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.
Prep Time15 minutesmins
Cook Time2 daysd
Finishing Time30 minutesmins
Total Time2 daysd45 minutesmins
Course: Dinner, Game Day, Main Course, Main Dish
Cuisine: American, BBQ
Keyword: brisket, how to sous vide brisket, sous vide beef, sous vide beef kebabs, sous vide brisket
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.