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You are here: Home / Recipes / Sous Vide and Smoked Brisket

Posted on June 2, 2020 | Last updated on December 27, 2020 | By Chelsea Cole | 1 Comment

Sous Vide and Smoked Brisket

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Sous vide brisket will be the best brisket you’ve ever tasted. This recipe combines sous vide and smoke for traditional flavor and perfect texture.

Sliced brisket on wood cutting board

This post may contain affiliate links which won’t change your price but will share some commission.

My favorite combination of kitchen gadgets: my immersion circulator (for sous vide) and my smoker. Sous vide means I know that I’ll get the perfect texture, no question, and the juciest meat. 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. 

What You Need to Make Sous Vide and Smoked Brisket

The food:

  • Obviously, you’ll need a brisket. I highly recommend getting your brisket from Porter Road. They have half and whole briskets for you to choose from. A half brisket will feed PLENTY of people.
  • Kosher Salt
  • Black Pepper
  • Pink curing salt. You can easily get this on Amazon.

Supplies:

  • Immersion circulator for sous vide – I highly recommend purchasing from Vesta Precision. I have three, yes three, of theirs, and love them all!
  • A vacuum sealer. This isn’t technically required, but it makes things much easier. Again, I can’t recommend the vacuum sealers from Vesta Precision enough!
  • A large container for the water bath. You could use a cooler – I like to use Cambro containers.
  • A smoker. We have the Green Mountain Grill Davy Crockett – it’s the perfect size for our tiny balcony 🙂

How to Make a Rub for Brisket

I wanted to keep this rub really simple and traditional, so mine contains only three ingredients:

  • 65 g kosher salt
  • 30 g black pepper
  • 7 g pink curing salt

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!

Rub ingredients being added to yellow bowl

Then really rub it into the brisket. I’m talkin’ all the nooks and crannies.

Applying rub to brisket

Time and Temperature for Sous Vide Brisket

Vacuum seal your brisket after you’ve seasoned it super, super well.

Vacuum sealing brisket

Then drop it into the water bath at 155 degrees Fahrenheit for 36 hours. Long cooks like this tend to create air pockets in the bags, so make sure to weigh down the bag/s of brisket. I usually just use a ceramic dinner plate or bowl – don’t overthink it.

Immersion circulator set to 155 degrees for 36 hours

How to Smoke Sous Vide Brisket

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 to smoke it low and slow at 150 degrees Fahrenheit for 6 hours.

Brisket on smoker

You’ll know it’s finished when it has a deep, even bark all over the surface! Then slice and serve.

Sliced brisket and pickles on wood cutting board

What to Serve with Sous Vide and Smoked Brisket

Looking for side dish ideas? Look no further!

  • Skillet Cornbread
  • Not Your Average Mac and Cheese
  • Cauliflower Gratin

Sous Vide and Smoked Brisket How-To Video

Sous Vide and Smoked Brisket Recipe

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 and Smoked Brisket

★★★★★ 5 from 1 reviews
  • Author: Chelsea Cole
  • Prep Time: 10 mins
  • Cook Time: 42 hours
  • Total Time: 42 hours 10 minutes
  • Yield: 12 servings 1x
  • Category: Sous Vide
  • Method: Sous Vide
  • Cuisine: BBQ
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Description

Sous vide brisket will be the best brisket you’ve ever tasted. This recipe combines sous vide and smoke for traditional flavor and perfect texture.


Ingredients

Scale
  • Half Brisket (about 7 pounds)
  • 65 grams (1/4 cup) kosher salt
  • 30 grams (5 tsp) black pepper
  • 7 grams (1 1/4 tsp) pink curing salt

Instructions

  1. Preheat sous vide water bath to 155 degrees Fahrenheit.
  2. Combine salts and pepper in a small bowl. Rub thoroughly all over the brisket, getting into all the nooks and crannies.
  3. Vacuum seal the brisket. Add to water bath and cook for 36 hours.
  4. When finished, remove from water bath and vacuum seal bags. Pat dry thoroughly with paper towels.
  5. Preheat a smoker to 150 degrees Fahrenheit. Add the brisket and cook for 6 hours. It’s finished when there’s a deep bark all over the brisket.
  6. Slice into 1/2 inch slices and serve.

Notes

Long cooks tend to result in floating bags – weigh them down with a ceramic plate or bowl.

To finish in the oven, preheat oven to 425 degrees Fahrenheit and cook for 30-40 minutes, until outside is a deep brown.

Keywords: sous vide brisket

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Filed Under: Beef, Lamb, and Game, Dinner, Football, Gluten Free, Sous Vide

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Comments

  1. Laurie Miller says

    January 8, 2021 at 9:10 pm

    Made this for Christmas dinner and it was amazing!!!

    ★★★★★

    Reply

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If you love this recipe, it would mean the world if you gave it a star rating and review as a comment! Star ratings help people discover my recipes when searching.

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Chelsea

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Hi! I'm Chelsea.

I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. While some things have changed since I finished school, I still rely on simple recipes to produce fun, comforting food!

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