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
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.
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.
