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Sous Vide and Smoked Brisket

  • 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


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.


  • 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


  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.


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