"I'm Gooche" Sous Vide Smoked Brisket

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Sous vide smoked brisket recipe that is a fail-safe way to get consistently moist and tender brisket every single time. 

If you’re a foodie that loves to experiment in the kitchen, then sous vide brisket is the perfect dish to master. Not only is it delicious and incredibly tender when cooked correctly, but it also offers an amazing flavor experience due to its unique cooking method: sous vide.

In this post, we will dive into how to sous vide a brisket and share with you all of our tips and tricks on how to create a delicious succulent brisket using this unique technique. So grab your ingredients and let’s get started!

You don’t need to be a pitmaster or badass weekend smoker king to deliver the goods since the beauty of sous vide cooking is it can make any Joe Smo an ace in the kitchen and match the bog boys.

The brisket is seasoned with a simple rub, cooked to a precise temperature with the sous vide, and finished in the smoker for that gotta have it brisket bar and smokiness.

Sous Vide Brisket Ingredients

Most brisket recipes tend to be elaborate with unique, swear by “tricks” most of which are unproven and likely unnecessary. Good brisket according to this Texas boy is about a simple salt and pepper rub, time and smoke at low temps. So literally there are three ingredients - beef brisket, salt, and pepper!

• Beef Brisket flat or point cut
• Coarse black pepper
• Kosher salt
• Pink salt

How To Make Sous Vide Brisket (Step by Step)

Rub - Vacuum Seal - Sous Vide -Smoke - Rest. It’s that simple. The beauty of the sous vide step is it’s a set it and forget it type of cooking, meaning you set the temperature and don’t touch it, monitor it, etc. until the desired cook time is reached. 

You can’t really dry it out. Pre-cooking also means you don’t have to man the smoker much and use as much fuel. You only need about 1 ½ hours in the smoker vs. the 7+ hours typically required. 

And if you know anything about smoking brisket for long hours at a time there can be a lot of variabilities given the struggles to maintain a steady temperature and weather considerations.

Step 1: Prepare The brisket

Place the brisket on a rimmed baking sheet. Rub brisket liberally with salt and pepper

Step 2: Vacuum Seal The Brisket

Remove brisket and place in vacuum seal bag. Seal the bag and refrigerate for 2-3 hours.

Step 3: Cook Via Sous Vide

Preheat water bath to 155 degrees F. Add brisket to sous vide bath and cook for 24 hours. Allow brisket to cool to room temperature. Remove the brisket from the vacuum seal and pat dry again with paper towels. Add the remaining spice rub mix.

Step 4: Smoke The Brisket

To finish sous vide brisket, transfer brisket to your smoker and cook over indirect heat between 250-275 degrees for about 3 hours.

Step 5: Let Brisket Rest

Transfer the cooked brisket to a cutting board then lightly tint with foil for 30-45 minutes as the brisket rests.

Step 6: Slice And Serve

In classic Texas style we like white bread slices, sliced onion, dill pickles, and jalapenos with our brisket. Barbecue sauce is optional at best.

What to serve with Brisket

Smoked brisket pairs well with a variety of side dishes, and the best ones depend on your personal preferences and the occasion. Here are some classic options:

1. Mac and cheese: This rich and creamy side dish is a classic pairing with barbecue.
2. Baked beans: A hearty and savory side dish that complements the smoky flavor of brisket.
3. Collard Greens Slaw: A crisp and refreshing salad that provides a nice contrast to the rich and fatty brisket.
4. Cornbread: A classic Southern side that is perfect for soaking up the flavorful juices from the brisket.
5. Potato salad: A creamy and tangy side dish that complements the smoky flavor of brisket.
6. Grilled vegetables: Grilled or roasted vegetables like asparagus, zucchini, or peppers provide a healthy and flavorful side dish option.
7. Garlic bread: A warm and buttery bread that goes well with the savory flavors of brisket.
8. Mashed potatoes: A creamy and hearty side dish that pairs well with the rich and meaty flavor of brisket.
9. Barbecue Sauce: A tangy barbecue sauce is a flavor enhancer to any smoked meat like brisket or ribs.

Overall, it's important to offer a variety of side dishes to your guests to accommodate different tastes and preferences. Don't be afraid to mix and match different options to create a delicious and satisfying meal.

In Texas we like our brisket with pickle slices, onions, and slices of white bread. Sauce tends to be optional so that’s your call.

I’ve softened over the years and will make a batch to have on hand for “those guests” but if you don’t ask, well you’re my kinda guest! If you want sides beyond pickles and onions opt for any of these:

Expert Cooking Tips

• Depending on size of your brisket, you’ll likely need to cut it for it to fit in vacuum seal bags. Slice brisket in half crosswise
• Be careful that none of the brisket rub touches the edges of the bags when sealing as it can compromise the seal.
• Add pink salt to your rub to give the brisket that pink smoke ring look during cooking
• Let the vacuum-sealed brisket rest a few hours refrigerated before cooking 
• If making sauce reserve some of the liquid that renders during sous vide step. Add it to your sauce recipe and cook it down some
• Blot dry the brisket and add another round of the rub before smoking. This will help get that mighty essential crust
• Make sure to let the brisket rest 30-45 minutes before slicing.
• When slicing cut against the grain for maximum tender meat. See tutorial for how to slice brisket against the grain.

For similar smoker and/or sous vide recipes try these:

Smoked Trout

Smoked and Fried Cornish Game Hem

Smoked Rack of Lamb

Pork Belly Burnt Ends

72 Hr Sous Vide Short Ribs

Sous Vide Poached Lobster Tails

Smoked Jerk Oxtails

Smoked Butternut Squash

Smoked Whole Cauliflower

Smoked Cabbage Wedges

Smoked Brisket Sous Vide Frequently Asked Questions (FAQs)

What Special Equipment Do I Need?

This is a two cook step process that require use of both a sous vide machine and a smoker. There are many sous vide options. I personally use the Anova precision cooker and chose it after using both the Sansaire and Joule models.
Anova is well built, offers bluetooth, and a great recipe library.

Smoker wise I'm an early pellet smoker adopter, specifically a Traeger Smoker. If you're not familiar with pellet smokers check out this pellet smoker 101 breakdown.

Do I Have To Use Sous Vide Bags?

While sous vide bags are specifically designed for sous vide cooking, you do not necessarily have to use them. Other options can work as well, as long as they are able to withstand high temperatures and are airtight. Here are some alternatives to sous vide bags:
Vacuum sealer bags: These are similar to sous vide bags, but they are made from a thicker material and are designed to work with a vacuum sealer.
Ziplock bags: You can use ziplock bags for sous vide cooking applying the water displacement method. The key is to remove as much air as possible before sealing. You can do this by using the displacement method, which involves submerging the bag in water and allowing the pressure to force the air out before sealing.
Mason jars: You can also use glass jars for sous vide cooking, as long as they are able to withstand high temperatures. Make sure to leave some headspace at the top of the jar to allow for expansion.
Reusable silicone bags: These are a more sustainable option for sous vide cooking, and they can be used over and over again.
No matter what type of container you use, make sure that it is able to withstand the temperature of the water bath and that it is completely airtight to prevent any water from seeping in. Additionally, always follow the manufacturer's instructions for your specific equipment to ensure proper cooking and food safety.

What is the best time and temperature for sous vide brisket?

Sous vide brisket is typically cooked at a temperature between 135°F (57°C) and 165°F (74°C) for a period of 24 to 72 hours. The exact time and temperature will depend on the thickness of the brisket and the desired level of doneness. Here are some general guidelines:
For medium-rare brisket, cook at 135°F (57°C) for 48 to 72 hours.
For medium brisket, cook at 145°F (63°C) for 24 to 48 hours.
For medium-well to well-done brisket, cook at 165°F (74°C) for 24 to 36 hours.
It's important to note that sous vide cooking times are very forgiving, so you can leave the brisket in the water bath for longer than the recommended time without overcooking it. However, if you cook the brisket for too long at too high of a temperature, it can become mushy or fall apart.
Before cooking, season the brisket with your desired rub or marinade, and seal it in a vacuum-sealed bag or another airtight container. Once the brisket is finished cooking, you can finish it on the grill or in the oven to develop a nice crust and add additional flavor.

Flat Cut or Point Cut?

When it comes to choosing between flat cut and point cut for smoked brisket, it really depends on your personal preference and what you are looking for in terms of taste and texture.
Flat cut brisket, also known as the "first cut," is leaner and has a more uniform shape than point cut brisket. It's often used for deli-style brisket or sliced brisket sandwiches because it has a more consistent texture and is easier to slice. However, because it is leaner, it can also be more prone to drying out during smoking.
Point cut brisket, also known as the "second cut," has more marbling and connective tissue than flat cut brisket, which can make it more flavorful and tender. It has a distinctive triangular shape and a layer of fat on one side that can help keep it moist during smoking. However, because it is more fatty, it can also take longer to cook and can be more difficult to slice.
Ultimately, the choice between flat cut and point cut brisket will come down to your personal taste preferences and the specific recipe or method you are using for smoking the brisket. Many people prefer point cut brisket for smoking because it has more flavor and tends to be more tender, but others prefer flat cut brisket for its uniform shape and ease of slicing.

What is the easiest way to finish brisket after sous vide cooking?

You can finish brisket in the oven but you won't get that smoky flavor. Smoking for a few hours is the best way.
Time and temperature settings for your sous vide will net different textures for your brisket from steak like to traditional. Not sure why you’d want steak like so my focus is on traditional Texas style bbq restaurant like texture.
I followed Serious Eats’ temperature reco for 155 degrees (F) and cooked for 24 hours.

Do I have to smoke the brisket right away?

Another benefit of sous vide cooking is you don’t necessarily have to go straight from the water bath to the smoker. If for whatever reason you don’t have time  right away, feel free to refrigerate up to 7 days before smoking. 

How Long Should I Smoke The Brisket?

Three hours is sufficient to get great smoke flavor and that serious bark. Just stay at that low temperature (250 max) for 2 ½ - 3 hours so you don’t dry the brisket out.

Tips for storing and reheating sous vide brisket

Short Description

Tips for storing and reheating sous vide brisket

Storing and reheating sous vide brisket is relatively easy and can help you make the most of your leftovers. Here are some tips to help you store and reheat your sous vide brisket:

Storing:

1. Let the brisket cool down to room temperature before storing it in an airtight container or vacuum-sealed bag.
2. Store the brisket in the refrigerator for up to 4 days or in the freezer for up to 3 months.
3. If you are storing the brisket in the freezer, it's best to divide it into portions before freezing so that you can thaw only what you need.

Reheating:

1. To reheat sous vide brisket, place the bag or container in a pot of water and heat it up to the desired temperature. Make sure the water temperature is below the original sous vide temperature to avoid overcooking.
2. Alternatively, you can also reheat the brisket in the microwave or oven, but be careful not to overheat it as it can dry out. Just preheat oven and cook.
3. If you are reheating frozen brisket, thaw it in the refrigerator overnight before reheating.
4. To add some moisture and flavor to the brisket, you can brush it with a little bit of BBQ sauce or beef broth before reheating.

By following these tips, you can ensure that your sous vide brisket stays fresh and flavorful, even after storing and reheating.

Leftover Brisket Recipes

Brisket Grilled Cheese

Brisket Stuffed Avocado

Instant Pot Collard Greens with Brisket

Instant Pot Beans with Brisket

Brisket Fried Rice

Brisket Tex-Mex Migas

Birria Tacos

Make This Recipe

This sous vide brisket recipe is a great way to get delicious, juicy and flavorful results every time. Not only does it offer an incredibly simple method for cooking the perfect dinner dish, but it also provides an incredible depth of flavor that cannot be matched any other way. It's important to remember that the key to success with sous vide brisket lies in the quality of ingredients used.

Make sure to purchase quality cuts of beef, as well as any spices or herbs you might want to add. Once everything is prepared and sealed in the bag, simply drop it in your sous vide water bath and let it go until it reaches desired doneness. You've just crafted a masterfully cooked meal with very little effort – so why not take the extra step and make this recipe today? You won't regret it!

If you make this delicious sous vide brisket recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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