Sous Vide Brisket Recipe – Easy And Delicious

Brisket can be a delicious dish but there’s also a big chance to either over- or undercook it. If you’re interested in a way to prepare this cut of beef so everyone asks you for seconds, check out this sous vide brisket recipe!

FAQs about Sous Vide

What Is Sous Vide?

Sous vide is a culinary technique that involves cooking food for prolonged amounts of time under low temperatures.

Which Country Started It and When?

The first person to pursue this sort of cooking technique was an American-born British physicist in 1799.

Why Am I Hearing More and More About Sous Vide?

The equipment necessary to cooking something like a sous vide brisket is only becoming less and less expensive. As prices come down for technology, more and more people can become converts and proponents of that technology.

What is Brisket?

Brisket is a cut taken from the breast or lower chest of cattle and regarded as one of the nine primal cuts. As a multipurpose cut, brisket works just fine for baking, boiling and roasting. Common American techniques involve either basting the meat with juices or sauce as it cooks or smothering the cut with a dry rub rich in herbs, spices and seasonings. One reason why you might choose to prepare a BBQ brisket via sous vide is that there is no risk of ever overcooking the brisket and drying it out.

 

A Step-By-Step Sous Vide Brisket Recipe

Since there are multiple ways to go about seasoning a brisket, we have provided multiple recipes. 

Basic Sous Vide Brisket

Ingredients

  • Brisket, flat- or point-cut, 5 lbs.
  • Black peppercorns, coarsely ground, 2 oz
  • Salt, kosher, 2.25 ounces
  • Optional: Salt, pink, 1/4 oz
  • Optional: Liquid smoke, 1/4 tsp
  • Dill pickles, yellow onion slices and white bread, for serving as sandwiches

Directions

  1. Combine the pepper and salts into a small bowl. Rub two-thirds of this mixture evenly over the skin of the brisket, setting the other third aside. Slice the brisket in half, cutting crosswise, so that it can easily fit within a large vacuum bag.
  2. Place each half of brisket into its own vacuum bag, folding over the top of each bag to prevent the rub or natural juices from weakening the seal on the bag. Add 4 drops of liquid smoke to each bag if you plan on using it. Seal the bags with a vacuum sealer and give them 2-3 hours of rest within your fridge.
  3. Set your precision cooker to either 135°F for a tender, steak-like brisket or 155°F for a brisket that is more traditional and easily falls apart when pulled. Add the bagged brisket to your water bath and cover. Cook for either 24-36 hours (155°F) or 36-72 hours (135°F). Make sure to allow the brisket to cool off at room temperature; you can use an ice bath to expedite this step. Your brisket will keep in the fridge for up to one week before you finish it off on the grill.
  4. Light half a chimney full of charcoal. Once all the coals have become lit and covered with gray ashes, pour them out and arrange them on one side of your charcoal grate. Place your cooking grate, cover the grill and preheat for 5 minutes. If using a gas grill, set half your burners to medium-high, cover and preheat 10 minutes. Remember to clean and oil your grilling grate.
  5. Take your brisket out of its bags and blot everything dry with paper towels. Note that you can use the liquid from within your brisket bags as an additive in your BBQ sauce and simmered for bonus flavor. Rub the remaining one-third of salt and pepper mixture into the brisket's skin. Place the brisket on the cooler side of your grill with its fat cap facing upward. Add four or five chunks of hardwood to the hotter side of the grill; gas grill users can wrap the wood in aluminum foil prior to placing them on the hotter side. Cover and let the brisket smoke, adjusting your vents to keep the temperature between 275°F and 300°F. You will also be adding two or three chunks of wood twice during this cooking process. Your goal is a deep, dark bark, about 3 hours.
  6. Move the brisket to a cutting board and tent it with foil. Give it around 30 minutes to rest and lower to a temperature between 145°F and 165°F. Thinly slice against the grain of the brisket and serve with the bread, pickles and onion.
Sous Vide Brisket Recipe
Print Recipe Pin Recipe
5 from 1 vote

Sous Vide Brisket Recipe - Easy And Delicious

Brisket can be a delicious dish but there’s also a big chance to either over- or undercook it. If you’re interested in a way to prepare this cut of beef so everyone asks you for seconds, check out this sous vide brisket recipe!
Prep Time15 mins
Cook Time2 d 2 hrs
Course: Main Course
Cuisine: American
Keyword: Beef Brisket, sous vide
Servings: 6
Calories: 740kcal

Equipment

Precision cooker
Vacuum bag(s)

Ingredients

  • 5 lbs Brisket
  • 2 oz Black peppercorns, coarsely ground
  • 2.25 oz Salt, kosher
  • 1/4 oz Optional: Salt, pink
  • 1/4 tsp Optional: Liquid smoke
  • Dill pickles, yellow onion slices and white bread, for serving as sandwiches

Instructions

  • Combine the pepper and salts into a small bowl.
  • Rub two-thirds of this mixture evenly over the skin of the brisket, setting the other third aside.
  • Slice the brisket in half, cutting crosswise, so that it can easily fit within a large vacuum bag.
  • Place each half of brisket into its own vacuum bag, folding over the top of each bag to prevent the rub or natural juices from weakening the seal on the bag.
  • Add 4 drops of liquid smoke to each bag if you plan on using it. Seal the bags with a vacuum sealer and give them 2-3 hours of rest within your fridge.
  • Set your precision cooker to either 135°F for a tender, steak-like brisket or 155°F for a brisket that is more traditional and easily falls apart when pulled. Add the bagged brisket to your water bath and cover.
  • Cook for either 24-36 hours (155°F) or 36-72 hours (135°F). Make sure to allow the brisket to cool off at room temperature; you can use an ice bath to expedite this step. Your brisket will keep in the fridge for up to one week before you finish it off on the grill.
  • Light half a chimney full of charcoal. Once all the coals have become lit and covered with gray ashes, pour them out and arrange them on one side of your charcoal grate. Place your cooking grate, cover the grill and preheat for 5 minutes.
  • Take your brisket out of its bags and blot everything dry with paper towels. Rub the remaining one-third of salt and pepper mixture into the brisket's skin. Place the brisket on the cooler side of your grill with its fat cap facing upward. Add four or five chunks of hardwood to the hotter side of the grill; gas grill users can wrap the wood in aluminum foil prior to placing them on the hotter side.
  • Cover and let the brisket smoke, adjusting your vents to keep the temperature between 275°F and 300°F. You will also be adding two or three chunks of wood twice during this cooking process. Your goal is a deep, dark bark, about 3 hours.
  • Move the brisket to a cutting board and tent it with foil. Give it around 30 minutes to rest and lower to a temperature between 145°F and 165°F.
  • Thinly slice against the grain of the brisket and serve with the bread, pickles and onion.

Nutrition

Serving: 2slices | Calories: 740kcal

Download This Recipe

Save this recipe in your Cave Tools BBQ app or download other recipes from the community recipes exchange!

Sous Vide Brisket Recipe – Easy And Delicious (13 downloads)

New Cooking Techniques

Alternate Finishing Method: In Your Oven

If your grill is out of commission, you can still finish off a brisket if you have an oven. Adjust your rack to lower-middle position and preheat to 300°F or set it to convection cooking, if this is an option for you, turn it on and set the heat to 275°F.

Remove the brisket from the bags and blot it dry with paper towels. Rub the remaining salt-and-pepper mixture into the brisket's surface. Set the brisket on a wire rat within a rimmed baking sheet, with the fat side facing up and insert into the oven. Roast for about two hours, which should culminate in a nice dark bark on the brisket.

Honey-Spiced Sous Vide Brisket

Ingredients

  • Brisket, flat-cut, 4.5-5 lbs.
  • Black pepper, freshly ground, for seasoning plus 1/4 tsp
  • Salt, kosher, for seasoning plus 2 tsp
  • Oil, olive, 3 tbsp
  • Garlic, minced, 1 tbsp
  • Paste, tomato, 1 tbsp
  • Paprika, Hungarian, 2 tbsp
  • Cinnamon, ground, 1 tsp
  • Beef demi-glace, 1 tbsp
  • Bay leaf, dried, one
  • Thyme, fresh, chopped, 2 tsp
  • Wine, red, 1 cup
  • Stock, beef, 2 cups
  • Honey, 1/4 cup
  • Onions, cipollini, peeled, 2 lbs.
  • Carrots, peeled and chunked, 1.5 lbs
  • Optional: Fresh bay leaves for garnish

Directions

  1. Prep your immersion circuit according to its instructions and preheat the water to 147°F.
  2. Generously season the brisket with kosher salt and black pepper.
  3. Using a large saucepan set over medium heat, heat 1 tablespoon of olive oil until just before it starts to smoke. Add the dried bay leaf, cinnamon, demi-glace, garlic, paprika, thyme and tomato paste and cook it all together, stirring constantly for 60 seconds. Raise the heat to medium-high, add the wine and boil for 5 minutes. Add the beef stock, honey, 2 tsp of salt, 1/4 tsp of black pepper and simmer for 5 minutes. Remove from heat and allow it to cool to room temperature.
  4. Place the brisket and stock mixture into a vacuum bag. Vacuum seal the bag, remembering to keep a smooth, airtight seal. Cautiously place the bag into the circulating water and cook for 72 hours.
  5. One hour before your brisket finishes cooking, preheat your oven to 450°F.
  6. Use a large bowl to toss your onions, carrots and 1 tablespoon of olive oil, seasoning with salt and pepper. Transfer the vegetable mixture to a baking sheet and roast it, giving it a single stirring halfway through the cooking process, until your vegetables are tender; this should take between 20 and 25 minutes. Set the roast veggies aside.
  7. Extract brisket from the circulating water and its bag. Place the meat on a baking sheet lined with paper towels and pat it dry. Strain the sauce into a bowl.
  8. Use either an essential or deep sauté pan placed over medium heat to warm up the last tablespoon of olive oil. Add the brisket and sear the meat, giving a single turn, until you have excellent browning; this should take around three minutes per side. Transfer the brisket to a carving board. Pour off any excess fat from your pan, add your sauce and set everything to high heat. Simmer everything, giving the occasional stir or skimming, until you have a thick sauce, roughly 20 minutes, adding the roast vegetables in the last 5 minutes of cooking the sauce. Adjust the level of seasoning with salt and pepper.
  9. Slice the brisket by cutting against the grain. Move to a large platter and spoon the vegetables over and around the brisket. Drizzle some sauce over the meat and pour the remaining amount into a bowl. Garnish with fresh bay leaves if you wish and serve immediately, using the remaining sauce as something to be passed around for individual tastes.
Tender Brisket Recipe

In Conclusion

Brisket is a delicious cut of beef that can satisfy a large number of people; it also happens to be one of many great cuts of meat that work well with the sous vide approach to cooking low and slow. If you are somewhat nervous about cooking something like a brisket, consider sous vide.

Each Share Saves a Steak From Being Cooked Well Done