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    Home » Recipes » Sous Vide » Sous Vide Smoked Beef Brisket Recipe + Video! No Grill Required

    Sous Vide Smoked Beef Brisket Recipe + Video! No Grill Required

    Published: Mar 8, 2020 · Modified: Aug 25, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Have you wondered how to sous vide brisket? There’s nothing quick about this delicious sous vide recipe, but it’s super easy: a great make ahead dish for parties and entertaining, easy for weeknights, and an easy work lunch.

    This guide is perfect for a 3-5 LB brisket.

    Do not miss the step by step sous vide beef brisket recipe video at the end of the post!

    Side shot of sliced sous vide brisket.

    In celebration of the launch of my new book this week, I’m sharing this brisket sous vide recipe from The Home Chef’s Sous Vide Cookbook.

    I love to make sous vide beef for a family dinner one evening and then reheat the leftovers next day for lunch: think barbecue brisket sandwiches or quesadillas. 

    This sous vide brisket recipe is featured in my 2020 sous vide cookbook

    This beef sous vide recipe with a long cook time is an ideal sous vide recipe for a crowd. But it’s simple enough to put together; you’ll want to make it just for yourself sometimes too. In my house, we don’t mined a slow cook — especially when it comes to sous vide cooked beef.

    New to sous vide techniques? Learn why is sous vide so popular.

    Just because you’re busy doesn’t mean you shouldn’t enjoy good cuisine.

     

    Bake a few potatoes, pour yourself a glass of something yummy, and sit down to this 24 hour brisket sous vide style: smokey, juicy, and mouthwatering.

    If you’re looking for something else delicious and easy to sous vide, see my favorite sous vide beef recipes.

    Table of Contents

    • What is sous vide brisket like? 
    • Ingredients for sous vide style brisket
    • Will it fit?
    • How to make sous vide brisket
    • How long does it take to sous vide a brisket?
    • What is the perfect temperature for brisket?
    • Stop the heat with an ice bath
    • The easy way to finish brisket after sous vide cooking
    • Finishing sous vide brisket in the oven broiler
    • Finishing in a Smoker
    • Best brisket recipes from Sip Bite Go
    • Tips for storing and reheating sous vide brisket
    • What to serve with brisket
    • Wine Pairing  
    • Plating Tips 
    • Final tips for making brisket sous vide style
    • The Perfect Sous Vide Setup
    • Other recipes readers like…
    • Share your brisket 
    • Sous Vide Brisket Recipe [Sip Bite Go]

    What is sous vide brisket like? 

    Think: delicious! After cooking, sous vide cooked brisket is extremely soft – your teeth should slide right through it, although it will still hold its shape.

    Ingredients for sous vide style brisket

    To make this sous vide brisket you’ll want 3-5 pounds of beef brisket, depending on how many people you anticipate serving.

    Check your cupboard to make sure you have cumin, olive oil, smoked salt and pepper, and if you don’t put them on the shopping list too.

    Not only will you use them for the brisket, you’ll want them for other sous vide main dishes later.

    Will it fit?

    We had to cut down this 5+ LB brisket because it wouldn’t fit in the sous vide bath container.

    If you run into this same issue and have to cut your brisket for it to fit, you can sous vide two briskets at once (in separate gallon or vacuum bags) or save the other piece for another day.

    If you sous vide multiple briskets at once, make sure they are separated in the water bath.

    Have a smoker? Check out this smoked brisket flat.

    How to make sous vide brisket

    Step 1. Fill the water bath.

    Preheat sous vide machine to 135ºF.

    Step 2. While the sous vide bath preheats, rub brisket with dry rub seasonings. 

    Step 3. Heat cast iron pan to medium-high and add olive oil. 

    Step 4. When the pan is hot and shiny, add brisket and sear each side for 3 to 5 minutes to create a thick brown bark.

    Step 5. Vacuum-seal it and add brisket to the sous vide bath.

    See the notes section at the bottom of this post for tips on protecting your counters from the long cook time of this sous vide brisket recipe

    Don’t forget to cover the water bath for this 2 day brisket.

    Sous vide means “under water” – so you want to cover the sous vide beef to stay fully emerged in water for the 48 hour cook time.

    If you don’t have a lid that fits your container, cover the water with foil and a kitchen towel to retain the heat.

    How long does it take to sous vide a brisket?

    You will want to cook the brisket for 48 hours. Because this cut of meat is generally tougher, a long cook time will allow the brisket to become nice and tender.

    What is the perfect temperature for brisket?

    The sous vide bath should be at 135ºF. This is a good temperature for your precision cooker to cook the meat to about medium rare. This brisket will melt in your mouth once it’s done!

    Stop the heat with an ice bath

    Step 6. When done, remove the brisket from the hot water and transfer it to an ice bath to cool down and come to room temperature. 

    The easy way to finish brisket after sous vide cooking

    To finish brisket, simply pull apart the beef with two forks.

    If you prefer sliced brisket, you can also cut it in ¼ inch slices. Then stick your brisket in the broiler or in the smoker– more details on those two options below. 

    Check out more of my favorite game day recipes. 

    Finishing sous vide brisket in the oven broiler

    Finishing in the oven broiler is a quick way to get a crisp finish, but it works best if you’re starting with a chilled brisket. 

    Add a little BBQ sauce (optional, but good!) and stick it in the oven in a roasting pan or rimmed baking sheet; then turn the broiler on high for about five minutes.  

    Warning, though: set a timer and don’t leave the brisket in the oven broiler too long!

    If you overdo this step your sous vide brisket will heat up too much and cook beyond what you wanted. 

    Finishing in a Smoker

    If you prefer some intense smoky taste, try finishing your sous vide brisket in the smoker.

    This is not the best way to finish brisket if you’re in a hurry. To get the best flavor you’ll need around three hours in the smoker. 

    For this method, pre-chilling is a must, and the smoker will preheat it to 225-250 degrees.

    You don’t want the internal temperature to go higher than about 155 F. 

    If it fits better into your schedule, you can also smoke your brisket before sous viding it. 

    Want to learn more about using a smoker? Check out this post on smoking meat for beginners!

    Best brisket recipes from Sip Bite Go

    • Smoked brisket flat
    • Sous vide brisket
    • Brisket in oven
    • Smoked brisket nachos

    Tips for storing and reheating sous vide brisket

    How to refrigerate brisket

    If you’d like to store your brisket in the refrigerator, cut it into thin slices first so it can cool within the recommended two hours to store safely. Store in an airtight container for up to 5 days.

    How to freeze it

    Freezing allows you to really plan ahead. Slice brisket into slices and store your slices in a sealed plastic bag for up to three months.

    Reheating brisket in the sous vide bath

    The best way to reheat brisket with the sous vide technique is to steam the moisture back in it – in the sous vide bath. Use the same brisket temperature. 

    Unsliced brisket will take 20-30 minutes to reheat, while sliced pieces will reheat quicker.

    Of coarse, you can always reheat brisket a million other ways.

    I often reheat it in BBQ sauce with a tablespoon of water, in a pan on the stove.

    What to serve with brisket

    I like to serve this sous vide main dish with potato salad, beans, or in tacos. Leftovers usually become brisket scrambles, smoked brisket nachos, or breakfast tacos.

    Brisket is an easy sous vide beef recipe to feed a crowd. It makes my list of top sous vide dishes for entertaining. 

    Turn this recipe into tacos or brisket sandwiches.

    Keeping low carb but want a pasta dish for your brisket? Check out this spinach pesto lasagna made with almond flour noodles!

    Wine Pairing  

    Try a strong and spicy red that can stand up to the smokey flavor of this sous vide brisket, like an Australian Shiraz.

    Plating Tips 

    I like to either pull apart or thinly slice brisket for serving.

    Final tips for making brisket sous vide style

    • With a long cook like this one, check the water level and make sure the beef remains fully submerged during the cook. I use something to block the heat from escaping the water – like tin foil or a sous vide bath lid to keep the water contained. 
    • For a stronger flavor to your brisket, cool it in its cooking liquid to give it even more time to soak in the flavors. Then reheat the following day for an even stronger flavor.
    • Finishing tip. If you finish it your brisket in the oven, be careful not to leave it under the broiler too longer. You want a crispy bark, but you don’t want the meat to overheat and start cooking again. 

    The sky’s the limit when it comes to sous vide beef.

    There are many ways you can vary my core recipe, and all the results vary slightly. Experiment to find what you like best.

    The Perfect Sous Vide Setup

    Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

    1. A sous vide machine.
      Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
      Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus.
    2. Sous vide container.
      If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
    3. Bags to cook sous vide food.
      Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
    4. Nice-to-have accessories for sous vide cooking.
      – Sous vide weights to hold down food that floats.
      – Mini mason jars for desserts and sous vide egg bites.
      – Cast iron skillet to sear sous vide steaks to finish them.
    5. My sous vide cookbook with 100+ recipes.

    Other recipes readers like…

    Readers love these sous vide recipes

    • Sous Vide Bacon
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    • Sous Vide Onions in Beer
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    • Sous Vide Pork Chops
    • Sous Vide Pulled Pork
    • Sous Vide Egg Bites
    • The Best Sous Vide Breakfast Recipes
    • How to Sous Vide Frozen Steak
    • Keto Sous Vide

    Share your brisket 

    If you’ve tried this recipe, don’t eat it it till it’s photographed– you need to share that beauty with the world! Include #sipbitego and tag @sipbitego on Instagram – I’d love to see your pic.

    Side shot of sliced sous vide brisket.

    Sous Vide Brisket Recipe [Sip Bite Go]

    Learn how to sous vide brisket with just a few ingredients in this 24 hour recipe. This is an easy sous vide beef recipe to feed a crowd. Finish in the smoker or oven broiler. Turn the brisket into tacos or sandwiches.
    For this recipe, use either a smoker for 3 hours or a grill for a quick sear. Either method will infuse flavor into brisket before the sous vide bath. When it’s done, the meat will be tender and ready for a slather of barbecue sauce. This meat is perfect for barbecue brisket sandwiches or quesadillas.
    5 from 9 votes
    Print Pin Rate
    Course: Dinner, Game Day, Main Course, Main Dish
    Cuisine: American, BBQ
    Prep Time: 15 minutes
    Cook Time: 2 days
    Finishing Time: 30 minutes
    Total Time: 2 days 45 minutes
    Servings: 6 people
    Calories: 395kcal
    Author: Jenna Passaro

    Ingredients

    • 3-5 pounds beef brisket
    • 2 teaspoons smoked salt
    • 1 teaspoon pepper
    • 1 teaspoon cumin powder
    • 2 tablespoons olive oil

    Instructions

    • Preheat sous vide machine to 135ºF.
    • While the sous vide bath preheats, rub brisket with seasonings.
    • Heat cast iron pan to medium-high and add olive oil.
    • When the pan is hot and shiny, add brisket and sear each side for 3 to 5 minutes to create a thick brown bark.
    • Vacuum-seal brisket and drop the bag in the sous vide bath at 135ºF for 48 hours.
    • When done, remove the brisket from the hot water and transfer it to an ice bath to cool down and come to room temperature. Once cooled, transfer brisket to a cutting board and pat dry to remove moisture which will make it easier to finish.
    • To finish sous vide brisket, pull apart beef with two forks or cut it in slices. You can also broil it in the oven on high for 5 minutes with BBQ sauce on top. Or smoke it at 225 – 250 degrees F for up to 3 hours.

    Video

    Notes

    • With a long cook like this one, check the water level and make sure the beef remains fully submerged during the cook. I use something to block the heat from escaping the water – like tin foil or a sous vide bath lid to keep the water contained. 
    • For a stronger flavor to your brisket, cool it in its cooking liquid to give it even more time to soak in the flavors. Then reheat the following day for an even stronger flavor.
    • Finishing tip. If you finish it your brisket in the oven, be careful not to leave it under the broiler too longer. You want a crispy bark, but you don’t want the meat to overheat and start cooking again. 

    Nutrition

    Calories: 395kcal | Carbohydrates: 1g | Protein: 47g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 955mg | Potassium: 754mg | Fiber: 1g | Sugar: 1g | Calcium: 14mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    Reader Interactions

    Comments

    1. Connor says

      October 26, 2020 at 12:25 pm

      Tomorrow night will be the second time I try this recipe, with wagyu nonetheless! This time I added chipotle spices, it’s sitting in the bath right now. Thank you!5 stars

      Reply
    2. Jody says

      September 19, 2020 at 7:59 pm

      Greetings From the Beautiful Pacific Northwest…..I am fairly new at this…
      Although I love to cook sous vide style…..So far I have cooked 3 full size briskets, 2 pork shoulders, chuck roasts, and London broil….They all turned out FANTASTIC!!……The brisket, I trimmed the fat, put a good amount of kosher salt, granulated garlic and fresh ground pepper all over the brisket…..Then smoked it for 3 hours….I bought 15 inch vacuum bags (rolls) off amazon, so the briskets would fit without cutting the meat….Perfect fit, into the water bath for 44 hours, at 140 degrees….Then put in ice water until cool, then in refrigerator over night still in the bag…..Next day, I heated water bath to 135 degrees put brisket in for about 4 hours to warm it up….Removed bag, patted brisket dry with paper towels…Had BBQ screaming hot….Seared brisket in BBQ until it was perfect color on both sides, turning it over a few times…..It was absolutely fantastic…It was so juicy, tender and very flavorful!!…….Everyone loved it……..Thanks for your views on brisket….Sounds great, I’ll give it a try……5 stars

      Reply
    3. Denise says

      June 18, 2020 at 1:25 pm

      Sous vide means “under vacuum” not under water

      Reply
    4. Pk says

      April 27, 2020 at 5:54 pm

      Sous vide means under pressure, not under water

      Reply
      • Gerd says

        June 29, 2020 at 3:19 pm

        Your French to English translator is broken I think 😉

        Sous= UNDER
        Vide= VACUUM.

        Cheers!

        Reply
    5. Natalie says

      March 10, 2020 at 12:31 pm

      Meat looks absolutely delicious. I never tried this method to prepare meat but I will definitely give it a try. Just saved the recipe. Thanks!5 stars

      Reply
    6. Noelle says

      March 10, 2020 at 12:21 pm

      This was such a fun recipe to make! I had never tried something like this before but it was fun to make and delicious! Highly recommend 🙂5 stars

      Reply
    7. Anita says

      March 10, 2020 at 12:15 pm

      I’m still a total newbie when it comes to sous vide. Your super detailed guide is so helpful.5 stars

      Reply
    8. Denay DeGuzman says

      March 10, 2020 at 11:56 am

      What a delicious brisket recipe! I love all the tips for sous vide. 5 stars

      Reply
    9. Emily Liao says

      March 10, 2020 at 11:50 am

      This is the first time I cooked brisket this way and I gotta say, the flavors are amazing and the texture is great. Will definitely be trying this again soon 🙂5 stars

      Reply

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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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