How to Beef Brisket
Sous vide beef brisket is a low-temperature cooking method that gently breaks down tough connective tissue over several hours, yielding consistently tender and flavorful results without the traditional smoker.
Sous vide beef brisket is a low-temperature cooking method that gently breaks down tough connective tissue over several hours, yielding consistently tender and flavorful results without the traditional smoker.
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Preheat your immersion circulator to the desired temperature.
Pat the brisket down with a paper towel and if necessary cut into two equal sized pieces.
Season generously with a dry rub (you can find three BBQ rub recipes here). For a more traditional taste season generously with lots of salt and pepper. Rub the spice mixture over the brisket being sure to work it into any crevices or folds.
Place each piece of brisket into their own bags. If using, add a few splashes of liquid smoke to each bag. Vacuum seal the bags.
Place the bags in the immersion circulator and leave to cook. In order to prevent excess water evaporation, cover the pot with a layer of aluminum foil.
Once cooked, remove the brisket from the water bath and either cut and serve, or chill in the fridge.
For finishing: Once the brisket has chilled remove it from the bag and pat dry with a paper towel.
Preheat your oven to 350°F. Apply another layer of spice rub to the brisket.
Place the brisket on a rake in a baking tray. Roast the brisket for roughly 10 minutes.
Once the outer layer starts to darken, remove it from the oven and rest for 10 minutes.
Slice against the grain and serve.
Store cooked brisket in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently in a 275°F oven or warm water bath to preserve tenderness.
immersion circulator or sous vide machine · vacuum sealer · large heat-safe pot or water bath container · cast-iron skillet or grill (for searing)
Sous vide brisket typically cooks for 24-48 hours at 155-165°F, depending on desired tenderness and thickness.
Chuck roast or short ribs work as substitutes, though they may require adjusted cooking times due to different fat and connective tissue composition.
No, salt and pepper are sufficient for excellent results. BBQ spice rub and liquid smoke are optional flavor additions.
Sear the brisket in a hot cast-iron skillet or on a grill for 1-2 minutes per side to develop a caramelized crust.
Yes, cook completely, chill, and refrigerate for up to 4 days; reheat gently in a 275°F oven or warm water bath.
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