How long should I cook brisket sous vide?

For the best results, cook brisket sous vide for 24-36 hours. Thicker cuts benefit from the longer cooking time. At 155°F, you'll get a traditional texture, while 135°F produces a more steak-like result with a pink center.

Can I smoke the brisket before sous vide cooking?

Yes! A 2-3 hour cold smoke session before sous vide cooking adds authentic smoky flavor. This "reverse sear" technique combines the best of both worlds, smoke flavor and perfect texture.

What's the best way to add smoky flavor to sous vide brisket?

Add 1/2 teaspoon of liquid smoke to your bag before cooking, use smoked salt in your rub, or finish the cooked brisket on a smoker for 1-2 hours at 275°F after the sous vide process.

Can I cook a frozen brisket sous vide?

Yes, but add 50% more cooking time. For example, a 24-hour cook would become 36 hours. Pre-seasoning before freezing yields the best results.

Why is my sous vide brisket tough?

If your brisket sous vide overnight turned out tough, you likely either set the temperature too high (above 170°F), didn't cook it long enough, or sliced with the grain instead of against it.

What's the difference between smoking and sous vide for brisket?

Smoking relies on temperature fluctuations and smoke for flavor, while sous vide maintains perfect temperature precision. Smoking creates better bark and smoke rings, while sous vide produces more consistently tender results with less monitoring.

Is sous vide brisket healthier than smoked brisket?

Sous vide brisket can be healthier as it retains more nutrients and lets you precisely control fat content. The sealed cooking environment also prevents the formation of potentially harmful compounds that can develop during high-heat smoking.

Brisket sous vide: 7 Reasons This Cooking Method Makes It Perfect

Name: Perfect Brisket Sous Vide Recipe
Prep time: 20 min
Cook time: 36 h
Total time: 36 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 4-5 pound beef brisket (flat or point cut); 2 tablespoons kosher salt; 2 tablespoons freshly ground black pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon smoked paprika; 1 teaspoon cayenne pepper (optional); 2 tablespoons Worcestershire sauce; 3-4 sprigs fresh rosemary; 3-4 cloves garlic, smashed

Description

Brisket sous vide delivers unbeatable tenderness and moisture retention through precise temperature control over long cooking times, making it ideal for consistently perfect results.

Ingredients

Scale

4–5 pound beef brisket (flat or point cut)
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon cayenne pepper (optional)
2 tablespoons Worcestershire sauce
3–4 sprigs fresh rosemary
3–4 cloves garlic, smashed

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Instructions

1. Trim excess fat from your brisket, leaving about 1/4 inch fat cap for flavor. Mix all dry spices and coat the brisket thoroughly.

2. Refrigerate for 4-12 hours for deeper flavor.

3. Preheat sous vide water bath to 155°F (68°C) for traditional texture or 135°F (57°C) for a steak-like result.

4. Place brisket in vacuum-sealed bag with garlic, rosemary, and Worcestershire sauce.

5. Use water displacement method if needed and seal tightly.

6. Submerge bag fully in water bath and cook for 24-36 hours depending on cut thickness.

7. Remove from bag, pat dry with paper towels.

8. Develop bark by either broiling (5-7 min), searing in cast iron (2-3 min per side), or smoking at 275°F for 1-2 hours.

9. Let brisket rest 15-20 minutes before slicing against the grain in thin slices.

Notes

You can replace smoked paprika with regular paprika and 1/2 tsp liquid smoke.

Coconut aminos can replace Worcestershire for gluten-free needs.

For lower sodium, reduce salt and increase herbs.

Vacuum seal and freeze portions for up to 6 months.

Reheat sous vide at 140°F for 20-30 minutes for best texture.

Prep Time: 20 minutes
Cook Time: 24-36 hours
Category: Dinner
Method: Sous Vide
Cuisine: American BBQ

Nutrition

Serving Size: 4 oz
Calories: 250-280
Sugar: 0g
Sodium: 450mg
Fat: 15-18g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 28g
Cholesterol: 0mg