Making brisket with sous vide takes the guesswork out of achieving the perfect brisket. Finish the brisket in the oven, grill, or smoker for the flavorful, deep-colored bark that you love so much.
🤩 Here is why this sous vide beef brisket recipe is amazing:
- The extended sous vide 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 for sous vide smoked brisket:
- Brisket - available as a flat cut or point cut brisket, this recipe will work with either cut.
- Salt and pepper
- BBQ Sauce - optional but many people love it.
Let's go shopping!
ANOVA
This third generation sous vide circulator includes dual-band WiFi and a two-line touchscreen display.
♨️ How to make sous vide brisket
- Bag the brisket - Add the brisket in a sous vide vacuum seal bag.
- Heat the water in your sous vide machine to 155.
- Add the brisket and cook for 24 to 36 hours.
- After cooking sous vide, remove the meat from the water bath and plunge in ice 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 vacuum 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 and grill over indirect heat at 300 for 2 to 3 hours or until the internal temperature is 170.
- To serve, slice against the grain.
How to reheat this sous vide brisket recipe
Reheat slices of smoked beef sous vide 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.
What is the time and temperature to sous vide a brisket?
I like to cook a brisket with sous vide for 24 hours if the water temp 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 to 72 hours.
How to finish brisket sous vide 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.
Smoked sous vide brisket tips
- Smoke or finish 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 brisket 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 bag before cooking.
What to do with leftover brisket
Leftover brisket can be stored in a small bowl in the refrigerator to keep it fresh. Store the brisket up to a week.
How to make my own BBQ sauce when I cook brisket
Here's a simple recipe for homemade BBQ sauce:
- Combine ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and salt in a saucepan.
- Simmer the mixture over medium heat for 10-15 minutes until it thickens slightly, then adjust the seasoning to taste.
- Use immediately to baste brisket while cooking or as a dipping sauce.
Can I use corned beef instead of brisket in sous vide bbq?
Yes, you can use corned beef instead of brisket in sous vide BBQ. Simply cook the corned beef sous vide until tender and then finish it with BBQ flavors.
Sous Vide Brisket
Ingredients
Equipment
Method
- 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.
Nutrition
Nutrition Discolure
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.
Notes
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.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Sandi says
This was my first time ever making brisket so I was a little nervous but it turned out amazing and everyone raves about it!
Sarah Mock says
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