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Sous Vide Brisket Recipe
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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