• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Savoring The Good®
  • Christmas Recipes
  • Recipe Index
  • Holidays
  • About Me
  • Amazon Shop
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Christmas Recipes
  • Recipe Index
  • Holidays
  • About Me
  • Amazon Shop
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Christmas Recipes
    • Recipe Index
    • Holidays
    • About Me
    • Amazon Shop
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home | Recipes | Main Dishes

    Best Sous Vide Brisket Recipe (24 Hour Brisket)

    Published: Apr 30, 2021 · Modified: Jan 24, 2022 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

    149 shares
    • Facebook
    • Flipboard
    Jump to Recipe

    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

    Don’t lose this recipe! Enter your email below and we will email this recipe to you, plus more yummy recipes weekly.

    Send Me The Recipe
    Jump to:
    • 🤩 Here is why this recipe is amazing:
    • 🥩 Ingredients needed:
    • ♨️ How to sous vide brisket
    • 🔥 How to finish the meat
    • 🍽️ 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
    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.
    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.

    Don’t lose this recipe! Enter your email below and we will email this recipe to you, plus more yummy recipes weekly.

    Send Me The Recipe
    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.
    4.67 from 9 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 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
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Sous Vide
    Cuisine American
    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 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®

    More Main Dishes

    • Roasted lamb chops served on a wooden cutting board.
      40 Best Lamb Breast Recipes from Rolled to Roasted Lamb Breast
    • rice bowl recipes. Square image. featured image.
      40 Easy Rice Bowl Recipes 🍚 (Korean Beef, Ground Beef, Healthy Rice)
    • gigi hadid pasta on a blue plate
      Gigi Hadid Pasta Recipe
    • lasagna roll up on a serving fork coming out of the full pan, cheese pulling
      Lasagna Roll Ups Recipe With Ground Beef
    149 shares
    • Facebook
    • Flipboard

    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

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      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!

    Primary Sidebar

    Sarah Mock

    Sarah Mock of savoringthegood.com headshot 2022

    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.
    Learn More about me!

    Christmas Recipes

    • twice baked potato casserole recipe square image
    • A wooden board with bread and cranberry jam, topped with tomato jam.
    • sous vide veal chop
    • pineapple casserole with a spoon taking out a portion.
    See more Christmas Recipes →

    Popular Recipes ⭐

    • Chipped Beef Cheese Ball with pecans
    • knorr spinach dip in a bread bowl.
    • canned cranberry juice.
    • imitation crab recipes.

    Most Recent 🆕

    • how to make buttermilk featured image of a large glass jar of buttermilk.
    • a sunken yellow cake in a pan in an oven.
    Savoring The Good, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Savoring The Good, LLC makes no claims of expert status and the owner will not be liable for any losses, injuries, or damages from the use of the information found on this website.

    Footer

    ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases.

    ©2023 Savoring The Good® All rights reserved. Privacy Policy | Accessibility Policy | About