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Brisket folding over a knife when picked up by it. Very tender.

Sous Vide Smoked Brisket

This recipe works great for all brisket, whether the point or flat. You end up with perfectly juicy and flavorful smoked brisket with WAY less effort than the traditional brisket method on a smoker.
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Prep Time 5 minutes
Cook Time 2 hours
Inactive Cook Time (Sous Vide) 1 day 6 hours
Total Time 1 day 8 hours 5 minutes
Course Main Course
Cuisine American
Servings 12 people
Calories 405 kcal

Equipment

  • Sous Vide Cooker
  • Sous Vide Container
  • Vacuum Sealer
  • Vacuum Seal Bags
  • Smoker optional

Ingredients
  

  • 8 lb Brisket Beef
  • Your favorite BBQ rub

Instructions
 

  • Set the sous vide cooker to 155°F / 68°C.
  • Trim the brisket to your liking if needed.
    Trimming brisket on a cutting board with a knife.
  • Pat the brisket dry with paper towels.
    Patting the brisket dry with a paper towel.
  • Season the brisket with your favorite rub and press the rub in.
    Sprinkling Butt Rub all over the brisket.
  • Vacuum seal the brisket. Seal twice on each side for added safety.
    Brisket being vacuum sealed by a FoodSaver machine.
  • Drop the brisket in and let it cook for the next 30 or so (+/-6) hours.
    Brisket in sous vide bath.
  • Remove the bag with brisket and drop it into an ice bath for 30 minutes.
  • Place the brisket in the fridge, for up to 1 week, until ready to smoke.
  • Prepare your smoker. I like to use cherry wood. Target 250°F / 121°C.
    Weber Smokey Mountain being set up.
  • Take the brisket out of the bag and dry it using paper towel.
  • Again, season and press in your favorite rub.
  • Once the smoke is "clean", smoke the brisket indirect for 2.5 hours, fat cap side up. Optional: Use the brisket drippings from the bag to create steam in the smoker. (e.g. add them to the water bowl of a Weber Smokey Mountain, in a foil pan on the plate setter of a Big Green Egg, etc.). If you have a meat thermometer handy, do not exceed an internal temp on the brisket of 155°F / 68°C (what we originally cooked the brisket to).
    Sous vide brisket placed on smoker.
  • Pull from smoker and let rest for 20 minutes.
    Brisket resting on a cutting board.
  • Slice and serve.
    Slicing brisket with a fork and knife on a cutting board.

Notes

If you don't have a smoker, you can add a little liquid smoke to the sous vide bag before sealing and finish by searing on a grill, cast iron pan or broiler.
Though the smoke ring has no impact on flavor, if you want a smoke ring, either:
  1. Add a bit of pink curing salt (no more than 1/2 tsp). Be careful not to overdo it.
  2. Smoke before you sous vide (or smoke both before and after sous vide). You'll sacrifice some bark if you only smoke before.
Substitutions: If you don't have any rub handy, you can always use a simple 50/50 salt and pepper mix. Throw in some garlic powder if you have it handy.
  
Keyword BBQ, Beef, Brisket