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Sous Vide Brisket is cooked low and slow in a warm water bath until perfectly tender and juicy. It’s a process for melt in your mouth beef brisket with an addictive barbecue sauce. Both smokeless and smoked methods are included.
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Sous Vide Brisket Recipe

Sous Vide Brisket is cooked low and slow in a warm water bath until perfectly tender and juicy. It’s a process for melt in your mouth beef brisket with an addictive barbecue sauce. Both smokeless and smoked methods are included.
Course Dinner, Main Course
Cuisine American
Keyword Sous Vide Beef Brisket, Sous Vide Beef Tenderloin, Sous Vide Brisket
Prep Time 10 minutes
Cook Time 1 day
Total Time 1 day 10 minutes
Servings 8
Calories 410kcal
Author izzycooking

Ingredients

Beef Brisket Seasoning

  • 4 pounds beef brisket
  • 3 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil

Sauce

  • 1 ½ cups barbecue sauce
  • 3 tablespoons minced garlic
  • 1 ½ tablespoons brown sugar
  • 1 ½ tablespoons olive oil
  • 1/2 tablespoon Worcestershire sauce
  • 3/4 teaspoon salt

Instructions

  • Preheat the sous vide water bath by adding water to a large container or pot, and set the Sous Vide Precision Cooker to 155°F (68°C). This is my recommended temperature, and if you’d like to cook them to different doneness, follow the guide in the recipe notes*.
  • Trim the excess fat from the brisket (optional).
  • In a small bowl, mix together garlic powder, paprika, salt, pepper, and cumin powder.
  • In another medium-sized bowl, whisk together BBQ sauce, minced garlic, brown sugar, olive oil, Worcestershire sauce, and salt.
  • Drizzle brisket with oil and rub the seasoning all over.
  • Place the seasoned beef brisket into a large vacuum bag or zip-lock bag. Then pour half of the BBQ sauce over the brisket.
  • If you use a zip-lock bag, seal it using the “water displacement” technique: Seal all but one corner of the bag, and slowly place it in the cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (If your brisket is too big for one bag, you can cut them into two pieces and use two bags.)
  • When the water has reached the set temperature, lower the bags into the water bath. Make sure the meat is fully submerged in the water with the bag seams above the water.
  • Cover with several pieces of aluminum foil and sous vide cook for 24 hours. This will minimize water evaporation.
  • After the brisket is sous vide cooked, let it cool down and remove it from the bag (don’t throw away the juices).
  • Mix 1/4 cup of the juices with the reserved BBQ sauce.
  • Pat dry with paper towels, and brush the brisket with the sauces.
  • Broil on high heat for 5-10 minutes, or until the edges of the brisket have charred and become crispy. (If you prefer to smoke your brisket, see the recipe notes below.**)
  • Slice brisket thinly across the grain and serve with remaining barbecue sauce.

Notes

  • Check from time to time to make sure the water level is not too low.
  • Leftover brisket can last for up to 5 days in the refrigerator. Brisket also freezes well for up to 3 months.
  • *Other temperatures and times to sous vide brisket:
    Temperature Cooking Time Texture
    135°F (57°C) 36 to 72 hours Super tender and steak-like texture
    145°F (63°C) 30 to 40 hours The meat just barely starts to separate into a traditional brisket grain, but is slightly drier than it is at 135°F
    155°F (68°C) 24 to 36 hours Close to traditional texture: Tender but not falling apart
  • ** To finish with smoking:
    • Pre-heat the smoker or oven to 225°F / 107°C.
    • Pat dry the sous vide cooked brisket and place it onto a baking dish.
    • Brush with more BBQ sauce if necessary.
    • Cook for 3 hours until the exterior is nicely charred.

Nutrition

Calories: 410kcal | Carbohydrates: 12g | Protein: 48g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 718mg | Potassium: 827mg | Fiber: 1g | Sugar: 8g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 5mg