Sous vide smoked brisket recipe that is a fail-safe way to get consistently moist and tender brisket every single time.
You don’t need to be a pitmaster or badass weekend smoker king to deliver the goods since the beauty of sous vide cooking is it can make any Joe Smo an ace in the kitchen and match the bog boys.
The brisket is seasoned with a simple rub, cooked to a precise temperature with the sous vide, and finished in the smoker for that gotta have it brisket bar and smokiness.
“I’m glad I ain’t got nothin to do and ain’t got no where to be, I think I’ll throw something on the grill cause later on I’m trying to eat…I’ll be chillin on Gooche.”
Sous Vide Brisket Ingredients
Most brisket recipes tend to be elaborate with unique, swear by “tricks” most of which are unproven and likely unnecessary. Good brisket according to this Texas boy is about a simple salt and pepper rub, time and smoke at low temps. So literally there are three ingredients – beef brisket, salt, and pepper!
How To Make Sous Vide Brisket (Step by Step)
Rub – Vacuum Seal – Sous Vide -Smoke – Rest. It’s that simple. The beauty of the sous vide step is it’s a set it and forget it type of cooking, meaning you set the temperature and don’t touch it, monitor it, etc. until the desired cook time is reached.
You can’t really dry it out. Pre-cooking also means you don’t have to man the smoker much and use as much fuel. You only need about 1 1/2 hours in the smoker vs. the 7+ hours typically required.
And if you know anything about smoking brisket for long hours at a time there can be a lot of variability given struggles to maintain a steady temperature and weather considerations.
Step 1: Prepare The brisket
Step 2: Vacuum Seal The Brisket
Step 3: Cook Via Sous Vide
Step 4: Smoke The Brisket
Step 5: Let Brisket Rest
Step 6: Slice And Serve
Smoked Brisket Serving Suggestions
In Texas we like our brisket with pickle slices, onions, and slices of white bread. Sauce tends to be optional so that’s your call.
I’ve softened over the years and will make a batch to have on hand for “those guests” but if you don’t ask, well you’re my kinda guest! If you want sides beyond pickles and onions opt for any of these:
Black-eyed Pea Salad aka Texas Caviar
Expert Cooking Tips
- Depending on size of your brisket, you’ll likely need to cut it for it to fit in vacuum seal bags. Slice brisket in half crosswise
- Be careful that none of the brisket rub touches the edges of the bags when sealing as it can compromise the seal.
- Add pink salt to your rub to give the brisket that pink smoke ring look during cooking
- Let the vacuum-sealed brisket rest a few hours refrigerated before cooking
- If making sauce reserve some of the liquid that renders during sous vide step. Add it to your sauce recipe and cook it down some
- Blot dry the brisket and add another round of the rub before smoking. This will help get that mighty essential crust
- Make sure to let the brisket rest 30-45 minutes before slicing.
- When slicing cut against the grain for maximum tenderness. See tutorial for how to slice brisket against the grain.
For similar smoker and/or sous vide recipes try these:
Smoked and Fried Cornish Game Hem
Sous Vide Poached Lobster Tails
Smoked Brisket Sous Vide Frequently Asked Questions (FAQs)
What Special Equipment Do I Need?
This is a two cook step process that require use of both a sous vide machine and a smoker. There are many sous vide options. I personally use the Anova precision cooker and chose it after using both the Sansaire and Joule models.
Anova is well built, offers bluetooth, and a great recipe library.
Smoker wise I’m an early pellet smoker adopter, specifically a Traeger Smoker. If you’re not familiar with pellet smokers check out this pellet smoker 101 breakdown.
What is the best time and temperature for sous vide brisket?
Time and temperature settings for your sous vide will net different textures for your brisket from steak like to traditional. Not sure why you’d want steak like so my focus is on traditional Texas style bbq restaurant like texture.
I followed Serious Eats’ temperature reco for 155 degrees (F) and cooked for 24 hours.
Do I have to smoke the brisket right away?
Another benefit of sous vide cooking is you don’t necessarily have to go straight from the water bath to the smoker. If for whatever reason you don’t have time right away, feel free to refrigerate up to 7 days before smoking.
How Long Should I Smoke The Brisket?
Three hours is sufficient to get great smoke flavor and that serious bark. Just stay at that low temperature (250 max) for 2 1/2 – 3 hours so you don’t dry the brisket out.
If you make this delicious sous vide brisket recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Equipment
- Smoker
- Sous Vide Precision Smoker
Ingredients
- 5 lbs brisket flat or point cut
- 1/4 cup coarse black pepper
- 1/4 cup kosher salt
- 4 tbsp pink salt
Instructions
- Slice the brisket in half crosswise. Pat each half dry with paper towels.
- Combine black pepper, kosher salt, and pink salt in a mixing bowl. Rub the each brisket half well using about half to 2/3s of the spice rub.
- Place each brisket half in a vacuum bag and seal. Refrigerate for 2-3 hours.
- Set-up Sous Vide cooker and pre-heat water bath to 155 degrees (F). Add the brisket and cook 24 hours. Allow brisket to cool to room temperature. Remove the brisket from the vacuum seal and pat dry again with paper towel. Add the remaining spice rub mix.
- Finish brisket in the smoker cooked over indirect heat between 250-275 degrees for about 3 hours. A dark bark should have formed by this point.
- Transfer brisket to a cutting board then lightly tint with foil for 30-45 minutes as the brisket rests. Cut against the grain and serve.
Notes
- Depending on size of your brisket, you’ll likely need to cut it for it to fit in vacuum seal bags. Slice brisket in half crosswise
- Be careful that none of the brisket rub touches the edges of the bags when sealing as it can compromise the seal.
- Add pink salt to your rub to give the brisket that pink smoke ring look during cooking
- Let the vacuum-sealed brisket rest a few hours refrigerated before cooking
- If making sauce reserve some of the liquid that renders during sous vide step. Add it to your sauce recipe and cook it down some
- Blot dry the brisket and add another round of the rub before smoking. This will help get that mighty essential crust
- Make sure to let the brisket rest 30-45 minutes before slicing.
- When slicing cut against the grain for maximum tenderness.
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