This delicious sous vide smoked beef brisket recipe takes time, but you’ll be rewarded with an absolutely delicious feast. This recipe cooks in a sous vide bath and is finished off in a smoker (or an oven). The texture is perfect and the flavor is out of this world.
The combo of immersion circulator and smoker is unbeatable. This brisket proves it! Perfect texture, smoky bark, and zero babysitting.
My favorite combination of kitchen gadgets: my immersion circulator (for sous vide) and my smoker. Sous vide guarantees the perfect texture and the juiciest meat without having to babysit the cook. My smoker gives my cooks that classic smoky bark I’m looking for when it comes to BBQ.
There is no question: this recipe takes effort and time. But it is WORTH IT. Believe me.
I can’t wait to be a part of your sous vide cooking today, and hopefully more to come!
I’ve been passionate about sous vide for almost a decade now. I take a different approach from other sous vide experts. While I love the science of sous vide, I want it to be an approachable cooking technique for everyone, and I don’t want you to sweat the details.
The rub
If you cook or bake a lot, it’s worth getting a kitchen scale. It’s so much more accurate than measuring and frankly, easier!
Then really rub it into the brisket. I’m talkin’ all the nooks and crannies.
Time and temperature
Before cooking, you’ll want to vacuum seal the brisket. If you find it’s difficult to fit into vacuum seal bags, cut it into smaller pieces.
Okay, let’s get to the sous viding! Wondering what temperature to sous vide brisket and for how long?
Time and temp for beef brisket: 155 degrees F for 36 hours.
Long cooks like this tend to create air pockets in the bags, so make sure to weigh down the bag of brisket. I usually use a combination of sous vide magnets and a ceramic dinner plate or bowl – don’t overthink it.
Finishing on the smoker
After the brisket is done cooking in the sous vide bath, the best way to finish it is on the smoker (although the oven will work, too, if you don’t have a smoker). To avoid the meat getting tough, I like a quick smoke of 250 degrees F for 2-3 hours, or until a nice bark has formed.
To finish in the oven, cook at 300 degrees F for 1 hour.
You’ll know it’s finished when it has a deep, even bark all over the surface! Then slice and serve.
Looking for a DIY BBQ sauce to baste with? Try my Plum BBQ Sauce!
If you make this recipe and like it, please leave a rating and review. It means the world to me, and it helps other people find this recipe!
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Sous Vide Smoked Beef Brisket
This delicious sous vide smoked beef brisket recipe takes time, but you’ll be rewarded with an absolutely delicious feast. This recipe cooks in a sous vide bath and is finished off in a smoker (or an oven). The texture is perfect and the flavor is out of this world.
Preheat a sous vide water bath to 155 degrees Fahrenheit using an immersion circulator.
Combine salts and pepper in a small bowl. Rub thoroughly all over the brisket, getting into all the nooks and crannies.
Vacuum seal the brisket. If the brisket is too big for your bags, cut it into smaller pieces and seal in multiple bags.
Add the bag(s) to the preheated water bath and cook for 36 hours. Weigh the bag down with sous vide magnets and a ceramic plate or bowl.
When finished, remove from the water bath and vacuum seal bags. Pat dry thoroughly with paper towels.
Preheat a smoker to 250 degrees F or your oven to 300 degrees F. Add the brisket and cook for 2-3 hours on the smoker or 1 hour in the oven. It’s finished when there’s a deep bark all over the brisket.
Slice into 1/2 inch slices and serve with barbecue sauce.
