There’s nothing quite like brisket, a cut of beef that, when cooked right, is packed with rich, smoky flavor and a melt-in-your-mouth texture. Traditional Texas-style BBQ brisket requires hours of careful smoking, and even then, it can turn out dry or tough if not done perfectly. But what if there was a foolproof way to get perfectly tender brisket every single time? That’s where sous vide smoked brisket comes in.
With sous vide cooking, you can control the exact temperature of your brisket, ensuring that it stays juicy and tender. Then, by finishing it with live smoke or liquid smoke, you get that deep BBQ flavor we all love. Whether you’re new to brisket in sous vide or looking for the best sous vide brisket recipe, this guide will walk you through everything you need to know.
Why Cook Brisket Sous Vide?
Cooking brisket sous vide solves the biggest challenge of traditional smoking—keeping the meat juicy while making it tender. Brisket is a tough cut because it comes from a heavily worked muscle of the cow. Typically, it needs long, slow cooking to break down the collagen into gelatin, making it soft and delicious.
When you cook brisket in sous vide, you set an exact temperature that never goes too high, so there’s no risk of overcooking. Unlike smoking, where temperatures can fluctuate, sous vide beef brisket stays at a consistent heat for 24, 36, or even 48 hours, ensuring a perfect bite every time. Plus, brisket sous vide and smoked together create the ideal texture—tender inside with a smoky, flavorful crust outside.
Another advantage is convenience. With a traditional smoker, you have to watch the temperature for up to 16 hours. With sous vide brisket, you can set it and forget it. And if you need to make it ahead of time, you can reheat brisket sous vide without drying it out.
What Temperature and Timing Should I Use?
The key to sous vide brisket is choosing the right temperature and cooking time based on the texture you want. Different times and temps will give different results, so pick the one that suits your taste:
| Sous Vide Brisket Temperature | Cooking Time | Texture |
|---|---|---|
| 135°F (57°C) | 48-72 hours | Steak-like, slightly chewy |
| 155°F (68°C) | 24-36 hours | Tender, sliceable brisket |
| 165°F (74°C) | 18-24 hours | Classic BBQ texture |
| 175°F+ (79°C) | 18 hours | Super soft, almost shredded |
If you want a juicy but firm brisket, go for 155°F for 36 hours. If you love fall-apart tenderness, try 175°F for 18 hours. Sous vide brisket 24 hours is a great balance between texture and time.
Flat Cut or Point Cut?
Brisket comes in two main parts: flat cut and point cut.
The flat cut is leaner and has a more uniform shape, making it perfect for sous vide brisket flat when you want clean, even slices. Many BBQ restaurants prefer this cut for presentation.
The point cut is fattier and contains more marbling, leading to richer, juicier meat. If you love burnt ends, brisket point sous vide is your best option.
If you’re unsure which to pick, brisket flat sous vide is the safer choice for beginners, while sous vide brisket point is great for those who want extra flavor.
What Rub Should I Use?
A good rub is essential for sous vide smoked brisket. A simple Texas-style rub of salt and black pepper works great, but you can also add other spices for extra flavor.
A classic sous vide brisket recipe rub includes:
-
2 tbsp kosher salt
-
2 tbsp coarse black pepper
-
1 tbsp smoked paprika
-
1 tbsp garlic powder
-
1 tbsp onion powder
-
1 tsp cayenne (optional for spice)
Letting the rub sit on the meat for at least an hour before vacuum sealing helps the flavors absorb better. Some people even rub their beef brisket sous vide overnight for deeper seasoning.
Should I Inject a Brine?
Brining isn’t necessary for sous vide beef brisket, but injecting can add extra moisture. If you want ultra-juicy brisket, inject a mix of beef broth, Worcestershire sauce, and melted butter into the meat before sealing.
For sous vide corned beef brisket, a salt-heavy brine is key to getting that traditional cured taste.
To Smoke or Not to Smoke?
For true BBQ lovers, sous vide smoked brisket is the way to go. Smoke adds that deep, complex flavor. There are two main methods:
Method 1: Using Liquid Smoke
If you don’t have a smoker, you can seal the brisket with liquid smoke before sous vide. Use a small amount (about 1 teaspoon per pound) to avoid overpowering the meat.
Method 2: Using Live Smoke
For authentic BBQ flavor, finish your brisket sous vide then smoke it for 1-2 hours at 225°F with hickory or oak wood. This creates a delicious bark without overcooking.
What About the Smoke Ring?
Sous vide alone won’t create a smoke ring because it doesn’t trigger the nitrogen dioxide reaction that happens in traditional smoking. But don’t worry—your brisket will still taste amazing.
One trick is to smoke then sous vide brisket to form the ring first, then cook it sous vide. Another option is adding pink curing salt before cooking.
How to Sous Vide Brisket
Apply the Rub Evenly
Coat the brisket completely and let it sit for at least one hour.
Seal the Brisket With Liquid Smoke
Vacuum seal the brisket with 1 tsp of liquid smoke per pound, or skip this step if you’re using live smoke.
Slice and Serve
Once done, let it rest for 15-30 minutes before slicing against the grain.
Sous Vide Smoked Brisket Recipe
Ingredients
-
1 whole brisket (flat or point)
-
Rub mix (see above)
-
Liquid smoke (optional)
Directions
-
Season the brisket and vacuum seal it.
-
Cook sous vide at the desired sous vide brisket temp for 24-48 hours.
-
Refrigerate for 1 hour before smoking (helps develop a crust).
-
Smoke for 1-2 hours at 225°F.
-
Slice and enjoy!
Conclusion
If you want fall-apart tender brisket that’s juicy, flavorful, and never dry, sous vide smoked brisket is the perfect method. It’s easy, foolproof, and absolutely delicious. Try it today, and impress everyone at your next BBQ!
FAQs About Sous Vide Smoked Brisket
Q:Can you sous vide a brisket then smoke it?
A:Yes, it’s called the reverse sear method and works well.
Q:Can you sous vide beef brisket for 24 hours?
A:Yes, but 48 hours at 155°F-165°F is more common for tenderness.
Q:Is it OK to smoke a brisket for 20 hours?
A:Yes, if using low temperatures (225°F or lower).
Q:How long to smoke a 14 lb brisket at 225 degrees?
A:Around 14-18 hours, plus resting time.
Q:What animal is brisket?
A:Cow (beef), from the chest area.
