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    Home | Main Dishes

    Best Sous Vide Brisket Recipe (24 Hour Brisket)

    Dated: April 30, 2021 Last Modified: January 24, 2022 by Sarah Mock 2 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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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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    Sous Vide Brisket

    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.

    sliced Sous Vide Brisket showing crust and smoke ring
    Jump to:
    • 🤩 Here is why this recipe is amazing:
    • 🥩 Ingredients needed:
    • ♨️ How to sous vide brisket
    • 🔥 How to finish the meat
    • 📝 Frequently asked questions, answers and tips:
    • 🍽️ More Sous Vide Beef Recipes
    • Sous Vide Brisket
    • 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

    1. Bag up the meat - Vac and seal the brisket in a sous vide bag. brisket in a vac and seal bag ready to be sous vided
    2. Heat the water in your sous vide machine to 155.
    3. Cook the brisket for 24-36 hours. Sous Vide Brisket in a van and seal bag after cooking
    4. 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

    1. 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. Sous Vide Brisket on the smoker, fat side up.
    2. 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.smoked brisket on a smoker showing colors and texture
    3. To serve, slice the meat in thin slices.
    whole smoked Sous Vide Brisket

    📝 Frequently asked questions, answers and tips:

    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

    • Sous Vide Beef Tenderloin - Edge-to-edge consistent doneness, with no chance of overcooking, will take the fear out of cooking this expensive cut of beef.
    • Sous Vide Prime Rib - Herb crust surrounds the most succulent and juicy roast beef, cooked to your desired doneness.
    • Sous Vide Guinness Stew - Full of deep, rich comforting flavors the Guinness Beer is the star of this tender beef stew. 
    • Sous Vide Beef Stroganoff - fall apart in your mouth beef while maintaining a medium rare center to the steak bites. The stroganoff sauce is creamy, silky and full of layers of flavor. 
    • Sous Vide Beef Burgundy - Combining the techniques and flavors of a traditional beef burgundy with the advanced technology of sous vide cooking will make you change the way you cook beef burgundy forever.
    • Sous Vide Roast Beef -the most delicious roast beef turning an inexpensive cut of beef into a memorable meal.
    • Sous Vide Beef Brisket -take 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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    Sous Vide Brisket

    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.
    4.86 from 7 votes
    Pin Recipe Print Recipe
    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 5 mins
    Cook Time 1 d
    smoke 2 hrs
    Total Time 1 d 2 hrs 5 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Sous Vide
    Cuisine American
    Servings 8 servings
    Calories 351 kcal

    EQUIPMENT

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container

    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 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.

    Nutrition

    Serving: 1servingCalories: 351kcalProtein: 47gFat: 17gSaturated Fat: 6gCholesterol: 141mgSodium: 179mgPotassium: 748mgCalcium: 11mgIron: 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.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah Mock

      March 20, 2022 at 10:15 am

      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

    2. Sandi

      March 19, 2022 at 10:45 pm

      5 stars
      This was my first time ever making brisket so I was a little nervous but it turned out amazing and everyone raves about it!

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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