to 155.
- Cook the brisket for 24-36 hours.
- After the cook, remove the meat from the water bath and plunge in ice water bath to cool if not smoking the meat right away.
🔥 How to finish the meat
- To finish the brisket, drain the liquid away from the bag, saving it to add to a sauce or use it to help reheat the meat.
- Sprinkle salt and pepper over the surface of the meat and smoke the meat on a grill or smoker at 300 for 2-3 hours or until the internal temperature is 170. I have a rec-tec grill and I LOVE IT. Read all about it.
- To serve, slice the meat in thin slices.
How to reheat sous vide brisket
Reheat slices of smoked brisket in a saute pan with a bit of water, or warm on the grill or smoker in a pan with a bit of water in the bottom to keep the meat from drying out. The juices from the sous vide bag work well for this.
How long does it take to sous vide a brisket?
I like to cook a brisket with sous vide for 24 hours if the water temperature is 155 but I have been known to let it go for 36 hours and had delicious results. Another option is to lower the temperature to 135 and extend the time to 36-72 hours.
How to finish sous vide brisket in the oven.
Preheat oven to 300°F (150°C).
Remove brisket from the sous vide bags, saving the juices and blot with paper towels.
Brush the surface of the brisket with BBQ sauce, thinned with a little bit of the juices of the bag.
Place brisket on a wire rack set in a rimmed baking sheet, fat cap up, and place in oven. Roast until a dark bark has formed, about 2 hours.
Sous vide smoked brisket tips
Smoke or finish the brisket in the oven with the fat cap up. This will help keep the moisture in the meat.
If a smoker is not available but you still want a smoky flavor, add ¼ teaspoon liquid smoke and ¼ ounce of pink Prague powder (to help give you the look of a smoke ring) to the sous vide bak before cooking.
🍽️ More Sous Vide Beef Recipes
Don’t lose this recipe! Enter your email below and we will email this recipe to you, plus more yummy recipes weekly.
📖 Recipe
Sous Vide Brisket
Sarah Mock
Sous vide brisket takes the guesswork out of achieving the perfect brisket. Finish the brisket on your grill, smoker or in the oven for the flavorful, deep-colored bark that you love.
4.70 from 10 votes
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Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prep time for the recipePrep Time 5 minutes mins
Cook time for the recipeCook Time 1 day d
Cool Timesmoke 2 hours hrs
total time to prep and cook the recipe.Total Time 1 day d 2 hours hrs 5 minutes mins
Makes 8 servings
Per Serving 351 kcal
Ingredients
- 1 5 lb brisket
Instructions
Vac and seal the brisket in a sous vide bag.
1 5 lb brisket
Heat the water in your sous vide machine to 155.
Cook the brisket for 24-36 hours.
After the cook, remove the meat from the water bath and plunge in ice water bath to cool if not smoking the meat right away.
To finish the brisket, drain the liquid away from the bag, saving it to add to a sauce or use it to help reheat the meat.
Sprinkle salt and pepper over the surface of the meat and smoke the meat on a grill or smoker at 300 for 2-3 hours or until the internal temperature is 170.
To serve, slice the meat in thin slices.
Notes
How to reheat sous vide brisket
Reheat slices of smoked brisket in a saute pan with a bit of water, or warm on the grill or smoker in a pan with a bit of water in the bottom to keep the meat from drying out. The juices from the sous vide bag work well for this.
How long does it take to sous vide a brisket?
I like to cook a brisket with sous vide for24 hoursif the watertemperature is 155but I have been known to let it go for 36 hours and had delicious results. Another option is to lower the temperature to 135 and extend the time to 36-72 hours.
How to finish sous vide brisket in the oven.
Preheat oven to 300°F (150°C).
Remove brisket from the sous vide bags, saving the juices and blot with paper towels.
Brush the surface of the brisket with BBQ sauce, thinned with a little bit of the juices of the bag.
Place brisket on a wire rack set in a rimmed baking sheet, fat cap up, and place in oven. Roast until a dark bark has formed, about 2 hours.
Sous vide smoked brisket tips
Smoke or finish the brisket in the oven with the fat cap up. This will help keep the moisture in the meat.
If a smoker is not available but you still want a smoky flavor, add ¼ teaspoon liquid smoke and ¼ ounce of pink Prague powder (to help give you the look of a smoke ring) to the sous vide bak before cooking.
Nutrition
Serving: 1serving | Calories: 351kcal | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 179mg | Potassium: 748mg | Calcium: 11mg | Iron: 4mg
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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About Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Reader Interactions
Comments
Sandi
This was my first time ever making brisket so I was a little nervous but it turned out amazing and everyone raves about it!Reply
Sarah Mock
Sandi,
thank you so much for letting me know how it went! I love the feedback and I hope to see you back here for more recipes.Sarah
Reply
