Recipe: Sous Vide Brisket
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
5 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.
Linda C
March 4, 2021
Mmm came out nice and juicy. It did take a long while though but was worth it.