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Brisket is one of the most difficult pieces of meat to barbecue. You have to constantly monitor it, make sure that the brisket is getting the proper amount of heat. But have you ever considered a sous vide brisket? As ridiculous as it might sound, this might be an awesome substitute if you don’t have a large smoker handy.
Ready to dive into this recipe? Let’s go!
Read: Best Sous Vides Under $100
Check out our recommended sous vide’s.
[wptb id=402]Why this Sous Vide brisket recipe works
If you are looking for flavor in your brisket, boy does this recipe have it! You can still get amazing results in a brisket even without having a smoker. That is because the sous vide is able to lock in all the aromas in there while it’s bathing in a sous vide container.
The main rule for cooking brisket is to keep it low and slow. You can do just that in a sous vide. However, it will take a little longer to accomplish with this sous vide recipe, but the results will be just as good. Most suggest to slow cook the brisket for around 48 hours. On a smoker, normally, that would be around 12-18 hours, depending on your preference.
Serve this brisket before a large gathering. Your whole party will surely enjoy the fruits of your labor!
What Equipment Should I Use?
Sous Vide Machine – Get your handy sous vide machine out! It’s time to put it to work. Don’t have one? Click on the link to make your first purchase.
Sous Vide Containers – Because of how large the brisket typically usually is, I’d recommend an actual container for the bath. The meat will need to fit comfortably inside so it can cook evenly.
What Ingredients Should I Use?
Salt and pepper – you can use salt and pepper to your taste. However, we recommend seasoning both sides of the brisket liberally.
4-6 lb of Brisket
How to Sous Vide Brisket
1) Start by trimming the brisket, removing any excess fat, and ensuring it’s clean and well-shaped.
2) Season both sides of the brisket generously with salt and pepper. The amount of seasoning can vary based on your preference, but a good rule of thumb is about 1-2 tablespoons of salt and 1-2 teaspoons of pepper for a 4-6 pound brisket.
3) Fill a large container or sous vide bath with water, ensuring that it’s deep enough to submerge the brisket completely.
4) Attach your sous vide machine and set the temperature to 135°F (57°C). This temperature is ideal for achieving a perfectly tender brisket with a medium-rare to medium level of doneness.
5) Place the seasoned brisket into a vacuum-sealable bag, ensuring it lies flat for even cooking.
6) Vacuum seal the bag, removing as much air as possible. The vacuum-sealed bag will help maintain the integrity of the brisket’s flavor and texture during the long cooking process.
7) Carefully lower the vacuum-sealed brisket into the preheated sous vide bath.
Cook the brisket at 135°F (57°C) for 48 hours. This extended cooking time will result in a tender and juicy brisket.
8) After the sous vide cooking time is up, remove the brisket from the water bath.
Carefully open the vacuum-sealed bag and remove the brisket. Be mindful of the juices that may have collected in the bag; you can use them as a flavorful sauce if desired.
9) Pat the brisket dry with paper towels. This step is essential for achieving a good sear on the grill.
Preheat your grill to high heat (around 450-500°F or 232-260°C).
Place the brisket on the hot grill grates.
Grill each side for approximately 5-10 minutes, or until a beautiful crust forms. Keep a close eye on it to avoid burning.
Remove the brisket from the grill, and let it rest for about 10 minutes before slicing.
Slice the sous vide brisket against the grain into thin slices for maximum tenderness.
Serve your delicious sous vide brisket with your favorite barbecue sauce, coleslaw, and other sides of your choice.
Sous Vide Brisket
- Sous vide machine
- sous vide container
- 1 brisket
- 1/4 cup salt
- 1/4 cup pepper
Start by trimming the brisket, removing any excess fat, and ensuring it's clean and well-shaped.
Season both sides of the brisket generously with salt and pepper. The amount of seasoning can vary based on your preference, but a good rule of thumb is about 1-2 tablespoons of salt and 1-2 teaspoons of pepper for a 4-6 pound brisket.
Fill a large container or sous vide bath with water, ensuring that it's deep enough to submerge the brisket completely.
Attach your sous vide machine and set the temperature to 135°F (57°C). This temperature is ideal for achieving a perfectly tender brisket with a medium-rare to medium level of doneness.
Place the seasoned brisket into a vacuum-sealable bag, ensuring it lies flat for even cooking.
Vacuum seal the bag, removing as much air as possible. The vacuum-sealed bag will help maintain the integrity of the brisket's flavor and texture during the long cooking process.
Carefully lower the vacuum-sealed brisket into the preheated sous vide bath.Cook the brisket at 135°F (57°C) for 48 hours. This extended cooking time will result in a tender and juicy brisket.
After the sous vide cooking time is up, remove the brisket from the water bath.
Carefully open the vacuum-sealed bag and remove the brisket. Be mindful of the juices that may have collected in the bag; you can use them as a flavorful sauce if desired.
Pat the brisket dry with paper towels. This step is essential for achieving a good sear on the grill.
Preheat your grill to high heat (around 450-500°F or 232-260°C).Place the brisket on the hot grill grates. Grill each side for approximately 5-10 minutes, or until a beautiful crust forms. Keep a close eye on it to avoid burning.
Remove the brisket from the grill, and let it rest for about 10 minutes before slicing. Slice the sous vide brisket against the grain into thin slices for maximum tenderness. Serve your delicious sous vide brisket with your favorite barbecue sauce, coleslaw, and other sides of your choice.
Frequently Asked Questions
How long does it take to sous vide brisket?
It can take around 48 hours for a brisket to cook at the 135F temperature.
What temperature do you cook brisket with a sous vide?
The ideal temperature to set your sous vide at is 135F.
Can you sous vide a whole brisket?
Yes, you can sous vide a whole brisket. Generally, look for a brisket that is between 4 and 6 pounds. That should fit nicely in your sous vide container.
Sous Vide for All 
