Recipe: Sous Vide Brisket

  By Jack Lawson    

January 13, 2020

Brisket is traditionally the domain of those with the yard-space, not to mention the time, to spare. Although there's nothing we can do about the latter sous vide is a great option for cooking brisket for those short on space.

  • Prep: 10 mins
  • Cook: 20 hrs

Ingredients

5 lbs brisket, flat-cut or point-cut

1/3 cup coarsely ground black peppercorns

1/4 cup kosher salt

2 heaped teaspoons of pink curing salt

2 heaped teaspoons liquid smoke (for oven searing only)

Directions

Preparation

1Combine black pepper, kosher salt, and curing salt in a bowl and mix until well-dispersed

2In a large bowl or on a platter rub the spice mixture into the brisket.

3Prepare your heavy-duty freezer bag or sous vide bag and add liquid smoke if desired.

Cooking

1Heat water bath to 135F degrees

2Place vacuum sealed brisket in the water bath

3Cook for aproximately 50 hours, this is a big time commitment, but Brisket needs that low and slow

Quick Tip

1When doing a long sous vide cook make sure to try and minimize mositure loss. This can be done using ping pong balls, a dedicated cover for your water bath or cling wrap.

Searing

1Pre-heat oven, or smoker, to 225F degrees

2While still in the bag, cool for 30 minutes in an ice bath

3Remove from bag, pay completly dry

4Season with dry rub as desired

5Return to oven or smoker at 225 for an additional 3 hours to develope a crust from the dry rub

00:00

4 Reviews

Jack Lawson

May 7, 2020

Hey Adrian! Thanks for pointing that out. There was an error in the recipe, which has since been fixed. The typical cook time for Brisket using a low and slow barbeque method can be as low as 6 hours, but frequently shoots higher. Since we’re cooking at lower temperatures than even a conventional smoker, typically, this means a significant time investment.

Adrian

May 7, 2020

100 hours cooking with electric equipment? Whats wrong with you?

Kianna

March 27, 2020

this worked out good for me. i have never made brisket before so I was a little scared. I had some scares with the timing because I was scared it was going to be dry for the amount of time I put it in but it worked out good in the end

Lisa

March 12, 2020

I am confused with the cook times here. It says at the top “Cook: 20 hrs” but you have 50 every where else.
Also, you would really sous vide for 50 hours and then cook in a smoker ANOTHER 50 for a total of 100 hours? Wow, that seems excessive, especially since I have a smoker and have never cooked brisket like that.
Please clarify. Thanks.

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