Briskets are normally smoked or grilled. But these methods often make the meat dry. The sous vide method helps get that moist, tender, and juicy brisket. Although it takes time to cook, the wait will be worth it. Serve your brisket with homemade barbecue sauce and your favorite side dishes, and you’re in for a treat!
How To Make Sous Vide Brisket
Slow cooked using the sous vide method, this recipe produces super tender, full of flavor brisket that’s perfect for your next barbecue party.
Fill a large pot with enough water to cover the brisket. Place the sous vide immersion cooker into the water and set it up according to the manufacturer's instructions. Then, set the temperature at 155 degrees F.
In a small bowl, combine kosher salt, black peppercorns, and curing salt to make a rub.
Rub the brisket with ⅔ of the salt mixture to coat.
Place the brisket in a vacuum bag. If you will finish cooking your brisket in the oven, add the liquid smoke. No need to add liquid smoke if you’re finishing it on the smoker or grill. Seal the bag.
Place the bag in the water bath and cook for 24 to 36 hours.
Once cooked, remove the bag from the water bath. Let the brisket cool down to room temperature.
Remove the cooled brisket from the bag and pat dry.
Sprinkle the remaining rub mixture and coat the brisket.
Finish off the brisket in the oven by placing it on a foil-lined rimmed baking sheet with a wire rack placed in it. Cook your brisket for about 2 hours or until the brisket has turned into a deep, dark bark.
Remove the brisket from the oven, loosely cover it with foil, and let it rest for 15 minutes.
Thinly slice your brisket against the grain and enjoy perfectly cooked meat with the family!
- Cut the brisket into 2 to 3 pieces so it fits in your bag.
- If you want to speed up the cooling process of your brisket, place the bag in an ice bath.
- How to cook your brisket over a smoker or grill:
- To finish off your sous vide brisket over live fire, light up a smoker and set it to 300 degrees F, add a few chunks of hardwood. As soon as it begins smoldering, place the brisket in the smoker and take it away from any direct heat.
- If you’re using a gas grill to cook your brisket, light up half of the burners, place wood chunks in a foil boat directly over the hot side of the grill, and place your brisket on the cooler side.
- Cover and cook for about 3 hours while adding a few pieces of wood and coal as necessary and keep the temperature between 275 to 300 degrees F.
- Calcium: 76mg
- Calories: 502kcal
- Carbohydrates: 8g
- Cholesterol: 187mg
- Fat: 23g
- Fiber: 3g
- Iron: 7mg
- Potassium: 1173mg
- Protein: 64g
- Saturated Fat: 8g
- Sodium: 5054mg
- Sugar: 1g
- Vitamin A: 72IU